For the peach filling:
- 3.5 pounds (1 1/2 kg) fresh, ripe peaches (9 approx) but not mushy or too soft.
- 4 tablespoons sugar
- 1/4 cup orange juice (1 orange)
- 2 teaspoons cornstarch
For the crust topping:
- Turn on the oven to 350°F/180°C.
- Have ready an 8x11-inch ceramic or glass dish. Or a 9-inch round pie pan.
For the peach layer:
- Peel, pit and cut the peaches into wedges.
- Put them in a ceramic or glass baking dish.
- Sprinkle 3 tablespoons of sugar on top.
- In a small bowl, dilute the cornstarch in the juice and add it above the sugar.
- Stretch the cold dough on a floured counter and cut strips (I use the pizza wheel).
- Make a lattice with the strips of dough, placing them over the peaches in a criss-cross way. It might look messy and uneven. Here is a good tutorial on how to make a lattice crust.
- Sprinkle extra sugar on top. For a shinier crust, use an egg wash (instructions in the Notes below).
- Bake for about 40 minutes, until the dough is cooked, golden brown, and the filling is bubbling.
- Cool on a wire rack and eat at room temperature, or warm with cream or ice cream.
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead:
Crust - keep it in the refrigerator for 3-4 days, well wrapped. Or make it a month ahead and freeze. When ready to bake, put it in the refrigerator a day or two before you plan to eat it, so it thaws slowly.
Filling - you can keep the sliced peaches in the freezer for a few weeks before using them. Use them directly without defrosting them first.
- Cutting the peaches: you can slice them thinner, thicker, or cut them into rustic chunks. The thinner, the more they will soften as they bake. I like to use them in thicker wedges, about 8 per peach, so that they keep their shape while baking.
- Peach skin: I peel some, and some I leave with the skin. When they are in season, the skin tends to be thinner, and I leave some of it on. But this is up to your taste.
Room temperature - this easy peach cobbler recipe keeps well without refrigeration for a day, covered in plastic wrap.
Refrigerator - after a day, cover or use an airtight container and keep refrigerated. Fruit tends to ferment pretty quickly, especially in warm weather, and we certainly don't want that to happen!
Freezing - you can freeze the baked dessert in the baking pan and defrost it directly in a medium/low oven (about 300°F/150°C) until it's bubbling again. Or thaw at room temperature and warm in the oven before eating.
- Egg wash: beat an egg with a tablespoon of cold water or milk and brush the strips of pie dough. Sprinkle with sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: peach cobbler with pie crust