Want a quicker and easier way to make a classic summer dessert? Wow your friends and family with this simple recipe that is bursting with fresh juicy peaches! This homemade peach cobbler is made easier with the help of flaky puff pastry. The best part no one will know this amazing dessert takes only 10 minutes to put together.
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Why this Peach Cobbler is the Best!
There are some days when we need easy recipes! Forget mixing flour, cutting in butter and having to drag out your food processor! This is the easiest peach cobbler recipe thanks to frozen puff pastry. Did I say easy? When you pop this dessert in the oven in just 10 minutes, you’ll agree it’s easy!
Of course easy is great, but how does it taste? Well let me tell you! The peaches cook perfectly, becoming tender, sweet and juicy creating this wonderful syrup that you’ll want to eat with a spoon. The puff pastry bakes into a beautiful golden brown, with a buttery taste and crisp, flaky texture. It’s delicious and my family quickly devoured this puff pastry cobbler recipe!
If you love using all those ripe peaches during peach season, you have to try this peach galette recipe. It uses mostly the same ingredients but has a more rustic feel.
peaches- fresh peaches are the best for this recipe. To select the perfect sweet peach, give a gentle squeeze. If it is rock hard, it will need to ripen a few days. They should give slightly but not be too soft.
cornstarch-Is used as a thickening agent. By adding cornstarch, it will combine with the juices released from the peach slices to create a syrup.
puff pastry-You can buy frozen puff pastry sheets in the freezer section of the grocery store. For this recipe you only need one sheet so keep the other in the freezer to use at another time.
ground cinnamon-I love the warmth that cinnamon adds to fruit. This spice is something I always have on hand and use almost daily.
What is a Cobbler?
There a few different methods for making peach cobbler. A southern peach cobbler is when you add a biscuit or batter to the top of the peaches and then bake until the top crust is golden brown and the peaches are soft and juicy.
An old-fashioned peach cobbler is when the batter is actually added to the baking dish first and the peaches are placed on top. The peaches actually sink to the bottom while the batter bubbles up to the top forming a crust. Both are a delicious treat. By using a frozen pastry crust I found an simple way to make an easy dessert!
Preheat oven to 400 degrees Fahrenheit. Remove the puff pastry from the freezer so that it can thaw.
While the pastry is thawing prepare the peach cobbler filling by washing and slicing the peaches. Using a sharp knife slice the peaches in ½ inch thick slices, keeping them uniform in size so that they bake evenly.
Add the peach slices to a large bowl. sprinkle with white sugar, cinnamon and cornstarch. When the peaches bake they release their juices, and by adding the cornstarch this will help thicken the juices making a syrup-like consistency.
Add the peach mixture to your baking dish. This recipe is very flexible because you can make it in one large 13x9 inch baking dish or several small baking dishes. Add the peach filling to your baking dish or choice.
Now let’s make the top for the cobbler. The puff pastry will need to be completely thawed to work with. Stretch the pastry out on a clean work surface or parchment paper. Stretch the pastry, making it a few inches wider on each side. Take a small biscuit cutter or a glass to cut out circles to lay over the peach slices.
These puff pastry pieces do not have to be perfect. Overlap and tuck the pieces together. Take any small scrap pieces to fill in the corners if necessary. The beauty of this dessert is just how simple and easy it is, no fuss!
After you lay the pastry over the peach slices you need to brush with the egg wash. There are many ways to make an egg wash. I used the egg white and a bit of water, to make an egg wash to brush over the pastry.
Sprinkle the top of the pastry with a little bit of sugar. This will give the top a beautiful shimmery top.
You can set the baking dishes on a baking sheet to make it easier to remove from the oven. Place in the oven for 30-35 minutes or until puff pastry is golden brown and peaches are tender.
You can’t have a piece of cobbler without a big scoop of vanilla ice cream! I guess a little homemade whipped cream would be a close second choice. Serve this recipe warm. I think its best after it has cooled for 15 minutes and the juices have had a chance to thicken into a nice syrup.
- Set the puff pastry out before you start cutting your peaches so it can thaw.
- Cut the slices of peaches in uniform ½ inch thick slices so that they bake evenly.
- Use peaches that are beginning to ripen, but are not overly ripe and mushy.
Allow the leftover peach cobbler to cool to room temperature. Cover or keep in an airtight container in the refrigerator for 2-3 days. To reheat place in the oven for 5 minutes to help crisp the flaky crust again.
Do Peaches Have To Be Ripe For Cobbler?
No, you can use peaches that are still slightly firm. Skip the ones that are rock hard but a firm peach will soften while baking.
Can I Use Canned Peaches Instead Of Fresh?
Yes! If peaches are not in season, you can still make this peach cobbler recipe with canned peaches. Just remember canned peaches are already cooked so a cobbler made with canned peaches will be more soft and tender than one made with fresh peaches.
Looking For Other Delicious Peach Recipes? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe to get new recipes sent straight to your inbox!
- 3 pounds peaches, sliced
- ⅓ cup sugar
- ¼ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 sheet puff pastry, thawed
- 1 egg white
- Preheat oven to 400 degrees Fahrenheit.
- Wash and cut peaches into thin slices. Add slices to a large bowl.
- Add sugar, cinnamon and cornstarch to the peaches and stir to coat.
- Spread peaches into baking dish. Use any 13x9 inch baking dish or several mini dishes for your preference.
- Stretch the thawed puff pastry over a clean work surface. Gently pull the pastry to slightly stream h the dough.
- Use a biscuit cutter to cut pieces of pastry. Place the puff pastry over the peaches. These can be slightly overlapping. Use any scrap pieces to fill in the corners if necessary.
- Mix egg white with a teaspoon of water. Use a pastry brush or silicone brush to brush the pastry with egg wash.
- Sprinkle the teaspoon of sugar over the puff pastry.
- Bake cobbler in preheated oven for 35-40 minutes. Peaches should be juicy and softened and pastry will be puffed and golden brown.
- Let cobbler cool for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.