Dessert: United States – Southern United States – Warm Peach Cobbler with Vanilla Ice Cream

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 6 cups (900 g) sliced ripe peaches (about 6–8 medium peaches), peeled if desired
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) ground nutmeg
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (14 g) unsalted butter, cut into small pieces
- 1/4 cup (50 g) brown sugar, packed (optional, for richer filling)
- 1 cup (120 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (for topping)
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1.5 g) fine salt
- 6 tbsp (85 g) cold unsalted butter, cut into small cubes
- 1/2 cup (120 ml) whole milk (or buttermilk for tang)
- 1 tsp (5 ml) vanilla extract (for topping)
- 1–2 tbsp (15–30 g) coarse sugar for sprinkling (optional)
- 1 pint (473 ml) vanilla ice cream

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish or a 3-quart (2.8 L) baking dish.
2. In a large bowl, combine the sliced peaches, 1/2 cup (100 g) granulated sugar, 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1/2 tsp (1 g) cinnamon, 1/8 tsp (0.5 g) nutmeg, 1 tsp (5 ml) vanilla extract, and 1/4 cup (50 g) brown sugar if using. Toss gently to coat and let sit 10 minutes so juices begin to release.
3. Transfer the peach mixture to the prepared baking dish and dot the top with the 1 tbsp (14 g) unsalted butter pieces, distributing evenly.
4. In a medium bowl, whisk together 1 cup (120 g) flour, 1/4 cup (50 g) granulated sugar, 1 1/2 tsp (6 g) baking powder, and 1/4 tsp (1.5 g) salt.
5. Add the 6 tbsp (85 g) cold cubed butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
6. Stir in 1/2 cup (120 ml) milk and 1 tsp (5 ml) vanilla extract just until a soft, slightly sticky dough forms. Do not overmix.
7. Drop the dough by large spoonfuls or scoop (about 8–10 portions) over the peaches, spacing to allow some filling to bubble up between pieces. Sprinkle coarse sugar over the topping if desired.
8. Bake uncovered for 40–45 minutes, or until the filling is bubbling and the topping is golden brown and cooked through. If the topping browns too quickly, loosely tent with foil for the last 10 minutes.
9. Remove from the oven and let rest 10 minutes to thicken slightly. Serve warm, scooping portions onto plates or bowls and top each serving with a generous scoop of vanilla ice cream.