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Start your summer right with this fresh, fruity dessert. Peach cobbler is one of our all-time favorite summer desserts. There are two different styles of cobbler and both are equally delicious. The name cobbler comes from the way you drop the dough onto the fruit filling—it resembles a walkway of cobblestones. Take a look when you pull this cobbler out of the oven and you’ll see what we mean! One of the best things about a cobbler is that it’s insanely easy to make.
What’s the difference between a cobbler and a crisp? Do you have to peel peaches for peach cobbler? You don’t have to peel the peaches if you don’t want to, but you certainly can—it won’t make or break your cobbler either way. The skins will soften in the oven, so if you don’t have the extra time, no need to bother with peeling. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Butter a 9-inch by 13-inch baking dish. For the fruit: Slice the peaches and remove the pits. Place them in a large bowl. In a small bowl, whisk together the sugar, cornstarch and kosher salt, until no small lumps of cornstarch can be seen. For the topping: In a separate medium bowl, whisk together the flour, sugar, and baking powder.
Add the butter then cut it into the flour mixture with a pastry blender or your fingers, until pea-sized clumps form. Pour the milk into the flour mixture and stir with a fork until just combined. Add the sugar mixture and lemon juice to the peaches and stir gently to combine. Pour the peaches into the prepared baking dish. Bake until the topping is golden brown and the filling is bubbly, 45-50 minutes.