Description
A quick, open-face peach cobbler with a flaky buttery topping and vibrant lemon zest, ready in 30 minutes. Juicy peaches and caramelized flavors shine in this classic American dessert.
Ingredients
6 large peaches (2 3/4 lbs), freestone variety
1/2 cup (113g) unsalted butter
3/4 cup (150g) granulated sugar, divided
1/2 cup (100g) packed brown sugar (or 1/3 cup honey)
1 3/4 cups (210g) self-rising flour (use gluten-free if needed)
1 tsp cinnamon, divided
1 Tbsp lemon zest, divided
4 1/2 tsp water (as needed for topping consistency)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13″ baking dish
Pit and slice peaches. Toss with 1/3 cup granulated sugar, 1/4 tsp cinnamon, and 1/2 Tbsp lemon zest. Let macerate for 10 minutes
Heat 1/2 cup butter in a saucepan until it foams (250°F/120°C). Remove from heat and let cool slightly
Stir in 1 3/4 cups self-rising flour, 2/3 cup granulated sugar, 1/2 cup brown sugar, 3/4 tsp cinnamon, 1 Tbsp lemon zest, and remaining 1/2 Tbsp butter
Spoon peaches into baking dish (1/2″ thick), then dollop spoonfuls of topping over the fruit, slightly overlapping to form even layer
Bake for 20 minutes, rotating halfway, until golden and crisp
Notes
Hot butter technique creates steam pockets for a light, flaky topping
Use gluten-free flour blend if needed
Swap brown sugar with 1/3 cup honey for a different depth of flavor
Ideal baking dish is 9×13″, ensuring even topping coverage
- Prep Time: 10
- Cook Time: 20
- Category: dessert
- Method: Baking
- Cuisine: American