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Peach Cobbler

Peach Cobbler
Peach CobblerNathan Congleton / TODAY
Cook Time:
40 mins
Prep Time:
25 mins

Chef notes

This peach cobbler tastes like summer on a plate. We love adding a scoop of vanilla ice cream to the hot cobbler. It's a real crowd pleaser!

Technique tip: The longer the dough is refrigerated, the easier it is to work with.

Swap option: You can use canned or fresh peaches. Swap out prepared puff pastry for the dough to cut down on prep time.


  • 1⅓ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup plus 1 tablespoon solid shortening
  • 3 tablespoons cold water
  • 2-3 large cans sliced peaches, drained, reserving 1 cup of the liquid
  • 1 cup sugar, plus more
  • 1 stick (1/2 pound) butter, cut into 1/4-inch pats



Preheat oven to 425°F.


Place flour and salt in large bowl. Using a pastry blender or two knives, cut the shortening into the flour until it resembles coarse corn meal texture. With a fork, stir in cold water and form into a ball.


Place the dough ball on a sheet of plastic wrap, wrap it tightly and refrigerate. Place the peaches and reserved liquid in a 9- by 13-inch glass baking dish. Sprinkle the sugar over the peaches. Place the butter pats evenly over the surface of the sugared peaches. Set aside.


Lightly flour a clean kitchen work surface. Place chilled dough on the surface and roll with a floured rolling pin until it is 1/inch thick. Using pizza cutter or sharp knife, cut the dough into 1-inch wide strips. Lay the strips in a crisscross pattern over the peaches in the baking pan. Trim off any overhanging dough.


Place the cobbler in the oven and bake for 30 minutes. Remove from oven and sprinkle the crust with a little sugar. Return to the oven for 10 minutes. Remove from oven and let cool slightly before serving.