Peach Cobbler with Puff Pastry
This homemade Peach Cobbler with Puff Pastry is a unique take on a classic peach cobbler. Instead of a biscuit topping, this cobbler is topped with puff pastry squares and finished with cinnamon sugar.
Servings: 10 people
Ingredients
- 4 Tablespoons (57 g) salted butter
- 2/3 cup (133 g) brown sugar
- 1/2 cup (60 g) chopped pecans, optional
- 8 cups sliced slightly underripe yellow peaches, peeling optional*
- 1 1/2 Tablespoons cornstarch
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado sugar or granulated sugar
- 1/2 teaspoons cinnamon
- 1 14- ounce package frozen puff pastry, thawed & cut into 1.5-2 inch squares*
Instructions
- Preheat the oven to 400 degrees. In a 12 inch oven safe skillet, melt the butter over medium heat. Cook until the butter begins to bubble, foam, and then brown, stirring occasionally. This should only take 3-5 minutes.
- Turn the heat to low. Stir in the brown sugar and pecans.
- Stir in the cornstarch, vanilla, and cinnamon.
- Bring to a light boil. Cook the peaches for about 10 minutes, stirring occasionally, or until thickened. While the peaches cook, whisk together the egg and water in a small bowl. Set aside. Stir together the sugar and cinnamon in a separate bowl. Set aside.
- Turn the heat off. Arrange the puff pastry squares on top of the peaches in a single layer with as few pieces overlapping.
- Brush the pastry squares with the egg wash.
- Sprinkle the cinnamon sugar on top.
- Bake for 20-25 minutes or until golden brown on top. Let stand for 15-20 minutes at room temperature before serving.
Notes
- Peaches: You will need about 8 fresh peaches. You can leave the peel on or peel them. This is a personal preference. Slice them thicker if you want them to hold their shape more (about 1/2 inch thick). Slightly underripe (more firm) peaches will hold their shape better and the cobbler will not be as runny. Riper peaches will be softer and release more liquid. I do not recommend canned peaches, but frozen peaches can be used. Thaw them according to the package instructions and drain any excess liquid.
- Puff Pastry: Thaw the pastry according to the instructions on the package. Remove the plastic wrap and use a sharp knife to cut it into squares.
- Cut the peaches into even slices. This will ensure the peaches cook evenly. Cut the peaches into larger pieces if you prefer them to hold their shape more. Slice them thinner if you prefer them softer.
- Brown the butter. The little toasted brown bits in the butter add so much flavor.
- Pre-cook the peaches. This ensures the filling has time to cook completely without burning the pastry. The puff pastry bakes faster than the peaches.
- Store leftovers in the fridge. The cobbler must be stored in an airtight container in the refrigerator. It should stay good for about 3 days. The pastry will be soggy when reheated in the microwave but it is still tasty.
- Smaller Cobbler: You can halve this recipe and just one sheet of pastry instead of two. A half batch should still feed about 5 people.
- Lemon: Add a squeeze of lemon juice to the peaches for an extra tang.
- Baking Dish: If you do not have a skillet that is both oven and stovetop safe, use a stovetop safe skillet or pan and a separate oven safe baking dish. Transfer the filling to the baking dish before assembling. If the baking dish is filled to the top, place it on top of a baking sheet in case it bubbles over in the oven.
Nutrition
Calories: 442kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 169mg | Fiber: 3g | Sugar: 28g