Peach-Corn Cobbler

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 20 min
  • Yield: 8 servings
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For the Filling:

3 tablespoons unsalted butter, plus more for the pan

3 pounds peaches, sliced 

1/2 cup granulated sugar

2 tablespoons cornstarch 

1/8 teaspoon salt 

For the Topping:

1 1/2 cups all-purpose flour

1/3 cup cornmeal

1/4 cup granulated sugar

1 tablespoon baking powder 

1/4 teaspoon salt 

6 tablespoons cold unsalted butter, cut into pieces 

1 8-ounce can creamed corn

1/2 cup heavy cream 

1 teaspoon pure vanilla extract

Coarse sugar, for sprinkling

Vanilla ice cream, for serving


  1. Make the filling: Preheat the oven to 375˚ F. Butter a 9-by-13-inch baking dish. Toss the peaches with the granulated sugar, cornstarch and salt in a large bowl; transfer to the prepared baking dish and dot with the butter. Cover with foil and bake until bubbling, 30 minutes.
  2. Make the topping: Whisk the flour, cornmeal, granulated sugar, baking powder and salt in a large bowl. Work in the cold butter until crumbly, then stir in the creamed corn, heavy cream and vanilla; dollop over the peaches and sprinkle with coarse sugar. 
  3. Bake the cobbler: Return the baking dish to the oven and bake, uncovered, until the topping is golden and the peaches are tender, about 45 minutes. Serve with vanilla ice cream.