Joanna Gaines Peach Cobbler Recipe

This Joanna Gaines Peach Cobbler Recipe captures the rustic elegance of the Magnolia Table aesthetic. It features fresh, juicy peaches spiced with warm cinnamon and nutmeg, nestled beneath a tender, golden biscuit topping. Unlike overly sweet versions, this recipe balances the natural acidity of the fruit with a buttery, crisp-edged crust, making it the definitive summer dessert to serve with a scoop of vanilla bean ice cream.

Joanna Gaines Peach Cobbler Ingredients

The Spiced Peach Filling:

• 8 cups Fresh Peaches: Peeled, pitted, and sliced. (About 8 to 10 peaches). Fresh is best, but frozen (thawed) works.
• 1 cup Granulated Sugar: Draws the juices out of the fruit.
• 1/4 cup Light Brown Sugar: Packed. Adds a molasses depth.
• 1 tablespoon Lemon Juice: Freshly squeezed to brighten the flavor.
• 1 teaspoon Ground Cinnamon: The primary warming spice.
• 1/4 teaspoon Ground Nutmeg: Joanna’s signature addition for a cozy aroma.
• 1/4 teaspoon Kosher Salt: Balances the sweetness.
• 2 tablespoons Cornstarch: To thicken the fruit juices into a syrup.

The Biscuit Topping:

• 2 cups All-Purpose Flour: The structural base.
• 1 cup Granulated Sugar: Plus extra for sprinkling on top.
• 2 teaspoons Baking Powder: Ensures the topping puffs up.
• 1 teaspoon Kosher Salt: Crucial for a savory-sweet contrast.
• 1/2 cup (1 stick) Unsalted Butter: Cold and cubed.
• 1/2 cup Heavy Cream: Or whole milk, for richness.
• 1 Large Egg: Beaten (often used for brushing or binding).
• 2 tablespoons Butter: Melted (for finishing).

How To Make Joanna Gaines Peach Cobbler

1. Thermal Initialization: Preheat the oven to 375°F (190°C). Prepare a 9×13-inch baking dish by greasing it lightly with butter or non-stick spray.
2. Fruit Maceration Protocol: In a large mixing bowl, combine the sliced peaches, 1 cup granulated sugar, brown sugar, and lemon juice. Allow the mixture to stand for 15 minutes to extract the natural pectin and liquids via osmosis.
3. Viscosity Adjustment: Sprinkle the cornstarch, cinnamon, nutmeg, and 1/4 teaspoon salt over the macerated fruit. Toss gently until the dry ingredients are fully dissolved into the fruit syrup. Transfer the fruit mixture into the prepared baking dish.
4. Lipid Integration: In a food processor (or using a pastry blender), pulse the flour, 1 cup sugar, baking powder, and 1 teaspoon salt. Add the cold, cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter bits.
5. Dough Hydration: Transfer the flour mixture to a bowl. Stir in the heavy cream and beaten egg just until a sticky, shaggy dough forms. Do not over-process, or gluten development will toughen the topping.
6. Structural Assembly: Drop handfuls or spoonfuls of the dough unevenly over the peaches. You want a “cobbled” look where the fruit peeks through, rather than a solid sheet of crust.
7. Surface Texturization: Brush the top of the dough with the melted butter and sprinkle generously with extra granulated sugar.
8. Convection Synthesis: Bake in the preheated oven for 40 to 45 minutes. The topping should be golden brown and crisp, and the fruit filling should be bubbling vigorously around the edges. Allow to set for 20 minutes before serving.

Recipe Tips

• Peeling Efficiency: To peel fresh peaches easily, cut a small “X” in the bottom and submerge them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off.
• The Bubbling Indicator: Do not pull the cobbler out until the filling is bubbling in the center, not just the edges. This indicates the cornstarch has reached the temperature required to thicken the sauce.
• Nutmeg Note: Freshly grated nutmeg makes a significant difference in this recipe compared to pre-ground. It adds a floral, spicy note that defines the “Magnolia” flavor profile.
• Dough Handling: The topping is meant to be rustic. Do not try to roll it out perfectly; the gaps allow steam to escape and the sauce to thicken properly.

What To Serve With Peach Cobbler

• Vanilla Bean Ice Cream: The temperature contrast of hot cobbler and cold cream is non-negotiable.
• Homemade Whipped Cream: Lightly sweetened with a touch of bourbon.
• Caramel Sauce: A drizzle on top adds extra decadence.

How To Store Peach Cobbler

• Refrigerate: Cover with foil and store in the refrigerator for up to 3 days. The topping may soften slightly.
• Reheating: Reheat in a 350°F oven for 15-20 minutes to re-crisp the topping. Microwaving works but leaves the crust soft.
• Freezing: You can freeze the baked cobbler for up to 3 months. Thaw in the fridge overnight before reheating.

Peach Cobbler Nutrition Facts

• Calories: ~390 kcal
• Fat: 14g
• Carbohydrates: 65g
• Protein: 4g
• Nutrition information is estimated per serving based on 10 servings.

FAQs

Try More Recipes:

• Bobby Flay Peach Sangria Recipe
• Bobby Flay Peach Chicken Recipe
• Bobby Flay Pain Perdue with Fresh Peaches and Vanilla Butter Recipe