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Joanna Gaines Peach Cobbler: A Classic Summer Dessert

This Joanna Gaines-inspired peach cobbler captures the essence of summer with juicy peaches and a golden, flaky crust. It's an easy-to-make dessert perfect for family gatherings or a comforting treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh peaches, peeled and sliced
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon salt

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, and lemon juice. Toss gently to coat the peaches evenly. Allow the mixture to sit for 10 minutes to let the juices develop.
  2. In a separate bowl, mix the flour, rolled oats, salt, and cold cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Transfer the peach mixture to a greased 9x13-inch baking dish. Spread the topping evenly over the peaches, ensuring they are fully covered.
  4. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peaches are bubbling. If the topping browns too quickly, cover loosely with aluminum foil.
  5. Allow the cobbler to cool for a few minutes before serving. It's best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Use ripe but firm peaches for the best texture. For an extra layer of flavor, add a pinch of ginger or cardamom to the peach mixture. You can prepare the peach filling and topping ahead of time and refrigerate them separately. Store leftovers in the refrigerator for up to 3 days and reheat in the oven before serving.