Peach Cobbler

The ultimate peach cobbler with juicy sweet peaches and a crispy cinnamon cookie topping. Easy to make and delicious!

Course Dessert
Cuisine American
Keyword peach cobbler, peach cobbler recipe
Prep Time 30 minutes
Cook Time 55 minutes
Setting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12 - 16 servings
Calories 218 kcal



  • 8 CUPS (~8-10 large peaches) fresh and ripe peaches peeled pitted and cut into 1.5-2 inch chunks NOTE 1
  • 1 tablespoon fresh lemon juice
  • 1/4 cup (38g) dark brown sugar (light brown works)
  • 1/4 cup (38g) white sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Crumble Topping

  • 3/4 cup (12 tablespoons) (170g) salted butter, melted and cooled to room temperature
  • 1 and 1/2 cups (183g) white all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 1 cup + 2 tablespoons (209g) white granulated sugar
  • 1 and 1/2 teaspoons vanilla

Crunchy Topping

  • 3 tablespoons turbinado sugar (white sugar also works ok; less crunchy)
  • 3/4 teaspoon ground cinnamon


  1. PREP: Preheat the oven to 350 degrees F. Lightly grease a 9 x 13 ceramic or glass pan (do not use metal; it can cause the fruit to have a metallic flavor).

  2. FILLING: Prepare the peaches (NOTE 1) Add chunks of peaches to a large bowl. Toss gently with lemon juice. Add in the dark brown sugar, white sugar, cinnamon, nutmeg, cornstarch, salt, and vanilla. Stir gently until combined and then transfer to the prepared pan along with any accumulated juices. Bake filling (uncovered with topping) for 10 minutes at 350 degrees F.

  3. CRUMBLE TOPPING: Start by melting the butter. Once melted, allow plenty of time for the melted butter to come back to room temperature. If it is too hot, it will melt the sugar and cause a greasy topping. In a large bowl, combine the flour, baking powder, salt, sugar, and vanilla. Stir. Add the room temperature melted butter into mixture and stir until just combined. Do not overmix. Crumble with your fingers evenly right on top of partially baked peaches. Do not press down the crumble mixture. Return to the oven for 35 minutes.

  4. CRUNCHY TOPPING: In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly on top of the crumble topping. Return to the oven for 10 minutes. IF desired, broil for 2-3 minutes on HIGH for a super crisp topping. Remove from the oven and let stand for 20-30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream.

Recipe Video

Recipe Notes

NOTE 1: How to prepare the peaches: