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Peach Cobbler

The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly easy to make!
Course Dessert, Vegetarian
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 218kcal
Cost $7.12



  • 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


  • PREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch ceramic or glass pan (do not use metal; it can cause the fruit to have a metallic flavor).
  • FILLING: Prepare the peaches (SEE 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 (without topping) for 10 minutes at 350 degrees F.
  • CRUMBLE TOPPING: Melt the butter and 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 make the topping greasy. In a large bowl, combine the flour, baking powder, salt, sugar, and vanilla. Stir. Add the room temperature melted butter into the mixture and stir until just combined. Do not overmix. Crumble with your fingers and sprinkle over the partially baked peaches. Do not press the crumble mixture down . Return to the oven for 35 more minutes.
  • 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.



NOTE 1: How to prepare the peaches: 
  • Use a paring knife to cut off the skin; halve the peaches, remove the pit, and chop for this dessert.
  • Briefly boil the peaches:
    • For unripe peaches: Using a paring knife, score a small "X" in the bottom of the peach and then place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin (it should slide off pretty easily).
    • For ripe peaches: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, gently peel off the softened skin with your fingers (should slide right off). 


Serving: 16servings | Calories: 218kcal | Carbohydrates: 34.6g | Protein: 1.6g | Fat: 8.9g | Cholesterol: 22.9mg | Sodium: 2.6mg | Fiber: 1.4g | Sugar: 26.9g