Drippy, juicy, borderline inappropriate peaches and the peak of sweetness baked into a jammy base under a light cookie-dough-meets-biscuit type topping with coarse sugar for sparkle and crunch. Hello, peach cobbler. Please, summer, don’t leave us. WE NEED YOU. We need fresh peach cobblers resting warm out of the oven on our counters. We need it scooped into bowls and swimming with a plop of melty vanilla ice cream, and we need it cold in our fridge asking us – demanding us – to eat peach cobbler for breakfast. comment icon 528 more comments Which we will obviously do because we are not monsters. Peach cobbler is in charge here.
In This Post: What You Need To Know About Peach Cobbler
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Fun fact about this fresh peach cobbler, beyond the juicy, jammy, just-the-right-amount-of-golden-brown-and-crispy factors: It’s a LAZY with a capital L-A-Z-Y DESSERT. Approximately zero percent fancy.
Three Steps For How To Make Peach Cobbler
1: Peaches and sugar. Add that peach mixture to a baking dish. Done. 2: Crumbling / pressing / generally spreading our cookie-dough-like crust over the top of peaches. Just use your fingers. NOT FANCY. 3: Bake it up. And here’s how to make peach cobbler crispy: sprinkle it with a little turbinado sugar and give it a just a little time under the broiler at the end. Dreamy. Then let it cool. Because you’re obviously going to let it cool. Obviously. You would never dig into this while still hot like th — Or maybe that is a lost cause. Just add a scoop of vanilla ice cream to recover. I’ve made MANY versions of peach cobbler in my quest for greatness, and here’s why I think this one is the best peach cobbler.
Low maintenance, as mentioned. Extremely juicy and jammy when using amazing fresh peaches. Still works with frozen peaches! Cobbler topping that is NOT cakey, NOT biscuity, but rather something in between. I find it to resemble slightly underbaked cookie dough, but with that quick sugar broil at the end to channel the biscuit-type texture on the very tops for some magically contrasting crunch. Goes perfectly with a big scoop of melty vanilla ice cream. SO DE LI CIOUS.
Peeling and Slicing: How To Prep Your Peaches
Okay, hear me out here. I DO NOT PEEL MY PEACHES FOR PEACH COBBLER. Honestly, the peels don’t bother me and I can’t be bothered to go through the work of peeling them because of that. But if you want to peel them, it’s your choice, friend! One method is as follows: 1) Boil your peaches for just a few minutes; 2) Add them to an ice bath; and 3) Peel! As far as slicing them, peeled or unpeeled, I prefer to slice them into wedges pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency. You can also cube your peaches, but I like the wedge shape better visually and texturally.
Cobbler Vs. Crisp: What’s The Difference?
So glad you asked! Here in the Midwest, we’re more “crisp” people (apple crisp, blueberry crisp, raspberry crisp, any and all crisp). But cobbler? Oooooh boy that’s a whole other level of buttery, crispy goodness. In short, it all comes down to the texture and ingredients. Crisp has more of a crumble to it and is typically made with oats and brown sugar, while cobbler has more of a biscuity/cake topping. Both buttery, both sweet, but a very different texture sensation. As Culture Trip says, “Cobblers were never meant to be pretty.” But we’d beg to differ when we see those beautiful golden peaches. 🤩
Variations On Peach Cobbler
Another reason why I love this one: you can modify it to suit whatever fruit you’ve got on hand. Got loads of blueberries, strawberries, blackberries, rhubarb, whatever? Go for it. Maybe even a blueberry peach combo?! You little chef, you. And isn’t that the best thing about fruity desserts in the summer? Just working with whatever you’ve got? Same level of use-the-fruit-on-hand flexibility goes for this dreamy Blueberry Crisp and these Raspberry Crumbles. ❤️ Bottom line: this recipe is forgiving, versatile, unfussy, and very very good. It’s still AUGUST, for crying out loud. Live your life.
More Fruit Dessert To Love
Fruit Pizza (fruit and cream cheese frosting on a sugar cookie crust? YES PLEASE!) Raspberry Crumble Bars (so soft, so buttery, SO GOOD) Cinnamon Sugar Apple Cake (dangerously addictive and perfect for fall!) Two-Person Raspberry Crumbles (an easy but impressive last-minute dessert) Blender Lemon Pie (yes, we said blender!)
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This recipe is part of our collection of easy dessert recipes. Check it out! 4.7 from 228 reviews
5–6 large fresh yellow peaches, sliced (about 5 cups, or 750-900 grams) 1/4 cup sugar 1 tablespoon cornstarch (optional – see note 1 below)
Cobbler Topping
1/2 cup salted butter, melted 3/4 cup sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder a pinch of salt 1/4 cup turbinado sugar (optional, but really nice) whipped cream or vanilla ice cream for serving
Note 2: If it’s not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are a tad on the firm / dry side. I found that pouring two tablespoons of melted butter over the peaches at this point was helpful in coaxing some “juiciness” out of the peaches during that last chunk of bake time.
