Juicy peaches cooked in brown sugar until they are saucy and bursting with flavor under their buttery, chewy sugar cookie topping. This is, without a doubt, my FAVORITE thing to do with all those gorgeous summer peaches.
Even better, this cobbler is just as delicious made with frozen peaches as it is with fresh peaches which means you can make it all year long. Which I do. Make it once and you will too.
After creating this recipe, I got online and did a little research about what a cobbler actually is because I wasn't 100% certain that this recipe would qualify. Delicious, it is. But, is it a cobbler?Happily, yes.
Cobblers get their name because the topping is dropped over the fruit filling in such a way that it resembles a cobblestone road. Love it.
Usually the topping is biscuit dough. BUT, it can also be cake batter or cookie dough. (Apparently, some cobblers are even more like a deep dish pie, with a top and bottom crust. I had no idea.)
The cobbler topping you see here is the cookie dough variety. It comes together in about 5 minutes, and tastes like a soft, buttery sugar cookie with slightly crispy, chewy edges. Eaten while still warm from the oven is the very definition of comfort food.
This Gooey Brown Sugar Cobbler Topping is the Stuff Dreams are Made of
If I'm going to be honest with you, cobbler is one of those things that frequently disappoints me because it often sounds better than it tastes. Here's why...
Fruit Cobbler is often nothing more than fruit and sugar cooked under biscuit dough. If that's your jam, there's no judgment coming from this dessert lover. We've got a strictly enforced equal opportunity dessert policy around here.
But if you're a biscuit topped cobbler lover, I need to warn you that THIS is not that kind of cobbler.This peach cobbler is covered with a soft, chewy, buttery brown sugar topping that's kind of like a super soft sugar cookie. And I love it so much.
SO. MUCH.
I love it SO MUCH that I'm actually having a difficult time not making it again, even though I've already made it twice in the last 7 days. The juicy peach filling bakes up into this rich, jammy, saucy concoction that's not overly sweet and is bursting with peach flavor.
It's the kind of bowl and spoon dessert that you want to eat while still warm from the oven with a big scoop of vanilla ice cream.
It's also the kind of dessert you want to eat the next morning for breakfast if there's any left over from the night before, a happy situation that will start your day in the best possible way.
The juice and zest from one large lemon; about 2 teaspoon zest and 2 tablespoon juice
4 – 4 ½ lbs (about 10 cups sliced) fresh, ripe peaches (*You can also use frozen peaches; see note below)
¼ cup plus 1 tablespoon (66g) packed dark brown sugar
½ teaspoon almond extract
½ teaspoon salt
3 tablespoon (21g) cornstarch
For the topping:
1 ¼ cup (150g) all-purpose flour
1 ¼ teaspoon baking powder
¾ teaspoon kosher salt (½ teaspoon table salt)
10 tablespoon (5oz) unsalted butter, melted and cooled to room temperature
½ cup plus 2 tablespoon (132g) packed dark brown sugar
¼ cup plus 1 tablespoon (62g) granulated sugar
1 teaspoon pure vanilla extract
Instructions
Make the Peach Cobbler Filling:
Preheat the oven to 350 degrees F (176 degrees C). Coat a well seasoned 12-inch cast iron skillet with a generous layer of butter. You can also use a 9×13 rectangle baking dish or a seasoned carbon steel pan.
Put the lemon juice and zest into a large bowl.
Peel the peaches, remove the pit, and cut into ¼-inch slices. Add the peaches to the bowl with the lemon juice as you slice them, tossing them gently from time to time in the juice to coat. The lemon juice will help keep them from browning.
Add the rest of the filling ingredients to the bowl with the peaches and toss gently to mix. Pour the filing into the skillet, smoothing it out into an even layer, and bake for 15 minutes. While it bakes, prepare the topping.
Make the Brown Sugar Cobbler Topping:
Add the flour, baking powder, and salt to a bowl and stir to mix. Add the rest of the ingredients and stir with a spoon or rubber spatula, or your fingers, just until all the dry ingredients are moistened and the mixture comes together into a soft dough. Do not over mix.
Remove the pan with the peach filling from the oven. Use your fingers to crumble the topping over the peach filling into an even layer. Put the pan back in the oven and bake for an additional 45-55 minutes, until the peach filling is bubbling up all around the edges of the pan and the topping is golden brown and set.
Remove from the oven and let cool for about 15 minutes before scooping into bowls and serving. Serve with vanilla ice cream if desired.
Recipe Notes
How to make cobbler with frozen peaches: If you're using frozen peaches, you'll want 10 cups; between 45 and 50 ounces. There is no need to thaw frozen peaches before making the filling. Just toss them with the rest of the filling ingredients and dump them into the pan. Spread the cobbler topping over them and bake as directed.
It might take a bit longer to bake your cobbler if you're using frozen peaches, so just be patient if it's not quite finished baking after 45-55 minutes.
When baking with a cast iron skillet, it’s important that it’s well seasoned. If the pan is not well-seasoned, the acid in the peaches and lemon juice can react with the cast iron, giving the cobbler a slight metallic taste. But, well-seasoned pans can handle acidic foods with impunity.
I prefer to bake Peach Cobbler in a cast iron skillet because of how well cast iron conducts heat. But you can also use a 9x13 baking dish.
Get updates delivered to you daily. Free and customizable.
It’s essential to note our commitment to transparency:
Our Terms of Use acknowledge that our services may not always be error-free, and our Community Standards emphasize our discretion in enforcing policies. As a platform hosting over 100,000 pieces of content published daily, we cannot pre-vet content, but we strive to foster a dynamic environment for free expression and robust discourse through safety guardrails of human and AI moderation.
Most Popular
Comments / 0