I’ve tried a ton of peach cobbler recipes, and I’ve finally nailed the best one! This recipe uses fresh peaches and combines them with a delicious topping that’s reminiscent of slightly underbaked cookie dough, finished with a crunchy, broiled sugar crust.
Ingredients:
For the peach filling:
- 5 to 6 large fresh yellow peaches, sliced
- 1/4 cup sugar
For the cobbler topping:
- 1/2 cup melted salted butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- A pinch of salt
- 1/4 cup turbinado sugar (optional, but it adds a nice crunch)
- Whipped cream or vanilla ice cream, for serving
Instructions:
- Preheat your oven to 350 degrees Fahrenheit. Grease the bottom of a 9×13 inch baking pan with a bit of butter.
- Toss the sliced peaches with sugar right in the pan.
- In a separate bowl, mix together the melted butter, sugar, vanilla, flour, baking powder, and salt until it forms a dough-like consistency.
- Drop spoonfuls of the topping over the peaches and spread it out. It doesn’t have to look perfect.
- Bake for 30 minutes, until the edges start to bubble. If it doesn’t look juicy, you might need to bake it a bit longer.
- Sprinkle turbinado sugar over the top and return to the oven. Bake for another 10-15 minutes, then broil for a few minutes at about 475 degrees Fahrenheit to get a golden brown and slightly crispy top. Keep an eye on it to avoid burning.
- Let the cobbler sit for 20-30 minutes to develop a thick, saucy consistency before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Note:
If the peaches aren’t juicy enough after 25 minutes, try drizzling two tablespoons of melted butter over them and continue baking. This can help draw out more juice from the peaches.
This peach cobbler is a fantastic dessert that perfectly captures the essence of summer. Enjoy making it as much as you enjoy eating it!
