I have tried so many peach cobbler recipes and this is by far the BEST peach cobbler! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.
- 6 large fresh yellow peaches, sliced
- 1/4 cup sugar
- 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
- Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
- Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
- Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
- Bake for 25 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
- Sprinkle the top with turbinado sugar. Bake another 10 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top.
- To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that. 😅
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If your peaches aren’t getting saucy: 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.
To peel or not to peel?: I did not peel the peaches because I cannot be bothered to peel a perfectly good peach. But if the texture or color of the peels bothers you, you can peel them.
Using Frozen Peaches: I have made this with frozen peaches and it was great. It’s less jammy, since the frozen peaches tend to be firmer and hold their shape a little more, but it’s pretty ideal when you don’t have access to fresh, ripe peaches. Just dump the frozen peaches in the baking dish and pop them in the oven while you mix up your topping. Once you’re done mixing the topping, the peaches should be thawed out. Drain them off, return to pan, and mix with sugar, and you’re in business. I’d recommend about 32 ounces of frozen peaches for this.
Can you use canned peaches?: No. Would not recommend it – it’ll make the filling too gummy.
How to slice your peaches: When slicing the peaches, I prefer to slice them pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency.
- Category: Dessert
- Method: Bake
- Cuisine: American