Should I peel peaches for peach cobbler?

No, you do not have to peel the peaches for this cobbler. The peels become tender during baking and are nearly unnoticeable in the finished dessert. If you prefer a smoother texture, you can quickly blanch the peaches in boiling water for a few minutes, then transfer them to an ice bath to easily slip the skins off before slicing.

How can I make a crunchy topping for my peach cobbler?

To achieve a crunchy, sparkly topping, sprinkle about 1/4 cup of turbinado sugar over the cobbler after the first 30 minutes of baking. Continue baking for another 10-15 minutes, then finish under the broiler at around 475°F for a few minutes, watching closely to prevent burning. This creates a caramelized, cookie-like crust.

Can I use frozen peaches for this cobbler recipe?

Yes, frozen peaches work well. Use about 32 ounces of frozen peaches. Dump them into the buttered baking dish and place in the oven while you mix the topping. After a few minutes, remove the dish, drain any excess liquid, return the peaches to the pan, and mix with the sugar before adding the topping.

How do I know when peach cobbler is fully baked?

The cobbler is done when the filling is bubbly around the edges and the topping is golden brown and slightly crunchy. The total bake time is about 45 minutes at 350°F, followed by a brief broil. For a thicker, saucier peach base, let the cobbler stand for 20 to 30 minutes before serving.

The Best Peach Cobbler - Perfect Cookie-Dough Topping

Name: Fresh Peach Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: Peach Filling 5 large fresh yellow peaches, sliced (about 5 cups, or 750-900 grams); 0.25 cup sugar 1 tablespoon cornstarch Cobbler Topping; 0.5 cup salted butter, melte; 0.75 cup sugar 1 teaspoon vanilla 1 cup flour 1 teaspoon baking powder salt, a pinc; 0.25 cup turbinado sugar whipped cream or vanilla ice cream, for serving

Description

The Best Peach Cobbler Peach cobbler is basically summer in a baking dish: juicy and jammy on the bottom, soft and cookie dough like on top, and absolutely screaming for a scoop of vanilla ice cream. This is the cobbler I make every July, the one my family starts asking about in June.

Ingredients

Scale

Peach Filling
5 large fresh yellow peaches, sliced (about 5 cups, or 750–900 grams)
0.25 cup sugar
1 tablespoon cornstarch

Cobbler Topping
0.5 cup salted butter, melted
0.75 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
salt, a pinch
0.25 cup turbinado sugar
whipped cream or vanilla ice cream, for serving

Instructions

1-Preheat the oven to 350 degrees: 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.
2-Mix the butter, sugar, vanilla, flour, baking: Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
3-Place scoops of the mixture over the: Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
4-Bake for 30 minutes: Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
5-Sprinkle the top with turbinado sugar: Sprinkle the top with turbinado sugar. Bake another 10-15 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. (Just keep a close eye on it because it can burn quickly.) If it’s not looking saucy, see note 2 below.
6-To get a thick saucy peach base,: 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. 😅

Prep Time: 15 min
Cook Time: 45 min
Method: bake

Keywords: The Best Peach Cobbler