Fresh Peach Cobbler

Name: Fresh Peach Cobbler With Broiled Sugar Topping
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 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); 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

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This fresh peach cobbler features ripe yellow peaches topped with a biscuit-like dough that bakes tender and is finished under the broiler with crunchy turbinado sugar for a golden, crispy surface.

🌍American 🏷️Peach cobbler recipe 🏷️Easy peach cobbler 🏷️Summer peach cobbler

Total

1h

Servings

8

Recipe Source

View original recipe

From Pinch Of Yum · by Lindsay Ostrom

Instructions

1
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 powder, and salt until a cookie-dough-like batter forms.
3
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. At this point it should be juicy and bubbly around the sides – if not, see notes.
5
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, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that. 😅

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Tips & Notes

Pro tips

Spread the cookie-dough topping unevenly over peaches for a rustic look; gaps allow steam and peach juice to bubble up and caramelize.
The broiler step is essential for texture: it crisps the turbinado sugar crust. Watch constantly at 475 degrees to avoid burning.
Let the cobbler rest 20-30 minutes before serving so the peach juices thicken into a sauce; it will firm up as it cools slightly.
Use large, ripe, in-season yellow peaches for maximum flavor and juice content; mealy or underripe peaches will produce a drier filling.

Substitutions

Turbinado sugar → demerara or regular granulated sugar (less crunchy texture but same caramelization)
Salted butter → unsalted butter (omit the pinch of salt or reduce slightly)
Vanilla extract → almond extract (use same amount for a subtle flavor shift)
Flour → all-purpose or cake flour (cake flour yields a more tender, delicate topping)

Storage & make-ahead

Cover and refrigerate up to 3 days; reheat covered at 325 degrees for 15-20 minutes. Do not freeze.

Equipment

9x13 baking pan · broiler

Common Questions

Can I use frozen peaches instead of fresh?

Yes, use thawed frozen peaches (about 5 cups). Drain excess liquid before adding to the pan, and check that the mixture is juicy and bubbly around the sides at the 30-minute mark.

Why is my peach cobbler not juicy?

Add cornstarch (1 tablespoon) to the peaches at step 1 to thicken the juices, or bake longer at step 4 until bubbly around the edges. The resting period in step 6 also helps thicken the sauce.

Can I make this ahead?

Assemble up to step 3 (before baking), cover, and refrigerate up to 4 hours. Add 5-10 minutes to bake time. Best served warm the day it's made; reheat at 325 degrees covered with foil.