No rolling, no boiling fruit, no crimping crusts. Cobbler is so easy it’s enough to make you wonder why you ever bother with pie. This one is a summertime classic, with sweet and spiced peaches and a sugar cookie-inspired topping you’ll be obsessed with.
Here’s what I’ve learned after making this cobbler a million times: your peaches don’t need to be perfect. Ripe, even slightly overripe, is good. One more thing: softened butter is key for the topping, but if you forgot to take it out (been there), just cut it into small pieces and it’ll cream up just fine.
Table of Contents
what You’ll Need
Every ingredient matters here so I don’t recommend a lot of substitutions. But tweaking the spices is just fine.
As written, this recipe is enough for a family and fits just right in a pie plate or quiche dish. For a crowd, I’d recommend doubling it and baking in a 13×9 pan. You can use the 2x button in the recipe card at the bottom of the post and it will do the math for you.
For the Filling
- 9-10 sliced peaches (no need to peel)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch – this keeps your cobbler from being soupy
- 2 tablespoons lemon juice
For the Topping
- ½ cup unsalted softened butter
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- coarse sugar to sprinkle on top (optional) this adds a nice crunch, but regular sugar works too
How to Make
If you can cut up a piece of fruit and make a basic cookie dough (or even if you can’t), you ca make this. Let’s do it.
Getting Started
Preheat your oven to 375°F and line a spare baking sheet with foil. Trust me on the foil-lined sheet thing. This cobbler WILL bubble over, and you don’t want to be scraping burnt peach juice off your oven bottom later.
Prep the Peach Filling
Slice up your peaches. I leave the skins on because life’s too short for peeling peaches, and honestly, the skins add a nice texture.
Toss them in a bowl with both sugars, cinnamon, cornstarch, and lemon juice. Give it all a good stir until the peaches are coated. The mixture will look a little dry at first, but that’s exactly what we want.
The Secret Step: Precooking
Here’s where I do something a little different…dump that peach mixture into your baking dish, cover it TIGHT with foil, and bake it for 20 minutes. This is my weird trick that makes all the difference.
The peaches release their juices, the cornstarch does its thickening magic, and you won’t end up with a watery mess later. While it’s baking, you can make your topping.
Making the Sugar Cookie Topping
Cream your softened butter and sugar until it’s light and fluffy. This takes about 3-4 minutes with a hand mixer.
Beat in your egg and vanilla, then gradually add the flour, baking powder, and salt. Mix just until combined. Don’t overthink it….this isn’t finicky pastry work.
Assemble and bake
When your timer goes off, pull out the peach filling and toss that foil. The peaches should be bubbling and smell amazing.
Now comes the fun part! Drop spoonfuls of that cookie dough topping all over the peaches. Don’t worry about making it perfect or covering every inch. Those gaps let the peachy goodness bubble up through.
Back in the oven it goes, uncovered this time, for 30-40 minutes. You’ll know it’s done when the topping is golden brown and the filling is bubbling around the edges. If you want that extra crunch, sprinkle some coarse sugar on top during the last few minutes of baking.
Cool Down (If You Can Wait)
Let it cool for about 10 minutes before diving in. I know it’s torture, but the filling needs a minute to set up so you don’t end up with peach soup on your plate. Though honestly, even peach soup is pretty delicious with vanilla ice cream.
Storage Instructions
Once it’s cool, cover it tight with plastic wrap or pop it in an airtight container. It’ll keep in the fridge for up to 4 days.
For single servings, reheating in the microwave works fine: just 30-45 seconds should do it. But if you want to get that topping crispy again (and you DO), pop the whole dish in a 350°F oven for 10-15 minutes until it’s warmed through.
I don’t recommend freezing this and have never tried. Live a little. Eat it all!
Questions and Troubleshooting
Next time, taste your peaches first. Super sweet peaches need less sugar (cut it by 2-3 tablespoons), while tart ones might need a little more. The lemon juice helps balance things out too.
You can prep the filling and topping separately and keep them in the fridge for up to a day. Just assemble and bake when you’re ready to serve. Don’t assemble it ahead or the topping will get soggy.
Your oven probably runs cool. (Super common.) Bump the temp up to 400°F for the last 10 minutes, or tent it with foil and bake another 10-15 minutes until the topping feels set when you gently press it. And a hint: get a cheap, analog oven thermometer. You’ll be shocked.
Printable Recipe
Cinnamon Peach Cobbler
Ingredients
Filling
- 9-10 sliced peaches (no need to peel)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Topping
- ½ cup unsalted softened butter
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- coarse sugar to sprinkle on top (optional)
Instructions
- Prepare. Preheat the oven to 375°F (190°C) with the rack in the center. Then, line a spare baking sheet with foil to catch any drips from the cobbler during baking.
- Precook the filling. Combine the sliced peaches, granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice in a medium bowl. Next, transfer the mixture to an 8 or 9-inch square or round baking dish and cover tightly with foil. Bake the filling for 20 minutes to allow it to thicken.
- Make the topping. While the filling is baking, prepare the topping. In a medium bowl, cream the softened butter and sugar using a medium-tailer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the flour, baking powder, and a pinch of salt, mixing on low speed until just incorporated.
- Assemble. Once the filling is done, remove it from the oven and discard the foil. Drop the sugar cookie topping by 2-tablespoon-sized dollops over the peach filling, spacing them evenly.
- Bake and serve. Return the cobbler to the oven and bake, uncovered, for 30-40 minutes, or until the topping is golden brown and the filling is bubbling. During the last few minutes of baking, sprinkle coarse sugar on top if desired. Allow the cobbler to cool at room temperature for a few minutes before serving.
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Notes
You can double the recipe and use a 9×13 pan.
Nutrition
Love,
Hi Katie!! Hoping to make this on Thursday for the GodWorks ministry at my church.❤️(I actually wanted to make peach cobbler anyway – at least since June – so perfectly timed, my friend).
I’m the chef every first Thursday. There’s usually around 50 mouths to feed, so I’ll be needing a calculator for conversions. 😂
hey erin! if you’re using any of my recipes hit the 2x or 3x button! but be careful, it just doubles the UNIT number, if there’s a note about the unit it won’t double it. does this makes sense? anyway! good luck! 🙂
Wondering why they show two sticks of butter in the photo, yet you state in the recipe it’s just one stick. Confused!
I was probably doubling the recipe when i did the photos. It’s definitely one stick.
Perfect timing. I was planning a peach cobbler and this showed up in my email. Super easy to make. I didn’t add the sugar at the end and I wish I had. This was very good and the sugar on top would have made it over-the-top perfect! Can’t wait to make it again.
So happy to hear it! Hope you had some ice cream too! ❤️❤️❤️❤️