Peach Cobbler with Cinnamon & Brown Sugar
Buttery sugar cookie topping layered over sweet peaches spiced with cinnamon and brown sugar.
Servings: 6 servings
Calories: 469kcal
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.
Notes
Use ripe, juicy peaches for the best taste. If your peaches are a little hard, leave them out for a day or two until they become softer.
Spread the dollops evenly over the peaches when adding the sugar cookie topping. This makes sure the topping bakes evenly and gives you a nice golden crust.
Make sure your butter is softened but not melted for the perfect topping texture.
Be gentle when mixing the topping. Overmixing can make it dense. If you're cooking for a lot of people, double the recipe and use a 9x13 pan.
Be gentle when mixing the topping. Overmixing can make it dense. If you're cooking for a lot of people, double the recipe and use a 9x13 pan.
Nutrition
Calories: 469kcal | Carbohydrates: 79g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 235mg | Potassium: 325mg | Fiber: 4g | Sugar: 61g | Vitamin A: 1247IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 2mg