OMG, guys, you have to make this. TONIGHT. It is the BEST peach cobbler I’ve ever had!
Okay, enough with the all-caps…for now.
First, it starts with a ton of peaches, which will be tossed with melted butter, granulated and brown sugars, vanilla paste (for flavor plus flecks!) and some peach liqueur, if you’re serious about this cobbler. Leave it out at your own risk.
Just kidding, you can leave it out if you can’t find it! It just amps up the peach flavor a bit, but it can be hard to find. Unless you live outside of Iowa. Which a lot of you probably do, so definitely go find it and use it in this!
This cobbler gets topped with a delectable sugar cookie-type topping, which gets perfectly crisp during the baking process. But we’re not going to stop there!
We’re going to add some turbinado sugar for that caramel flavor and put it under the broiler to make this extra-crispy.
The peaches will soften while baking and give off their luscious juices to make a syrupy, peach and caramel sauce. Don’t think you did anything wrong if your cobbler has a hefty amount of sauce! It should be there and it is so good on when it mixes with the vanilla ice cream that you will absolutely be serving it with.
In fact, I implore you to find the best vanilla ice cream you can find and serve a very large scoop with this. When the ice cream starts to melt and mix with that cobbler sauce, you will know what Heaven tastes like.
In fact, I bet they serve you a big bowl of peach cobbler when you walk through those gates.
I made this last week and was underwhelmed by the amount of peaches the original recipe called for. I added a ton more peaches and a few more fun ingredients (vanilla bean paste! peach liqueur! brown sugar!), ended up with this beautiful, perfect baby.
Are you still with me? If not, I know you have stopped reading to run out and get the ingredients to make this…if you are, thank you! But what are you waiting for?!
The BEST peach cobbler! A caramel-y sauce coats fresh ripe peaches with a crunchy sugar cookie-type topping!
- 1/2 cup (113 grams) butter, melted
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- Pinch of kosher salt
- Turbinado sugar, for sprinkling
- 3-1/2 to 4 pounds fresh (or frozen) peaches, sliced
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (27 grams) light brown sugar
- 2 tablespoons (28 grams) butter, melted
- 1 teaspoon vanilla paste
- 1 tablespoon peach liqueur, optional
- Vanilla ice cream, for serving
- Preheat the oven to 350°.
- To make the cobbler topping: Combine all of the ingredients in a medium mixing bowl and stir together until fully combined. The mixture will look like cookie dough when it comes together. You can make this ahead and store in the refrigerator.
- To prepare the peach filling: Place the sliced peaches in a 9 x 13-inch baking dish. Toss with the granulated and brown sugars, melted butter, vanilla paste and peach liqueur, if using. Stir until fully combined and the peaches are coated in the sauce. Gently press the peaches out into an even layer.
- Using your fingers, break the cobbler topping up into small- to medium-sized crumbs over the peach filling.
- Transfer the pan to the oven and bake for 30 to 35 minutes, until the filling is thick and bubbling and the topping is set and lightly golden brown. Remove from the oven and preheat the broiler on high. Generously sprinkle the top with turbinado sugar and place under the broiler for 3 to 5 minutes, until the top is golden brown. Remove from the oven and allow to sit for 15 to 20 minutes before serving; this will allow the juices to thicken. Serve with vanilla ice cream.
Inspiration: Amazing Peach Cobbler on pinchofyum.com