This recipe is sponsored by Land O’Lakes, Inc.
So, this is summer:
Drippy, juicy, borderline inappropriate peaches and the peak of sweetness baked into a jammy base under a light cookie-dough-meets-biscuit type topping with coarse sugar for sparkle and crunch.
Please, summer, don’t leave us. WE NEED YOU. We need peach cobblers resting warm out of the oven on our counters, we need it scooped into bowls and swimming with a plop of melty ice cream, and we need it cold in our fridge asking us – demanding us – to eat peach cobbler for breakfast. (WHICH WE WILL OBVIOUSLY DO BECAUSE WE OBEY.)
My love for peach cobbler right now is skyyyy-high. Not that it’s obvious or anything.
Fun fact about peach cobbler, beyond the juicy, jammy, just-the-right-amount-of-golden-brown-and-crispy factors.
It’s a LAZY with a capital L-A-Z-Y DESSERT. Approximately zero percent fancy. Here’s how we do it.
Peach CObbler Step ONe:
Peaches and sugar in baking dish. Done.
Peach Cobbler Step Two:
Crumbling / pressing / generally spreading our cookie-dough-like base over the top of peaches.
Just use your fingers. NOT FANCY.
We have made said cobbler topping from a handful of pantry essentials, including a stick of melted Land O Lakes® Butter, which, as you know, I keep in our fridge (and freezer! emergency stash) at all times.
This peach cobbler crust is so unfussy and basic, but that’s exactly why Land O Lakes® Butter shines. It says: I see you making a very chill recipe, and I see that you want classic, rich flavor without adding a ton of ingredients, and I’m going to elevate your game a little bit by bringing a high-quality creamy butteriness with just one stick of my melted gold self.
YOU ARE WELCOME.
PEACH COBBLER STEP THREE:
Bake and cool.
Because you’re obviously going to let it cool. Obviously.
You would never dig into this while still hot like th —
I don’t want to brag here, but I do want to encourage you to get a peach cobbler up in your life. It’s AUGUST, for crying out loud. Live your life.
There are tons of peach cobbler recipes out there, and I’ve made MANY versions in my quest for the best. #sacrificial
Here’s why I love this specific recipe.
- Low maintenance, as mentioned.
- Extremely juicy and jammy when using good peaches.
- Less jammy, but still very, very good when you have no access to good peaches. See recipe notes.
- A cobbler topping that is NOT cakey, NOT biscuity, but rather something in between. I find it to resemble slightly underbaked cookie dough, but with that quick sugar broil at the end to channel the biscuit-type texture on the very tops for some magically contrasting crunch.
WATCH HOW TO MAKE OUR PEACH COBBLER (1 MIN):
I have tried so many peach cobbler recipes and this is by far my favorite! Best summer dessert ever! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.
- 4 large fresh peaches, sliced
- 1/4 cup sugar
- 1/2 cup Land O Lakes® 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 ice cream for serving
- 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.
- Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
- Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
- Bake for 25 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
- Sprinkle the top with turbinado sugar. Bake another 10 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.
- For the best saucy results, let it stand for 20-30 minutes before serving. But good luck with that. 😅
If it’s not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are a tad on the firm / dry side. I found that pouring two tablespoons of melted butter over the peaches at this point was helpful in coaxing some “juiciness” out of the peaches during that last chunk of bake time.
I did not peel the peaches because I cannot be bothered to peel a perfectly good peach. But if the texture or color of the peels bothers you, you can peel them.
I have made this with frozen peaches and it was great. It’s less jammy, since the frozen peaches tend to be firmer and hold their shape a little more, but it’s pretty ideal when you don’t have access to fresh, ripe peaches. Just dump the frozen peaches in the baking dish and pop them in the oven while you mix up your topping. Once you’re done mixing the topping, the peaches should be thawed out. Drain them off, return to pan, and mix with sugar, and you’re in business.
When slicing the peaches, I prefer to slice them pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency.
- Category: Dessert
- Method: Bake
- Cuisine: American
Thank you to Land O’Lakes for sponsoring this recipe!