Peach Cobbler

When you have more ripe summer peaches than you know what to do with, make cobbler. Juicy, cinnamon-spiced peaches are covered with a buttery, crumbly topping and finished with turbinado sugar for a little extra crunch. It’s unfussy, very peachy and absolutely meant to be served warm with something cold and creamy on top.

Yield: One 9x13-inch cobbler

Servings: 10-12

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes, plus cooling

Ingredients

For the peaches

• 12–14 ripe peaches, pitted and sliced

• ½ cup granulated sugar

• 1 teaspoon ground cinnamon

• Pinch of salt

For the topping

• ½ cup (1 stick) unsalted butter, melted, plus more for greasing the pan

• ¾ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ cup turbinado sugar

For serving

• Vanilla ice cream or freshly whipped cream

Instructions

1. Preheat the oven to 350°F. Generously butter a 9x13-inch baking dish.

2. In a large bowl, combine the sliced peaches, ½ cup granulated sugar, cinnamon and a pinch of salt. Toss until the peaches are evenly coated and set aside.

3. In a separate bowl, combine the remaining ¾ cup granulated sugar, vanilla, flour, baking powder and melted butter. Mix until everything is incorporated and the mixture resembles wet, crumbly sand.

4. Transfer the peach mixture, along with all those delicious juices, to the prepared baking dish and spread into an even layer.

5. Crumble the topping evenly over the peaches.

6. Bake for 30 minutes.

7. Remove the cobbler from the oven and sprinkle the turbinado sugar evenly over the top.

8. Return to the oven and bake for another 15 minutes, until the peaches are bubbling and the topping is golden.

9. Allow the cobbler to cool for at least 15–20 minutes before serving. Spoon into bowls and top with vanilla ice cream or whipped cream.

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Serving Suggestions

• Warm with a big scoop of vanilla ice cream — the obvious and correct choice

• With freshly whipped cream

• At room temperature with a dollop of crème fraîche

• Cold from the fridge the next morning, which I would absolutely consider breakfast

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Storage

Cover the cooled cobbler tightly or transfer leftovers to an airtight container and refrigerate for up to 4 days.

Enjoy leftovers cold, at room temperature or reheated. To bring back some of the texture in the topping, warm the cobbler in a 350°F oven for 10–15 minutes rather than microwaving it.

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Maddie's Tip

Use peaches that actually taste good. This is not the time for sad, rock-hard grocery store peaches—the fruit is the star. Your peaches should be ripe, fragrant and juicy. And don’t you dare throw away all the juice that collects in the bowl while you’re slicing them. That goes into the cobbler, too.