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Cin-ful Peach Cobbler

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  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 1 hr 15 min
  • Yield: 10 servings
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1 stick unsalted butter, room temperature, cut into 8 pieces

Vanilla ice cream or whipped cream, for serving

For the peach filling: 

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon salt

10 cups frozen peaches, thawed, about 3 pounds prepared

1 teaspoon cornstarch, dissolved in 1 tablespoon water

1 lemon, juiced

1 teaspoon butter

For the crumb topping:

3/4 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

3/4 cup oats

1/4 cup slivered almonds

1/2 cup dried cranberries

1/2 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon salt


Special equipment:
12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware dish
  1. Preheat oven to 450 degrees F. To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Butter a 12 by 8-inch oval dish and add peach mixture. To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and combine with hands until crumbly. Top peaches with half of the crumb topping. Place in oven and immediately reduce oven temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving. Serve with vanilla ice cream or fresh whipped cream.