Summer Peach Cobbler with Brown Sugar Crumble

There is this moment in late June when the peaches at the farmers market finally smell like peaches are supposed to smell, sweet and almost floral, and your whole body knows it is time to make cobbler. That is when I make this.

This is not a traditional cobbler with a biscuit top. This has a crumble topping, which I actually prefer because it gets crunchier and the brown sugar gives it this almost caramel quality. The oats in there add texture that makes every bite interesting. It is more cobbler-crisp hybrid and it is my favorite summer dessert, full stop.

Fresh vs Frozen Peaches

Fresh ripe summer peaches are the dream here. Ripe means they give slightly when you press them and smell amazing. Underripe peaches bake up tart and a little hard. If your peaches are not quite there yet, let them sit on the counter for a day or two.

Frozen peaches totally work in the off-season. Thaw them and drain the excess liquid before using, otherwise your filling gets watery. Add a little extra cornstarch if needed to help thicken.

The Secret to Great Crumble Topping

Cold butter. Non-negotiable. Warm butter makes paste. Cold butter makes those gorgeous little clusters that bake up crunchy. Work quickly with your fingers or use a pastry cutter and stop when it looks like rough, lumpy crumbs with some pea-sized chunks. Those chunks are what give you those crispy golden bits on top.

• Use real brown sugar, not a substitute, for the best flavor
• The oats add crunch but can be swapped for more flour if you prefer a smoother topping
• A pinch of nutmeg in the topping makes it taste extra special

Summer Peach Cobbler with Brown Sugar Crumble

Juicy summer peaches under a buttery brown sugar crumble topping. This is the dessert that tastes like summer actually smells. Serve warm with vanilla ice cream.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 6 cups fresh peaches peeled and sliced, about 6 to 7 medium peaches
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon
• 1 cup all-purpose flour
• 1/2 cup brown sugar packed
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter cut into small cubes
• 1/4 teaspoon nutmeg optional

Method

 

1. Preheat oven to 375 degrees F. Grease a 9×13 inch baking dish.
2. Toss sliced peaches with granulated sugar, cornstarch, lemon juice, and cinnamon. Pour into the prepared baking dish and spread evenly.
3. In a medium bowl, mix together flour, brown sugar, oats, and salt. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized chunks.
4. Sprinkle the crumble topping evenly over the peaches.
5. Bake 35 to 40 minutes until the topping is golden brown and the peach filling is bubbling around the edges.
6. Let cool 10 minutes before serving. Serve warm with vanilla ice cream.

Notes

Store covered at room temperature for 1 day or refrigerate for up to 4 days. Reheat in the oven at 350 F for 10 minutes or microwave individual portions.

Warm, bubbly, with a scoop of vanilla ice cream melting into the sides. Summer perfection. Let me know how it turns out! xo, Pam