The Best Peach Cobbler

by Thea Miller

Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top. From

Peach Filling
5–6 large fresh yellow peaches, sliced
1/4 cup sugar
Cobbler Topping
1/2 cup salted 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 vanilla ice cream for serving


Preheat the oven to 350 degrees. Smear the bottom of a 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 30 minutes. At this point, it should be juicy and bubbly around the sides.
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.
To get a thick saucy peach base, let it stand for 20-30 minutes before serving it with some vanilla ice cream. But good luck with that.