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 fresh peach cobblers resting warm out of the oven on our counters. We need it scooped into bowls and swimming with a plop of melty vanilla 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 are not monsters. Peach cobbler is in charge here.
Fun fact about this fresh 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.
THREE BASIC STEPS TO MAKE PEACH COBBLER:
1: Peaches and sugar in baking dish. Done.
2: Crumbling / pressing / generally spreading our cookie-dough-like base over the top of peaches.
Just use your fingers. NOT FANCY
3: Bake it up. And here’s how to make peach cobbler crispy: sprinkle it with a little turbinado sugar and give it a just a little time under the broiler at the end. Dreamy.
Then let it cool. Because you’re obviously going to let it cool. Obviously.
You would never dig into this while still hot like th —
Or maybe that is a lost cause.
I’ve made MANY versions of peach cobbler in my quest for greatness, and here’s why I think this one is the best peach cobbler.
- Low maintenance, as mentioned.
- Extremely juicy and jammy when using amazing fresh peaches.
- Still works with frozen peaches!
- 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.
- Goes perfectly with a big scoop of melty vanilla ice cream.