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–+ servings

Peach Cobbler with Snickerdoodle Crust

Serves 8 servings

Ingredients

Filling

  • 8 medium ripe peaches or 4-5 cups sliced peaches, fresh or thawed frozen
  • ¾ cup brown sugar
  • 1 tbsp strawberry or apricot preserves adds shine + concentrated fruit flavor
  • ¼ tsp balsamic vinegar
  • 1½ tbsp cornstarch
  • 1 tsp cinnamon
  • ¼ tsp cardamom
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ¼ cup unsalted butter melted
  • optional wild card: a splash of bourbon or ½ tsp orange zest

Snickerdoodle Crust

  • 1½ cups all purpose flour 235g
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp salt
  • ½ tsp cinnamon
  • ½ cup unsalted butter softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup crushed graham crackers

Cinnamon Sugar Topping

  • 2 tbsp sugar
  • 1 tsp cinnamon
  • turbinado sugar optional, for texture

Instructions

  • Preheat the oven to 350°F.
  • Peel, pit, and slice peaches into ½ - 1 inch thick slices.
  • Mix in a bowl with the remaining filling ingredients. Let sit while you make the snickerdoodle.
  • Make the cookie dough: Cream butter and sugars until fluffy. Add eggs + vanilla. Stir in dry ingredients + crushed graham crackers until a soft dough forms.
  • Assemble in skillet: Pour peaches and their juices into a buttered 10–12 inch skillet (or 9x13 baking dish). Taste the peach mixture before baking and adjust sweetness if necessary — fruit ripeness can be fickle.
  • Dot or gently press cookie dough across the top; some gaps are good. I like to do 1-2 inches apart. Sprinkle cinnamon sugar all over the top.
  • Bake 35–45 minutes, until the top is golden and the edges are bubbly. Let cool for at least 10 minutes.