Ingredients
Peach Filling:
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40 oz frozen peaches (2 bags)
Cobbler Topping:
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2 cups all-purpose flour
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1/2 cup granulated sugar
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1/2 cup brown sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 tablespoon cinnamon (reserve 1/2 for topping)
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1 stick unsalted butter (cold)
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1/4 cup boiling hot water
Topping:
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3 tablespoons granulated sugar
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1/2 tablespoon cinnamon
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1 cup granulated sugar
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1 cup brown sugar
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1 teaspoon vanilla extract (alcohol-free)
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1/2 teaspoon almond extract (optional)
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1/2 tablespoon cinnamon
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1/2 teaspoon nutmeg
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2 teaspoons cornstarch
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1 teaspoon cream of tartar
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1/2 stick unsalted butter (room temperature)
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2 tablespoons water
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1 teaspoon fresh lemon juice
Instructions
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Preheat oven to 375°F (190°C).
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Spray a 9×13-inch baking dish with non-stick spray.
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In the dish, combine frozen peaches, both sugars, vanilla extract, almond extract (optional), cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice.
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Mix thoroughly to coat peaches evenly. Cover the dish with foil and bake for 20 minutes.
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While baking, prepare topping: In a bowl, combine flour, both sugars, baking powder, salt, and 1/2 tablespoon cinnamon.
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Cut in cold butter using a pastry cutter or fingers until crumbly.
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Add boiling water and mix until a drop biscuit-like dough forms.
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Remove peaches from oven. Drop spoonfuls of dough (golf ball-sized) over the peach mixture, leaving space between each.
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Mix topping sugar and remaining cinnamon. Sprinkle over dough.
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Bake uncovered for 30–45 minutes or until the crust is golden brown and cooked through.
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Let cool slightly before serving.
Notes
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For fresh peaches, peel and slice before use.
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Almond extract adds depth but is optional.
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Ensure dough droplets have space to bake evenly.
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Best served warm.
- Prep Time: 20 minutes
- Cook Time: 30–45 minutes