Cinnamon Brown Sugar Peach Cobbler

Ingredients

Peach Filling

Ingredients

3 large ripe peaches (or about 3½ cups sliced)

2 tbsp light brown sugar

1 tbsp granulated sugar

1 tsp cinnamon

¼ tsp nutmeg (optional, but delicious)

1 tsp vanilla extract

1 tsp lemon juice

1 tsp cornstarch

Pinch of salt

Crumb Topping

Ingredients

¾ cup all-purpose flour

⅓ cup light brown sugar, packed

2 tbsp granulated sugar

1 tsp cinnamon

¼ tsp salt

6 tbsp cold unsalted butter, cut into cubes

¼ cup old-fashioned oats (optional, but they make the crumble extra crunchy)

¼ tsp vanilla extract (mix into the butter if you’d like)

Directions

Instructions

1. Prep the peaches

Preheat your oven to 375°F (190°C).

If you prefer peeled peaches, blanch them for 30 seconds in boiling water, then transfer to ice water. The skins will slide right off.

Slice peaches into wedges.

Mix together:

peaches

brown sugar

white sugar

cinnamon

nutmeg

vanilla

lemon juice

cornstarch

pinch of salt

Let sit about 10 minutes while you make the topping.

2. Make the crumble

In a bowl combine:

flour

brown sugar

white sugar

cinnamon

salt

oats (if using)

Add the cold butter.

Use your fingertips or a pastry cutter until you have lots of different-sized crumbs—some sandy and some marble-sized. Those larger buttery pieces become the best crunchy bits.

3. Assemble

Pour the peaches into a buttered 8x8-inch baking dish (or four ramekins).

Sprinkle every bit of the crumble over the top. Don’t press it down.

4. Bake

Bake for 35–45 minutes, until:

peaches are bubbling around the edges

topping is deeply golden brown

the house smells incredible

If the topping browns too quickly, loosely cover with foil during the last 10 minutes.

5. Rest

Let cool for 15–20 minutes.

The juices will thicken as it sits.