Published: · Modified: by Rebecca Blackwell · This post may contain affiliate links · 40 Comments
If I had to choose only one dessert to eat for the rest of my life, it might be this.I’m not even joking here people.
Juicy peaches cooked in brown sugar until they are saucy and bursting with flavor under their buttery, chewy sugar cookie topping. This is, without a doubt, my FAVORITE thing to do with all those gorgeous summer peaches.
Even better, this cobbler is just as delicious made with frozen peaches as it is with fresh peaches which means you can make it all year long. Which I do. Make it once and you will too.
Jump to:
- This Gooey Brown Sugar Cobbler Topping is the Stuff Dreams are Made of
- What is cobbler?
- Ingredients needed to prepare this recipe
- How to make peach cobbler
- How to bake cobbler in a cast iron skillet
- How to bake cobbler in a baking dish
- How to store peach cobbler
- Recipe FAQs
- More Delicious Peach Recipes:
- 📖 Recipe
- 💬 Comments
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"I am absolutely obsessed with this easy peach cobbler recipe! The combination of juicy peaches cooked in brown sugar and the chewy sugar cookie topping is simply divine. This is a must-try!" - Janice
This Gooey Brown Sugar Cobbler Topping is the Stuff Dreams are Made of
If I'm going to be honest with you, cobbler is one of those things that frequently disappoints me because it often sounds better than it tastes. Here's why...
Fruit Cobbler is often nothing more than fruit and sugar cooked under biscuit dough. If that's your jam, there's no judgment coming from this dessert lover. We've got a strictly enforced equal opportunity dessert policy around here.😁
But if you're a biscuit topped cobbler lover, I need to warn you that THIS is not that kind of cobbler. This peach cobbleris covered with a soft, chewy, buttery brown sugar topping that's kind of like a super soft sugar cookie. And I love it so much.
SO. MUCH.
I love it SO MUCHthat I'm actually having a difficult time not making it again, even though I've already made it twice in the last 7 days. The juicy peach filling bakes up into this rich, jammy, saucy concoction that's not overly sweet and isbursting with peach flavor.
It's the kind of bowl and spoon dessert that you want to eat while still warm from the oven with a big scoop of vanilla ice cream.
It's also the kind of dessert you want to eat the next morning for breakfast if there's any left over from the night before, a happy situation that will start your day in the best possible way.
What is cobbler?
After creating this recipe, I got online and did a little research about what a cobbler actually is because I wasn't 100% certain that this recipe would qualify. Delicious, it is. But, is it a cobbler?Happily, yes.
Cobblers get their name because the topping is dropped over the fruit filling in such a way that it resembles a cobblestone road. Love it.
Usually the topping is biscuit dough. BUT, it can also be cake batter or cookie dough. (Apparently, some cobblers are even more like a deep dish pie, with a top and bottom crust. I had no idea.)
The cobbler topping you see here is the cookie dough variety. It comes together in about 5 minutes, and tastes like a soft, buttery sugar cookie with slightly crispy, chewy edges. Eaten while still warm from the oven is the very definition of comfort food.
It's like a hug you can eat.
Ingredients needed to prepare this recipe
- Peaches! You can use fresh or frozen peaches in this cobbler recipe. The only requirement is that they are ripe, juicy, and flavorful. Plus, lemon juice contains some extra natural pectin, which will help create a gorgeous, glossy, thick sauce. If you have some summer peaches you want to preserve, here's how to freeze fresh peaches.
- One large lemon. The peach cobbler filling includes both lemon juice and lemon zest. The lemon juice keeps the peaches from browning and the zest gives the filling a bright flavor and intensifies the flavor of the peaches.
- Brown sugar and granulated sugar. This recipe calls for brown sugar in the peach cobbler filling and both brown sugar and granulated sugar in the topping.
- Almond extract AND vanilla extract. A touch of almond extract in the cobbler filling is a delicious compliment to flavor of the peaches. But, feel free to use vanilla if you prefer.
- Cornstarch. A bit of cornstarch helps thicken the peach cobbler filling. You can also swap out the cornstarch for potato starch.
- The usual baking suspects: All-purpose flour, baking powder, salt
- Butter! This is a gooey, chewy butter forward kind of cobbler topping, which is exactly how we like it. 😋
How to make peach cobbler
Making peach cobbler is a super easy 2-step process:
- Toss the peach cobbler filling ingredients together in a bowl, spread them out into a cast iron skillet or baking dish and bake for 15 minutes while you mix up the cobbler topping.
- Mix all the cobbler topping ingredients in a bowl then sprinkle the dough over the filling, squeezing it together with your fingers as you do to create some chunks. Continue baking until the filling is bubbling and the topping is golden brown.
Tips for making a cobbler that's saucy, not runny:
A lot of cobbler recipes call for the baker to simply toss some fruit in a pan with a bit of sugar and be done with it. But if your peaches are ripe and juicy, it's important to add a bit of cornstarch and lemon juice to help transform all that delicious juice into a thick, rich, sauce.
Also, baking the peach filling for 15 minutes before covering it with the brown sugar cookie topping will encourage any excess water to evaporate in the oven and help concentrate the flavor of the peaches.
How to bake cobbler in a cast iron skillet
I prefer to bake peach cobbler in a cast iron skillet because of how well cast iron conducts heat. As cobbler bakes, cast iron provides even, steady heat, so the whole thing, from edge to edge, bakes nice and even.
The other great thing about using cast iron to bake cobbler is that it will help keep the cobbler warm for a long time after you pull it from the oven. Since peach cobbler is SO GOOD warm, this can be a huge bonus if you're baking it an hour (or more) before you want to eat it.
The most important thing to know about baking cobbler in a cast iron skillet, is that it must bewell seasoned.
If the pan is not well-seasoned, the acid in the peaches and lemon juice can react with the cast iron, giving the cobbler a slight metallic taste. But, well-seasoned pans can handle acidic foods with impunity.
How do you season a cast iron pan?
If you don't have a cast iron pan, but wish to purchase one, I recommend selecting a pre-seasoned pan.
Even if you're starting with a brand new pre-seasoned cast iron pan, I recommend going through the seasoning process just as a bit of added insurance that your pan is well seasoned.
Seasoning a cast iron pan is easy and only takes a few minutes of hands-on time. Here's what you do:
- Preheat the oven to 375 degrees F (190 degrees C).
- Scrub the skillet in hot soapy water and then dry it thoroughly.
- Rub the inside of the skillet with a thin layer of melted shortening or vegetable oil.
- Place the skillet upside down on the middle rack of the preheated oven. (You might want to set a baking sheet or piece of foil on the lower rack to catch drips.)
- Let the skillet bake for an hour then turn the oven off. Leave the skillet in the oven with the door shut until completely cool.
How to bake cobbler in a baking dish
If you don't have a cast iron pan, or simply don't want to use the one you have, you can bake this cobbler in a 9x13 rectangle baking dish or a seasoned carbon steel pan.
If using a baking dish, metal, glass or ceramic pans all work equally well. The only exception is aluminum pans. Aluminum pans can react with the acid in the peach filling, giving the cobbler a metallic flavor.
Another fantastic option for baking cobbler is to use a Carbon Steel Pan. Carbon steel pans are much lighter weight than cast iron and, when well seasoned, have a non-stick surface that is super durable.
Like cast iron, it's important to season your carbon steel pan. If purchasing one, choose one that's already pre-seasoned. Then, follow the steps above for seasoning a cast iron pan to season your carbon steel skillet.
How to store peach cobbler
Peach cobbler will be perfectly fine stored at room temperature for up to 12 hours. After that, it should be refrigerated.
If you've baked your cobbler in a cast iron or carbon steel pan, I recommend moving leftovers to a different container. The acid in the filling can start to react with the pan after it sits for a day or two, which can create a slight metallic taste. This is also true of metal baking dishes.
If you've baked your cobbler in a glass or ceramic baking dish, there is no need to move leftovers to a separate container.
Leftover peach cobbler will keep well in the refrigerator for 2 or 3 days. If you want to reheat it, you can do so in the microwave or in an oven that's been heated to 350 degrees.
Recipe FAQs
Can I use another kind of fruit besides peaches for this cobbler?
Yes! You can use any kind of fruit you like in place of the peaches. I have published slightly modified versions of this same cobbler recipe, using apples and berries. You'll find those recipes here:
Berry Cobbler {with fresh or frozen berries}
Apple Cobbler
Do you have to peel the peaches for the filling?
I prefer to use peeled peaches for this cobbler, but you certainly don't have to! Peeled peaches create a filling that's super smooth and silky. But, if you don't have the time or interest in peeling your peaches, don't let that stop you from making this cobbler!
Is it better to use fresh or frozen peaches?
I mostly make this cobbler during peach season, with fresh peaches that are at their peak. But, I've also made it with frozen peaches in the dead of winter and no one was mad about it.
The only real difference between using fresh and frozen peaches is that the filling is a bit less saucy using frozen. Frozen peaches are on the firmer side and a bit less juicy. But, honestly, it's hard to tell the difference in the baked cobbler.
If you're using frozen peaches, you don't even need to thaw them. Just toss them with the rest of the filling ingredients and dump them into the pan. Spread the cobbler topping over them and bake as directed. It might take a bit longer to bake your cobbler if you're using frozen peaches, so just be patient if it's not quite finished baking after 45-55 minutes.
Can I make this cobbler with canned peaches?
Yes, you can! I prefer to use fresh or frozen peaches because I think their flavor is better. But, you can also you canned peaches if that's what you have access to.
When using canned peaches, increase the amount of cornstarch to 4 tablespoons because there's usually more liquid in frozen or canned peaches. Other than that, no other adjustments to the recipe are necessary
"This peach cobbler was so spectacular! It’s the perfect level of sweetness and that topping is SO delicious! Can’t wait to make this again." - Gen
More Delicious Peach Recipes:
- Fresh Peach Pie Recipe
- Peach Preserves Recipe {No Pectin}
- Peach Cobbler Muffins with Peach Sauce
- Almond Thumbprint Cookies
+ Subscribe to my newsletter for new and exclusive recipes in your in-box every month! As a full time traveler, living, working, cooking, and baking from a 5th wheel RV, it's also where I share our experiences of life on the road.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it @ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Peach Cobbler with Chewy Cookie Topping
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This is the BEST peach cobbler. Fresh or frozen peaches cooked under a buttery, chewy brown sugar crust until they are saucy and delicious.
If you like this recipe, you'll also like my other two favorite cobbler recipes: Berry Cobbler and Apple Cobbler.
Ingredients
For the Peach Cobbler Filling:
- The juice and zest from one large lemon; about 2 teaspoon zest and 2 tablespoon juice
- 4 – 4 ½ lbs (about 10 cups sliced) fresh, ripe peaches (*You can also use frozen peaches; see note below)
- ¼ cup plus 1 tablespoon (66g) packed dark brown sugar
- ½ teaspoon almond extract
- ½ teaspoon salt
- 3 tablespoon (21g) cornstarch
For the topping:
- 1 ¼ cup (150g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon kosher salt (½ teaspoon table salt)
- 10 tablespoon (5oz) unsalted butter, melted and cooled to room temperature
- ½ cup plus 2 tablespoon (132g) packed dark brown sugar
- ¼ cup plus 1 tablespoon (62g) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
Make the Peach Cobbler Filling:
- Preheat the oven to 350 degrees F (176 degrees C). Coat a well seasoned 12-inch cast iron skillet with a generous layer of butter. You can also use a 9×13 rectangle baking dish or a seasoned carbon steel pan.
- Put the lemon juice and zest into a large bowl.
- Peel the peaches, remove the pit, and cut into ¼-inch slices. Add the peaches to the bowl with the lemon juice as you slice them, tossing them gently from time to time in the juice to coat. The lemon juice will help keep them from browning.
- Add the rest of the filling ingredients to the bowl with the peaches and toss gently to mix. Pour the filing into the skillet, smoothing it out into an even layer, and bake for 15 minutes. While it bakes, prepare the topping.
Make the Brown Sugar Cobbler Topping:
- Add the flour, baking powder, and salt to a bowl and stir to mix. Add the rest of the ingredients and stir with a spoon or rubber spatula, or your fingers, just until all the dry ingredients are moistened and the mixture comes together into a soft dough. Do not over mix.
- Remove the pan with the peach filling from the oven. Use your fingers to crumble the topping over the peach filling into an even layer. Put the pan back in the oven and bake for an additional 45-55 minutes, until the peach filling is bubbling up all around the edges of the pan and the topping is golden brown and set.
- Remove from the oven and let cool for about 15 minutes before scooping into bowls and serving. Serve with vanilla ice cream if desired.
Notes
How to make cobbler with frozen peaches:
If you're using frozen peaches, you'll want 10 cups; between 45 and 50 ounces.
There is no need to thaw frozen peaches before making the filling. Just toss them with the rest of the filling ingredients and dump them into the pan. Spread the cobbler topping over them and bake as directed.
It might take a bit longer to bake your cobbler if you're using frozen peaches, so just be patient if it's not quite finished baking after 45-55 minutes.
When baking with a cast iron skillet, it’s important that it’s well seasoned.
If the pan is not well-seasoned, the acid in the peaches and lemon juice can react with the cast iron, giving the cobbler a slight metallic taste. But, well-seasoned pans can handle acidic foods with impunity.
I prefer to bake Peach Cobbler in a cast iron skillet because of how well cast iron conducts heat. But you can also use a 9x13 baking dish.
If you like this recipe, you'll also like these Peach Cobbler Muffins.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 868Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 616mgCarbohydrates: 168gFiber: 22gSugar: 127gProtein: 15g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
More Fruit Cobbler Recipes
- Berry Cobbler with Sugar Cookie Topping {Fresh or Frozen Berries}
- Apple Cobbler with a Chewy Cookie Topping
Reader Interactions
Comments
Carolyn says
l'm recovering from pneumonia & once l'm up to it this is what l plan on making. We always keep several bags of peaches in the freezer 😉
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Rebecca Blackwell says
I'm so sorry you've been sick Carolyn! Pneumonia is no fun at all. 🙁 I hope you feel better soon and hope this peach cobbler aids in your recovery. Please let me know if you have any questions about the recipe and I'd love to hear what you think of it after you're able to make it.
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Michelle says
I've now made all three of your cobbler recipes and can't say enough good things about all of them. Everyone loved them! Thank you for showing us how to make people happy!
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Rebecca Blackwell says
I am so happy to know that you like these recipes Michelle! Your comment just made my whole day. 🙂 Thank you for taking the time to write to me and thank you for participating in the Bake Club!
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Janice says
I am absolutely obsessed with this easy peach cobbler recipe! The combination of juicy peaches cooked in brown sugar and the chewy sugar cookie topping is simply divine. This is a must-try!
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Claire says
My sister has three peach trees in her garden! So during peach season I am always looking for ways to use them up. I also always have peach halves in my freezer!
So this recipe was perfect. The kids loved it and I cannot believe how tasty it was for how easy it was!
THANK YOUReply
Erin says
I think I agree with you! I think I'd pick this dessert, too. We LOVED the cookie topping! Best ever. Thanks so much!
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Gen says
This peach cobbler was so spectacular! It’s the perfect level of sweetness and that topping is SO delicious! Can’t wait to make this again.
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Meghan says
Hi! I love the topping! I’ve made your apple cobbler and it’s to die for! We are going camping and I was wondering if you could prepare this ahead of time to cook at the campsite? I was thinking I could bake the filling and then put the topping on and finish baking when ready?
Thank you for the help
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Rebecca Blackwell says
Hi Meghan! I think that's a great idea! Bake the filling for 15 or 20 minutes, let it cool then pop it in the refrigerator until you're packing up to go. Mix up the filling and dump it in a container or zip top bag and then just spread it over the filling at the campsite and bake. This is exactly the kind of thing I'd want to eat while sitting around a campfire. 🙂 I'm so glad to hear you like the topping! It's my favorite part!
Please let me know if you have any other questions! Happy camping! xo
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Raymond says
I believe the listing of the brown sugar amounts is incorrect. You've listed the 1/2 cup as 132 grams, but the 1/4 cup as 226 grams. How can the smaller measurement weigh more? Thank you!
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Rebecca Blackwell says
Thanks for catching that typo Raymond! This has been corrected. 🙂
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Patti Penrod says
Could you make it ahead of time and freeze it, and then cook it afterwards??? It sounds amazing!!!
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Rebecca Blackwell says
Hi Patti! My biggest concern with freezing the fully assembled cobbler is that cornstarch doesn't freeze well. Sauces and fillings made with cornstarch tend to turn spongy and goopy when frozen. So, here are a couple of other ideas...
Instead of thickening the fruit filling with cornstarch, you could use gelatin. Or, you could use a bit of cornstarch and a bit of gelatin. I use both cornstarch and gelatin in pastry cream because the gelatin makes it so that the pastry cream can be frozen. I think the same technique would work well here.
The other option is to freeze the fruit filling and topping separately. Mix up all the fruit filling ingredients except the cornstarch. Add the fruit to a zip top bag or other airtight container and pop it in the freezer. Mix up the topping, add it to its own freezer bag or container, and freeze it too. Allow the fruit to thaw in the refrigerator for a few hours, then toss it with the cornstarch and bake for 15 minutes. Add the topping to the fruit filling straight from the freezer, and continue baking as directed.
I hope that helps! Please let me know if you have any other questions! And, if you try either of these options, I'd love to hear how it works out for you! xo
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Amber says
Do you think this topping would work for a cherry cobbler?
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Rebecca Blackwell says
Yes! I think it would be absolutely delicious over cherry cobbler. Or, any kind of cobbler. Please let me know if you have any other questions! And, if you try it, will you let me know what you think? xo
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Elsa says
Such an easy recipe, but packs so much flavour. I’ve made it several times, and just love it so much! Fresh and vibrant peach filling, with that delicious cookie topping. Thanks for sharing, Rebecca 😊
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Rebecca Blackwell says
I'm so happy to hear that you like this recipe Elsa! It's seriously one of my all-time favorite desserts. 🙂 Thank you so much for taking the time to leave a comment for me! I truly appreciate it! xo
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Courtney says
Can you use canned peaches? I know fresh would be better but I don’t think it’s season for them right now
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Rebecca Blackwell says
Hi Courtney! I think you could use canned or frozen peaches, but you might want to increase the amount of cornstarch to 4 tablespoons because there's usually more liquid in frozen or canned peaches. Other than that, I don't see why it wouldn't work. If you try it, will you let me know how it comes out? xo
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Courtney Tucker Poston says
Hi!! I made it yesterday for my mom and mother in law and it was DELISH! The bit of extra cornstarch would have probably made it thicken up a little more but nevertheless, it was amazing. The topping was the best. I don’t like the doughy normal cobbler crust and this was perfection! My mother in law raved on and on about it! Thank you so much!
Also, I found you on Instagram and saw your most recent post. I’m so very sorry about your loss. I saw it Saturday evening and it was heartbreaking; and yesterday being Mother’s Day. I’m so sorry. I’m praying for you and your family.
Thank you again for this amazing recipe. I can’t wait to make it again! It’s of course already all gone! 🙂
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Rebecca Blackwell says
I'm so happy to hear that this recipe worked out well for you Courtney! Thank you so much for taking the time to let me know. And thank you for your kind words. I appreciate them more than I can express. xo
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Debby says
Courtney, I am wanting to make this and you’re right peaches are not quite in season..my question is did you use the syrup off the canned peaches?
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Amanda says
I love peach cobbler and the addition of a brown sugar cookie top is, in a word, genius. This is probably the best thing to happen to peaches in a while
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Eden says
Oh my GOSH! This was SO good!! Buttery, moist, not dry at all, it was the perfect topping for the peaches I just picked! Thank you!
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Rebecca Blackwell says
I am so happy to hear that you liked this cobbler, Eden! It's seriously one of my new favorite desserts. I swear, if I let myself, I could eat the entire pan. 🙂 I really appreciate your taking the time to leave a comment for me! xoxo
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Anne Lawton says
This is the perfect cobbler recipe! Full of crumbles (the best part) and peaches.
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Tammy says
Goodness this is gorgeous! I love cobblers and fruit crumbles...I've been craving one for a while. I will have to try this with apples 😀
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Rebecca Blackwell says
I actually have a similar recipe using apples! Here you go: https://ofbatteranddough.com/apple-cobbler/
If you make it soon, let me know how what you think! Thanks so much for taking the time to leave a comment for me! xo
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shobee says
This is a recipe that I will make over and over again. The topping is incredible. Seriously one of the best things I've ever made!
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Veena Azmanov says
This is truly mouth melting and delicious. Best peach cobbler I've ever eaten!
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Rebecca Blackwell says
Thank you Veena! xo
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Analida Braeger says
When I make this type of dish I want the sweet, buttery, crunchy topping too! I believe many of these type dishes go back to colonials time with the fireplace pot that swings in and out. That would be interesting! Thanks for sharing a great recipe!
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Rebecca Blackwell says
Haha! Sooooo happy I don't have to cook over an open flame. 🙂 Thanks so much for taking the time to leave a comment for me! xo
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Heather Perine says
Oh my word. I think this is now one of my all time favorite desserts. I just can't get enough. I love your version with a brown sugar cookie topping! So good!
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Rebecca Blackwell says
Can't wait to hear what you think of this cobbler Heather! Thanks so much for taking the time to leave a comment for me! xo
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Michelle says
This peach cobbler is amazing! I agree with you about cobbler recipes in general. I'm not a huge fan of the biscuit dough types either. This cookie-like topping is so much better. Great flavors in this recipe. Delicious!
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Rebecca Blackwell says
Thanks so much Michelle! xo
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Ellen says
looks fabulous! Now, take a step further--BROWN the butter then use it. 🙂 🙂
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Rebecca Blackwell says
Let me know how that comes out Ellen! Sounds DELISH! xo
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