Peach Cobbler Crisp

Peach Cobbler Crisp

Is there anything better than a warm peach cobbler served up with vanilla ice cream?  I live for fall peaches.

This Peach Cobbler Crisp is an old favorite.  And it’s so easy to make.  I love that the crust just kind of creates itself after melting the butter in the pan and adding on everything else.


Peach Cobbler Crisp

Yield: about 12 servings

Peach Cobbler Crisp


    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 5-6 cups sliced fresh peaches
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold


    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, and salt; mix well.
  5. Add the peaches and butter to the pan and heat over medium low until the sugar and butter melt and the peaches are heated through.
  6. Spread the peach filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the peaches.
  11. Bake for about 30 minutes, or until the edges are lightly browned.


If you want a thinner dessert this cobbler can be baked in a 9x13 dish.


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