When I think of summer holidays, my mind instantly thinks of peach cobbler. This classic southern dessert recipe is so simple and pairs PERFECTLY with Vanilla Bean ice cream. Made with fresh peaches and a crispy, buttery, VanillaPura Ecuadorian Vanilla topping, this cobbler recipe is quite possibly perfect!



  • 2 bags Frozen peaches, 20 ounces each
  • 1 cup Granulated sugar
  • 1 cup Brown sugar
  • 1 teaspoon VanillaPura Ecuadorian Vanilla Extract
  • 1 teaspoon Almond extract
  • ½ tablespoon Cinnamon
  • ½ teaspoon Nutmeg
  • 2 teaspoons Corn starch
  • 1 teaspoon Cream of tartar
  • ½ stick Butter, unsalted room temperature
  • 2 tablespoons Water
  • 1 teaspoon Fresh lemon juice


  • 2 cups Flour
  • 1 cup Granulated sugar
  • 1 cup Brown sugar
  • 2 tablespoons Baking powder
  • 1 tablespoon Cinnamon, reserve ½ for garnishment
  • 1 stick Butter, unsalted cold
  • ¼ cup Boiling hot water (see notes)
  • ½ teaspoon Salt
  • 3 tablespoons Granulated sugar, to dust top of cobbler


  1. Preheat oven to 375 degrees
  2. Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, VanillaPura Ecuadorian Vanilla Extract and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.
  3. Cover the dish with foil and cook mixture in the oven for 20 minutes.
  4. While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.
  5. Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.
  6. Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.
  7. Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.
  8. Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.
  9. Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.


  •  Substitute 8 fresh peaches in place of frozen peaches if desired.
  • Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.
  • Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.
  • If too much liquid remains, remove some using a turkey baster, or gently pour it out.
Thanks RazzleDazzleLife for sharing!
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