Peach Cobbler With Sugar Cookie Crust

Recipe by Roxygirl in Colorado

While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.

Top Review by LonghornMama

Very yummy! Followed the recipe as stated. Topping was like a giant soft cookie. Used the full amount of cinnamon on top. As Roxygirl pointed out, it does make a brown crust, so be sure not to underbake. Only change I'd make would be to omit the nutmeg as it's not one of my favorites. Enjoyed it! Thanks for sharing the recipe!

Ingredients Nutrition


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
  3. Toss to coat evenly, and pour into a 2 quart baking dish.
  4. Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
  5. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
  6. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
  7. Stir in water until just combined.
  8. Remove peaches from oven, and drop spoonfuls of topping over them.
  9. Sprinkle entire cobbler with the sugar and cinnamon mixture.
  10. I sprinkled only a little bit, since it was turning the top too brown for my taste.
  11. Bake until topping is golden, about 30 minutes.

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