Colorado Peach Cobbler

8 Servings
50 min

I love August in Colorado because peach season is now in full swing! Did you know that Palisade, Colorado grows some of the best peaches in the country? Because of the warm temperatures and mild winters there, growing conditions are ideal for juicy and sweet peaches! To celebrate peach season in Colorado, I whipped up this Colorado Peach Cobbler and topped it with a generous helping of vanilla bean ice cream! The cobbler topping is super simple to make and full of yummy cinnamon and brown sugar. The peaches caramelize in brown sugar as well, which makes this cobbler so cozy and delicious! The perfect recipe for the end of summer!

Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the Colorado Peach Cobbler
  • 4 tbsp salted butter
  • 5 ripe, Colorado Freestone Peaches (or other peach variety)
  • 1 cup packed light brown sugar
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1 cup all-purpose flour
  • ¼ cup chopped pecans (optional; you can omit or substitute with oats)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 stick salted butter, melted
  • ½ cup whole milk
  • cinnamon sugar for dusting
For the Colorado Peach Cobbler
Preheat oven to 400°F. Rinse and slice your peaches. You can remove the skin if you prefer.
Add 4 tbsp. of butter to a 12-inch oven safe skillet and melt over medium heat. Stir consistently until the butter is brown and toasted, about 3-4 minutes. Remove from the heat and add in sliced peaches, ½ cup of brown sugar and vanilla bean paste (or extract). Toss to combine.
Transfer skillet to the oven and bake for 10-15 minutes. Reduce oven heat to 375°F.
In a large bowl, combine flour, pecans, baking powder, cinnamon, and remaining ½ cup of brown sugar. Add the melted butter and milk and mix until just combined. Do not overmix. Remove the peaches from the oven and drop scoops of batter onto the peaches in the skillet. Dust with cinnamon sugar.
Bake in the oven for 25-30 minutes, or until golden brown on top. Let cool for 5 minutes and serve with homemade vanilla bean ice cream on top!
  • Store leftover cobbler in a container in the refrigerator for up to 3 days.
Amy Manes
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