I’ve literally never made a cobbler or a fruit crisp before. I know. It’s ridiculous. I was listening to a podcast one day while washing dishes by Sally Clarkson and she mentioned a cherry crisp she’d made. I truthfully don’t remember which episode it was, nor the recipe she shared… but I’d had the craving for a cinnamon-y, PEACH, crisp with buttery brown sugar and had to try and find one. I didn’t find a recipe that spoke to my pregnancy craving so I just used what I had on hand and made one after grabbing a bag of end-of-Summer organic peaches.
First, gather ingredients.
- 8×8 baking pan
- 3-5 large peaches (or other fruit, if you prefer!)
- 8 Tbsp cold, salted butter
- 1-2 Tbsp softened butter
- 3/4 cup brown sugar
- 1/2 cup flour
- 2 tsp cinnamon
- Pinch of sea salt
- 1 cup rolled oats
HERE’S HOW I MADE IT:
- Gently wash your peaches. Then slice. I did thin, but you can do thicker if you prefer!
- Preheat your oven to 350 degrees F.
- Lather your baking dish with the softened butter. Then sprinkle a bit of your measured out brown sugar over the butter.
- Lay your sliced peaches in the pan.
- In a medium bowl, combine the cold butter, flour, brown sugar, 1 tsp cinnamon, pinch of salt, with a dough blender / pastry cutter (this helps mix the cold butter well — note that softened butter will not give the crumbly texture, but instead will make more of a paste). Mix until you have a crumbly consistency. Stir in the oats.
- Pour mixture over peaches. Add remaining cinnamon over top, and maybe a few extra oats for good measure.
- Place pan into oven for 25-30 minutes (depends on your oven!) and just watch for the bubbling sugar, and slightly browned oats.
- Add a dollop of vanilla bean whip or ice cream… and ENJOY!
Here’s my pan/baking set I use daily.
