Easy Peach Cobbler with Hot Sugar Crust Recipe

Every summer, I find myself making this Peach Cobbler with Hot Sugar Crust over and over again.

There’s something about that crackling sugar top that just makes my heart happy—I honestly can’t get enough of it myself!

Why This Peach Cobbler with Hot Sugar Crust Is a Family Favorite

This isn’t your ordinary cobbler—the hot sugar crust technique creates something truly special.

I love how the sugar melts and bubbles to form a crispy, golden top that contrasts beautifully with the tender peaches underneath.

It’s simple enough for weeknight desserts yet impressive enough for your dinner parties.

If you’re anything like me and love this kind of comforting dish, you’ll definitely want to try my Peaches and Cream Recipe and Easy Bread Cinnamon Rolls Recipe next!

Ingredients You This Cobbler with Hot Sugar Crust

For the Fruit Base:

• 10 large, ripe peaches (about 4½ pounds), pitted and cut into 1-inch chunks Don’t peel them—the skins add wonderful texture and color
• 1 large fresh lemon You’ll need both zest and juice for bright flavor

For the Cobbler Topping:

• ½ cup unsalted butter, room temperature Make sure it’s soft for easy mixing
• 2 cups granulated sugar, divided
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup whole milk Don’t substitute with lower-fat milk—you need the richness
• ½ cup hot water This creates the magic sugar crust
• Heavy cream for serving

How to Make Peach Cobbler with Hot Sugar Crust

Step 1: Prepare Your Oven and Pan Preheat your oven to 350°F and position the rack in the center. Line a large rimmed baking sheet with foil—trust me, this catches any bubbling juices.

Step 2: Prepare the Peaches Arrange your peach chunks in a 9×13-inch baking dish. Using a microplane or fine grater, zest about 2 teaspoons of lemon zest directly over the fruit. Cut the lemon in half and squeeze roughly ¼ cup of fresh juice over the peaches.

Step 3: Make the Cobbler Batter In your stand mixer with the paddle attachment, cream the softened butter with 1½ cups of sugar on medium speed for about 1 minute—it should look creamy but still slightly sandy. Add the flour, baking powder, and salt, beating until the mixture becomes evenly crumbly, about 30 seconds.

Step 4: Finish the Batter With your mixer on low speed, slowly pour in the milk. Increase to medium speed and beat until the batter becomes light and fluffy, about 2 minutes. This step is crucial for a tender topping.

Step 5: Assemble the Cobbler Drop the batter in 6 large spoonfuls over your prepared peaches. Using an offset spatula, carefully spread the batter evenly—aim for no more than ½ inch thick anywhere.

Step 6: Create the Hot Sugar Crust Sprinkle the remaining ½ cup sugar evenly over the batter. Here’s where the magic happens: drizzle the hot water over the sugar, which will start melting it immediately.

Step 7: Bake to Perfection Place your cobbler on the foil-lined baking sheet and bake for 70-80 minutes, until the top is gorgeously golden brown and cracked. Test with a toothpick in several spots—it should come out clean or with just a few moist crumbs.

Step 8: Cool and Serve Allow the cobbler to cool for about 30 minutes to set up properly. Serve warm in generous bowls with a drizzle of heavy cream.

How I Make My Peach Cobbler with Hot Sugar Crust Just Right

Choose peaches that yield slightly to gentle pressure—they should smell fragrant at the stem end. I always taste my peaches first; if they’re particularly sweet, I reduce the sugar by a couple tablespoons.

The hot water technique is what makes this cobbler special, so don’t skip it.

Make sure your batter isn’t too thick when spreading—thin, even coverage gives you the best crust-to-fruit ratio.

Can I use frozen peaches instead of fresh?

You can, but thaw and drain them thoroughly first. I recommend adding an extra tablespoon of flour to the fruit mixture since frozen peaches release more liquid.

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Why is my cobbler topping soggy?

This usually happens when the fruit releases too much juice. Make sure your peaches aren’t overripe, and always use the foil-lined baking sheet to catch overflow.

What’s the secret to the crispy sugar crust?

The hot water melts the sugar initially, then as it bakes, it caramelizes and hardens into that incredible crunchy top. Don’t use cold water—it won’t work the same way.

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How to Turn This Cobbler Into a Show-Stopping Dessert

I love serving this peach cobbler with hot sugar crust as the grand finale to summer barbecues or family dinners.

A scoop of vanilla ice cream alongside the heavy cream makes it absolutely divine.

For breakfast the next morning (if there’s any left!), I enjoy it with a dollop of Greek yogurt and a cup of strong coffee.