Ingredients

Peach Filling

• 2 bags frozen peaches (20 ounces each)
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but recommended)
• 1/2 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons cornstarch
• 1 teaspoon cream of tartar
• 1/2 stick unsalted butter, softened to room temperature
• 2 tablespoons water
• 1 teaspoon fresh lemon juice

Cobbler Topping

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 tablespoon cinnamon, divided (reserve 1/2 tablespoon for topping)
• 1 stick cold unsalted butter
• 1/4 cup boiling hot water (see Notes)
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar, for sprinkling over the top

Instructions

1. Preheat your oven to 375°F.
2. Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Add the frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice directly to the dish.
3. Stir everything together until the peaches are evenly coated. Cover the baking dish tightly with aluminum foil and bake for 20 minutes.
4. While the peaches bake, prepare the topping by combining the flour, granulated sugar, brown sugar, baking powder, salt, and 1/2 tablespoon of the cinnamon in a large bowl.
5. Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
6. Pour in the boiling hot water and stir gently with a spoon until the dough is just combined. The mixture should resemble a soft drop-biscuit dough.
7. Remove the peaches from the oven. Spoon portions of the dough over the peach mixture, making each mound about the size of a golf ball. Leave a small amount of space between each scoop so the topping bakes evenly.
8. The peaches should still be visible between the dough. Mix the remaining 1/2 tablespoon cinnamon with the 3 tablespoons granulated sugar, then sprinkle evenly over the topping.
9. Return the dish to the oven uncovered and bake for 30–45 minutes, or until the topping is cooked through and beautifully golden brown. Begin checking after 30 minutes and remove once the crust is nicely browned.
10. Let the cobbler cool slightly before serving, then enjoy warm.

Notes

• You can substitute 8 fresh peaches for the frozen peaches if preferred. Fresh peaches typically release more juice while baking.
• If the topping seems too dry, gradually stir in additional hot water, 1 tablespoon at a time, using no more than 1/2 cup total, until it reaches a drop-biscuit consistency.
• Oven temperatures vary, so if the topping isn't fully baked after the suggested time, continue baking for an additional 15–20 minutes.
• If there's excess liquid after baking, carefully remove some with a turkey baster or gently pour it off. The filling will naturally thicken as the cobbler rests.
• The accompanying recipe video is intended only as a brief overview of the process and does not include every step.