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“One day my mother suggested adding raspberries to my peach cobbler. I have been making it this way ever since.”
1hr 40mins

Ingredients Nutrition


  1. Note: Don’t thaw your fruit before you make this – leave them frozen.
  2. Spray 13 x 9 cake pan with Pam or other nonstick cooking spray.
  3. Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
  4. In another smaller bowl combine white sugar, salt, flour, and cinnamon. Mix them together with a fork until they’re evenly combined.
  5. Pour the dry mixture over the peaches and toss them. (This works best if you use your hands).
  6. Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared.
  7. Sprinkle any dry mix left in the bowl on top of the peaches.
  8. Melt the butter. Drizzle it over the peaches. Then cover the pan tightly with foil.
  9. Bake the peaches at 350 degrees for 40 minutes. Take it out of the oven, but DON’T TURN OFF THE OVEN.
  10. Combine the flour, sugar, baking powder, cinnamon and salt in the small bowl you used earlier.
  11. Cut in the softened butter with a couple of forks until the mixture looks like coarse oatmeal.
  12. Add the beaten eggs and mix them in with a fork. The result will resemble library paste.
  13. Remove the foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well – the batter will spread out and fill in as it bakes.).
  14. Bake at 350 degrees, uncovered, for an additional 25-30 minutes.
  15. Can be served hot, warm, room temperature, or chilled.

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