Mom Linda’s Peach Crisp & Cobbler Showdown
The summer dessert face-off you didn’t know you needed: golden oat-topped peach crisp vs. cozy biscuit-crowned peach cobbler. They’re both easy, nostalgic, and made for a scoop of vanilla ice cream.
Ingredients
- 12 cups sliced peaches divided for crisp and cobbler
- 1 cup granulated sugar divided
- 2 tablespoons lemon juice divided
- 2 teaspoons vanilla extract divided
- 1 cup old-fashioned oats for crisp
- 1 1/2 cups all-purpose flour divided
- 1/2 cup brown sugar for crisp
- 1/2 teaspoon cinnamon for crisp
- 1/2 teaspoon salt divided
- 1/2 cup cold butter cubed, for crisp
- 1/4 cup granulated sugar for cobbler
- 1 teaspoon baking powder for cobbler
- 1/2 cup milk for cobbler
- 1/4 cup melted butter for cobbler
Instructions
- Preheat oven to 375°F (190°C). Grease two 9x9-inch baking dishes.
- Toss 6 cups of peaches each with 1/2 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Spread into each baking dish.
- For Peach Crisp: Mix oats, 1/2 cup flour, brown sugar, cinnamon, and 1/4 tsp salt. Cut in cold butter until crumbly. Sprinkle over peaches. Bake 30–35 minutes until golden and bubbly.
- For Peach Cobbler: Mix 1 cup flour, 1/4 cup sugar, baking powder, and 1/4 tsp salt. Stir in milk and melted butter. Drop batter over peaches. Bake 40–45 minutes until golden.
- Serve both warm with vanilla ice cream and let the spoons decide.
Notes
Store leftovers in the fridge for 3–4 days or freeze up to 3 months. Reheat in oven for best texture. Use apples, berries, or go gluten-free/vegan with simple swaps. No fancy mixer required—just a good attitude and a ripe peach.
Nutrition
Calories: 340kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 35mgSodium: 120mgPotassium: 270mgFiber: 3gSugar: 32gVitamin A: 700IUVitamin C: 8mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!