If you thought peach cobbler just couldn’t get any better, you’re not alone. But brace yourself—it just got better. Salted caramel sauce sweetens the fresh peach filling and comes in as the perfect finishing touch in this decadent uptake on the classic summer cobbler. While our Salted Caramel Sauce is certainly easy enough to make (no candy thermometer necessary!), if you’re in a hurry, you can sub in jarred caramel sauce—but don’t forget to add a healthy pinch of kosher salt! You’ll likely have more caramel than you need; any leftover Salted Caramel Sauce can be stored in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Now, you might be thinking it’d be absolutely criminal not to serve this Salted Caramel Peach Cobbler with vanilla ice cream, and you’d be entirely correct. Don’t forget to grab a quart when this dessert is on the menu.

Recipe by MyRecipes


Credit: Darcy Lenz

Recipe Summary

Serves 8-10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Lightly grease a 9-x13-inch baking dish; set aside.

  • Combine the peach slices, 2 heaping tablespoons of the warm caramel sauce, brown sugar, and lemon juice or vinegar in a large mixing bowl; stir gently to combine. Pour the peaches into prepared baking dish. 

  • Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Sprinkle butter over the flour mixture; cut the butter into the flour mixture using your fingertips. Combine the milk and vanilla in a glass measuring cup. Stir the milk mixture into the flour mixture until just combined. Pour the batter over the peaches in.

  • Bake for 40-45 minutes, rotating halfway through, until the crust is golden-brown and filling is bubbling. Allow to cool slightly before serving, about 1 hour. Pour remaining caramel sauce (gently re-heated if necessary) over top of the cobbler and sprinkle with flakey salt before serving. 

Chef's Notes

You can make the Salted Caramel Sauce days ahead of time; simply store it in a container with a tight-fitting lid in the refrigerator. However, you will want to warm it up to use in this recipe. The caramel can be gently warmed in a saucepan over low heat (stir frequently) or in the microwave.