Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 5 (15 oz) cans sliced California Cling Peaches, strained (reserve liquid)

  • 3 Tbsp cornstarch

  • ½ cup brown sugar

  • ½ tsp salt

  • 1 tsp cinnamon

For the Cookie Topping:

  • 1 roll (16.5 oz) refrigerated sugar cookie dough

  • 1 Tbsp sugar


  1. Preheat oven to 350ºF.

  2. Strain peaches in a colander over a bowl reserving 1 cup liquid.

  3. Place peaches in a 9-inch cast iron skillet. Set aside.

  4. In a small saucepan, mix peach juice, cornstarch, sugar, salt and cinnamon. Bring to a simmer to thicken.

  5. Pour thickened peach sauce over sliced peaches in the skillet.

  6. Roll out cookie dough on a floured surface to ¼-inch thickness. Cut into shapes with cookie cutters.

  7. Arrange cookie cut outs on top of the peaches to cover.

  8. Sprinkle with sugar.

  9. Bake for 25-30 minutes, until the cookie dough is baked through and the filling is bubbling.

  10. Serve with ice cream or whipped cream.

Makes 6 to 8 servings