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 cans (14 oz.) California Cling Sliced Peaches
  • 3 Tablespoons Cornstarch
  • ½ cup Brown Sugar
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon

For Cookie Topping

  • 1 roll (16.5oz) refrigerated Sugar Cookie Dough
  • 1 Tablespoon Sugar


  1. Preheat oven to 350 degrees.
  2. Drain peaches in colander over bowl reserving 1cup liquid.
  3. Place peaches in a 9inch 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 pan.
  6. Roll out cookie dough on floured surface to ¼ inch thickness. Cut into shapes with cookie cutters.
  7. Arrange cookie cut outs on top of cobbler to cover.
  8. Sprinkle with sugar.
  9. Bake for 25 to 30 minutes, until the cookie dough is baked through and filling is bubbling.

Serve with ice cream or whipped cream.

Makes 6 to 8 servings.​