Cinnamon and Brown Sugar Peach Cobbler
No rolling, no boiling fruit, no crimping crusts. Cobbler is so easy it’s enough to make you wonder why you ever both with pie. This one is a summertime classic, with sweet and spiced peaches and a sugar cookie-inspired topping you’ll be obsessed with.
Peach Cobbler with Cinnamon & Brown Sugar
Ingredients
Filling
- 9-10 sliced peaches (no need to peel)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
Topping
- ½ cup unsalted softened butter
- ½ cup sugar
- ½ teaspoon vanilla
- 1 egg
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- coarse sugar to sprinkle on top (optional)
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
Instructions
- Prepare. Preheat the oven to 375°F (190°C) with the rack in the center. Then, line a spare baking sheet with foil to catch any drips from the cobbler during baking.
- Precook the filling. Combine the sliced peaches, granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice in a medium bowl. Next, transfer the mixture to an 8 or 9-inch square or round baking dish and cover tightly with foil. Bake the filling for 20 minutes to allow it to thicken.
- Make the topping. While the filling is baking, prepare the topping. In a medium bowl, cream the softened butter and sugar using a medium-tailer until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the flour, baking powder, and a pinch of salt, mixing on low speed until just incorporated.
- Assemble. Once the filling is done, remove it from the oven and discard the foil. Drop the sugar cookie topping by 2-tablespoon-sized dollops over the peach filling, spacing them evenly.
- Bake and serve. Return the cobbler to the oven and bake, uncovered, for 30-40 minutes, or until the topping is golden brown and the filling is bubbling. During the last few minutes of baking, sprinkle coarse sugar on top if desired. Allow the cobbler to cool at room temperature for a few minutes before serving.
Video
Notes
Be gentle when mixing the topping. Overmixing can make it dense. If you’re cooking for a lot of people, double the recipe and use a 9×13 pan.
Nutrition
More Tips:
Start checking your cobbler at 30 minutes, as oven temperatures can differ. The topping should be a light brown, and the filling should bubble around the edges.
You can get the filling and topping ready ahead of time. Store them in the fridge and assemble them for baking before serving.
Allow the cobbler to cool for about 10 minutes before serving to help the filling to set a bit and make it easier to serve.
To make your cobbler extra tasty, serve it warm with a scoop of vanilla ice cream. The combination of warm cobbler and ice cream is really good.
Key Ingredients and Tools
You’ll need a few important tools and ingredients to prepare this recipe. Here are some that you might find useful:
- Fresh Peaches: Using fresh, ripe peaches will give this cobbler the best flavor and texture.
- Cornstarch: This helps thicken the peach filling, making it rich and luscious.
- Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe.
- Coarse Sugar: Sprinkling coarse sugar on the cobbler adds a delightful crunch. You can find this in the baking aisle.
- Lemon Juice: Fresh lemon juice brightens the flavor of the peach filling and balances the sweetness.
- Mixer: A hand or stand mixer is essential for achieving a light and fluffy sugar cookie topping.
These tools and ingredients will help you make this Peach Cobbler successfully.
Here are some ingredient replacements you can use for this recipe:
- Peaches: You can use nectarines or drained canned peaches if fresh peaches are unavailable.
- Brown Sugar: Use an equal amount of coconut sugar for a different flavor.
- Cornstarch: You can use the same amount of arrowroot powder or tapioca starch.
- Lemon Juice: Swap it with lime juice or apple cider vinegar for a similar tang.
- Unsalted Butter: Replace it with salted butter, but remember to skip the additional pinch of salt in the topping.
These swaps may slightly alter the outcome, but feel free to try them if necessary.
Enjoy making and sharing this summer dessert. It’s a simple and delightful dessert that everyone loves.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Hi Katie!! Hoping to make this on Thursday for the GodWorks ministry at my church.❤️(I actually wanted to make peach cobbler anyway – at least since June – so perfectly timed, my friend).
I’m the chef every first Thursday. There’s usually around 50 mouths to feed, so I’ll be needing a calculator for conversions. 😂
hey erin! if you’re using any of my recipes hit the 2x or 3x button! but be careful, it just doubles the UNIT number, if there’s a note about the unit it won’t double it. does this makes sense? anyway! good luck! 🙂
Wondering why they show two sticks of butter in the photo, yet you state in the recipe it’s just one stick. Confused!
I was probably doubling the recipe when i did the photos. It’s definitely one stick.
Perfect timing. I was planning a peach cobbler and this showed up in my email. Super easy to make. I didn’t add the sugar at the end and I wish I had. This was very good and the sugar on top would have made it over-the-top perfect! Can’t wait to make it again.
So happy to hear it! Hope you had some ice cream too! ❤️❤️❤️❤️