Warm peaches spiced with cinnamon and topped with the perfect sugar cookie topping; you’ll love this easy and delicious recipe.
Top with homemade vanilla ice cream for the perfect summer dessert.
Table of contents
❤️ Why you’ll love this recipe
- The topping! Like a tender blend of sugar cookie and vanilla cake, it puts all other cobbler toppings to shame.
- It’s incredibly flavorful: The perfect blend of ripe, juicy peaches, warm cinnamon, and sweet brown sugar creates a truly irresistible dessert.
- It’s easy to make: Even if you’re new to baking, you can pull this off! Our simple steps will guide you through the process.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this classic summer dessert:
- Sliced peaches
- Granulated sugar
- Brown sugar
- Lemon juice
- Unsalted softened butter
- All-purpose flour
- Baking powder
Step One: make filling
Set the oven to 375 and prepare a baking sheet with foil to catch any stray drips.
Mix those beautiful peaches with sugars, cinnamon, cornstarch, and a splash of lemon juice.
Step Two: prebake filling
Toss them into your baking dish and cover it up tight with foil. Pop your dish into the oven for about 20 minutes. This will get your filling nice and thick.
Step three: make topping
While your filling cooks, start on the topping. Blend your butter and sugar until they’re light and fluffy, then toss in the egg and vanilla. Gradually blend in the dry ingredients.
Step Four: assemble and bake
Once your filling is done, it’s time to layer on the topping. Dot the cooked peaches with the sweet, buttery mixture.
Bake for 30-40 minutes until the top is golden and the filling is bubbly. Want a little extra crunch? Sprinkle some coarse sugar on top for the last few minutes of baking.
🥫 Storage instructions
Store any leftovers in an airtight container in the fridge for up to 4 days.
If you’d like to freeze it, just make sure it’s completely cool first, then wrap it tightly with plastic wrap and aluminum foil. It’s not the same as fresh, but still good!
Not at all. The skins soften during baking and add extra flavor.
Ummmm…no. They’ll get overly mushy. You’ll want a recipe designed specifically for that.
👩🏻🍳 Expert tips
- Make sure your butter is softened but not melted for the perfect topping consistency.
- For an even more flavorful dish, use ripe, in-season peaches.
- Use a light hand when mixing the topping. Overmixing can lead to a dense texture.
📘 more cobbler Recipes
- Classic Plum Cobbler
- Lemon Cobbler with Lemon Pie Filling
- Caramel Apple Cobbler
- Pear Cobbler
- Triple Berry Cobbler
- Strawberry Rhubarb Cobbler
📖 Here’s the recipe
Peach Cobbler with Cinnamon & Brown Sugar
- 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
- 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)
- Prepare. Preheat the oven to 375 with the rack in the center. Prepare a spare baking sheet by covering it in foil to catch any drips.
- Precook the filling. Combine the peaches, sugars, cinnamon, cornstarch, and lemon juice in a medium bowl. Pour into a 8 or 9 inch square or round baking dish and cover tightly with foil. Bake the filling for 20 minutes to thicken the filling.
- Make the topping. While the filling is cooking, make the topping. Combine the butter and sugar with a mixer on medium speed, until its light and fluffy. Add the egg and vanilla. Slowly add in the dry ingredients and blend on low until just combined.
- Assemble. When the filling is done, remove the foil. Dot the fruit with the sugar cookie topping with 2 tablespoon-sized dollops.
- Bake and serve. Bake, uncovered, for 30-40 minutes until the topping is browned and the filling is bubbly. During the last few minutes of baking time, sprinkle coarse sugar on top if desired. Allow the cobbler to stand at room temperature for a few minutes before serving. Best when served with vanilla ice cream.