The warmth of brown sugar married with the goodness of peach cobbler. The brown sugar peach cobbler has a hint of cinnamon and makes the perfect landing pad for a scoop of ice cream!
Sometimes you just need a little peach cobbler. A la mode, of course!
There is just something comforting and delicious about the warm fruit and simple topping with a bit of melted vanilla ice cream seeping into it.
This recipe takes the cozy to the next level with a bit of cinnamon and brown sugar. It smells great baking and tastes even better.
As much as I love desserts like this, when I was asked for a recipe I found that I don’t have a single cobbler posted. I have a great recipe for peach breakfast cake, that could probably be considered a distant cousin.
But there is no true cobbler on my whole site. Well, you know that peaches immediately went on my shopping list and the wheels started turning.
If I was going to post a peach cobbler, I wanted it to be a little bit different than what was out there already. That is always a bit of a tricky needle to thread with a classic recipe like cobbler.
I don’t want to duplicate what’s already out there, but don’t want to change it so much that it’s not recognizable.
Luckily it didn’t take me long to decide what my little touches would be. I love cinnamon with peaches, so of course there had to be some of that.
Also instead of a plain white biscuit or cake like topping, I just knew brown sugar would add a little extra warm flavor that we love.
Peaches aren’t in season right now, so I used two pounds of frozen peaches. Just defrost them and go ahead and keep any of the juices right in there, that is part of the good stuff after it bakes!
If you prefer, you could use a couple of large cans of peaches. Drain some of the liquid, but it’s ok to leave a little. Again, that’s what makes some of that good stuff under the crust!
I also used white whole wheat flour. It just so happened to be what I grabbed first when I went to the pantry and I thought, why not?
Actually I love the way it worked out, any extra nutty flavor only went to enhance the warmth I was trying to create with the brown sugar. But all-purpose would work just as well!
I love a lot of fruit in my cobbler. If it’s a peach cobbler, I want the peaches to be the star.
But if you like a lot of crust, you could easily make either 1 1/2 or even double the crust recipe. You may have to add a couple of minutes to the baking time, but otherwise you could follow the same directions and I’m sure it would be wonderful.
Of course we had to eat it warm with a scoop of vanilla ice cream. There’s really no better way in my opinion.
How do you like your cobbler? Do you have a favorite recipe?
Frequently Asked Questions
What is the difference between a crisp and a cobbler?
Both desserts are built of a fruit base and are baked to perfection. A crisp has a crumbly mixture that usually includes oatmeal on top. A cobbler has more of a biscuit-y, cookie, cake type mixture on top that is usually built on a flour base. The mixture is usually dropped by the spoonful over the fruit leaving a cobbled appearance, hence the name. Both are sweet, delicious and even more heavenly with a scoop of ice cream on top. So if you are in the mood for a fruity dessert, you just have to decide what you want on top.
Do you have to peel the peaches if you are using fresh?
No! Peach skins are tender to start with and baking will soften them even further. However, the peel may slide off the peaches after they are cooked. So chopping the peaches into chunks rather than slices might be preferable so you don’t have long pieces of peach peel hanging off your fork. Either way it is going to taste great, it is a personal preference decision.
How do you know when the cobbler is done?
You should see the fruit juice bubbling around the edge of the pan. The topping should look completely set and have a nice golden color. If you need a little reassurance, a thermometer inserted in the center should read at least 200F.
Once you’ve made your cobbler and it is hot and smelling so good, the hardest part is to wait for it to cool a bit. It is tempting to dive right in.
But giving it that few extra minutes allows the juice to thicken a bit. Plus it will save the roof of your mouth from certain disaster!
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- 2 pounds peaches*
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 cup all-purpose flour*
- 1/4 teaspoon salt
- Preheat oven to 350°F and grease a 9×13″ pan or 12″ cast iron skillet.
- Spread peaches over bottom of prepared pan and set aside. If you like your fruit filling to be really sweet, you may want to sprinkle a couple of Tablespoon of sugar or cinnamon sugar on the fruit at this stage.
- In a mixing bowl, cream the butter, brown sugar and sugar until light and fluffy. Mix in the egg and vanilla until well blended.
- Stir in the flour, baking powder, cinnamon and salt until just combined.
- Drop or spread the dough over the peaches. Bake cobbler for 40-45 minutes or until the crust is golden and the fruit is bubbly.
- Allow to sit for about 10 minutes and then serve warm with a scoop of ice cream.
This recipe works well with fresh peaches, drained canned peaches or defrosted frozen peaches.
Feel free to sub in some whole wheat flour for some or all of the flour if desired. We like using white whole wheat flour in this recipe.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 154mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.