Brown Sugar Peach Cobbler

This brown sugar peach cobbler is everything you love about a classic cobbler with the goodness of brown sugar baked in. It is warm and delicious and is perfect with 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.

The best thing about this peach cobbler is that is works with a variety of peaches. Of course you can use fresh, but this one was made from frozen peach slices.

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 works perfectly well too.

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. 

However I’m sure maple whipped cream or even some cream cheese whipped cream would be lovely.

For a different twist on cobbler, try making old fashioned blackberry cobbler. It’s another tasty summer treat.

How do you like your cobbler? Do you have a favorite recipe?

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!

4.62 from 34 ratings

Brown Sugar Peach Cobbler

Author: Carlee

Servings: 12 Servings

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!

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Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Ingredients 

0.5x1x2x

• ▢ 2 pounds peaches
• ▢ ½ cup light brown sugar packed
• ▢ ½ cup granulated sugar
• ▢ ½ cup butter softened
• ▢ 1 egg
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 cup all-purpose flour
• ▢ ¼ teaspoon salt

Makes: 0inch9 x 13inch rectangle

Instructions 

• 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.
  2 pounds peaches
• In a mixing bowl, cream the butter, brown sugar and sugar until light and fluffy.
  ½ cup light brown sugar, ½ cup butter, ½ cup granulated sugar
• Mix in the egg and vanilla until well blended.
  1 egg, 1 teaspoon vanilla extract
• Stir in the flour, baking powder, cinnamon and salt until just combined.
  1 teaspoon baking powder, ½ teaspoon ground cinnamon, 1 cup all-purpose flour, ¼ teaspoon salt
• 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.

Notes

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

Serving: 1Serving | Calories: 211kcal | Carbohydrates: 33g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 163mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 503IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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