Welcome to the ultimate guide for crafting the most delightful **Cinnamon Peach Cobbler** you’ll ever taste! This recipe takes a timeless classic and elevates it with a spiced cinnamon crumble intertwined with juicy, fresh peaches, all crowned with tender, homemade biscuits. It’s truly the perfect dessert for any occasion, especially when served warm with a scoop of creamy vanilla ice cream. Get ready to transform ripe, seasonal peaches into a comforting and unforgettable treat that will have everyone asking for seconds.
There’s nothing quite like the flavor of peak-season peaches, and this **cinnamon peach cobbler recipe** is the absolute best way to celebrate them. The unique addition of a cinnamon crumble, mixed directly into the peach filling, adds an incredible depth of flavor and a delightful textural contrast that sets this cobbler apart. Once you experience the rich aroma and exquisite taste of this homemade cobbler, you’ll find yourself eagerly awaiting peach season each year, ready to whip up this easy peach cobbler again and again.
For those who love classic desserts, be sure to explore more delightful recipes such as The Best Chocolate Cupcakes, The Best Chocolate Chip Cookies, and the ever-popular Strawberry Shortcake. But first, let’s dive into what makes this particular peach cobbler so special.
Why This Easy Peach Cobbler Recipe Stands Out
Our Cinnamon Peach Cobbler isn’t just another dessert; it’s a culinary experience carefully crafted to bring out the best in every ingredient. Here’s why this recipe deserves a prime spot in your baking repertoire:
- Perfectly Balanced Peach Filling: The heart of any great peach cobbler is its filling. Our recipe ensures the peaches are cooked to perfection, achieving that ideal tender-but-not-mushy texture. The blend of sugars, spices, and a touch of lemon juice creates a vibrant, juicy filling that’s sweet without being cloying, allowing the natural flavor of the fresh peaches to truly shine. The addition of cornstarch ensures a luscious, thickened sauce that clings beautifully to each peach slice.
- Irresistible Biscuit Topping: Forget dry, crumbly toppings! Our homemade biscuit topping is light, fluffy, and incredibly buttery. Each golden-brown biscuit provides a comforting contrast to the warm, soft peaches below. The slight crispness on the outside gives way to a tender interior, absorbing some of the peach juices and offering a delightful chewiness that makes every bite a joy.
- Signature Cinnamon Crumble Infusion: This is where our cobbler truly takes a unique turn. Instead of just sprinkling cinnamon, we create a separate cinnamon crumble that’s mixed directly into the peach filling. This innovative step ensures every forkful is infused with warm, aromatic cinnamon spice and an added layer of delightful texture. The crumble bits provide pockets of sweet, crunchy goodness that complement the soft peaches without overwhelming their delicate flavor. It’s the perfect way to add complexity and warmth, making this more than just a simple peach dessert.
Essential Ingredient Notes for Your Cinnamon Peach Cobbler
Success in baking often comes down to understanding your ingredients. While a full list is provided in the recipe card below, here are some critical insights to help you achieve the best possible results for your homemade peach cobbler:
- Brown Sugar (Light or Dark): We recommend light brown sugar for its mellow caramel notes, which perfectly complement the peaches and cinnamon. However, dark brown sugar is a perfectly acceptable substitute and will impart a richer, deeper molasses flavor to your cobbler. Both varieties add essential moisture and sweetness that granulated sugar alone cannot provide, contributing to a more complex flavor profile.
- Peaches (Fresh, Canned, or Frozen): For the most vibrant flavor and texture, ripe, fresh peaches are always our first choice during peach season. Look for peaches that are fragrant and give slightly when gently squeezed. If fresh peaches aren’t available, high-quality canned peaches (drained well to remove excess syrup) or frozen peach slices (thawed and drained to prevent a watery cobbler) can be used. If using extra ripe or particularly juicy peaches, add an additional 1/2 tablespoon of cornstarch to the filling mixture to ensure it thickens properly and avoids a runny consistency.
- Coarse Sugar for Topping: A sprinkle of coarse sugar, like turbinado or Sugar In The Raw, on top of the biscuits before baking is crucial for achieving that beautiful, crunchy sugar crust. This textural element adds another layer of indulgence. While regular granulated sugar can be used in a pinch, it won’t deliver the same satisfying crunch.
- Baking Spray with Flour: A good baking spray (especially one with flour) is your best friend for ensuring a clean release of your delicious cobbler. We prefer it over plain nonstick cooking spray because the added flour creates a more effective barrier. While the biscuits don’t directly touch the pan, a thorough coating ensures no sticky surprises from the peach filling, making serving a breeze.
- Unsalted Butter (Chilled for Biscuits): Always opt for unsalted butter in baking. This gives you complete control over the salt content in your recipe. For the biscuit topping, it’s absolutely vital that the butter is kept cold and cubed. Cold butter creates pockets of steam as it melts during baking, leading to flaky, tender biscuits. Melted butter is used for the crumble, but for the biscuits, temperature is key.
- Heavy Whipping Cream for Glaze: A light brush of heavy whipping cream on the biscuit tops just before baking serves a dual purpose. It helps them achieve a gorgeous golden-brown hue and contributes to a richer flavor and slightly softer crust, enhancing the overall appeal and texture of your cobbler.
Smart Ingredient Substitutions and Adaptations
Don’t have every ingredient on hand or catering to dietary needs? Here are some simple substitutions to keep your cobbler dreams alive:
- Dairy-Free Option: This recipe can be easily adapted to be dairy-free. Substitute unsalted butter with a high-quality vegan butter stick (avoid spreads, as they contain too much water). For the buttermilk, use a plant-based milk (such as almond or soy milk) mixed with lemon juice or apple cider vinegar (see buttermilk substitution below). Use a dairy-free heavy cream alternative for brushing the biscuits.
- Gluten-Free Exploration: While this recipe has not been formally tested with gluten-free flour, many readers have success using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Be aware that the texture of the biscuits might be slightly different. If you try this, please share your results!
- Homemade Buttermilk Substitute: No buttermilk? No problem! You can easily make your own. Combine 1 cup of regular milk (dairy or plant-based) with 1 tablespoon of white vinegar or lemon juice. Stir gently and let it sit for 5-10 minutes until it visibly curdles. This acidified milk will function just like store-bought buttermilk, contributing to tender biscuits.
Step-By-Step Instructions: Crafting the Cinnamon Crumble
The cinnamon crumble is a secret weapon in this peach cobbler, adding texture and flavor. Here’s how to prepare it perfectly:
- STEP 1: Prepare Your Workspace. Begin by preheating your oven to 350°F (175°C). While the oven heats, take a standard baking sheet and generously spray it with baking spray. This ensures your crumble bakes evenly and doesn’t stick. Set the prepared baking sheet aside for later use.
- STEP 2: Mix the Dry Crumble Ingredients. In a medium-sized bowl, combine the brown sugar, granulated sugar, ground cinnamon, and all-purpose flour. Use a fork to thoroughly mix these dry ingredients together until they are evenly distributed. This ensures the cinnamon flavor is consistent throughout the crumble.
- STEP 3: Incorporate the Butter. Pour the melted unsalted butter into the dry mixture. Continue stirring with a fork, working the butter into the flour mixture. Keep stirring until the mixture is well combined and begins to form small, distinct clumps. These clumps are what will give your cobbler that fantastic texture.
- STEP 4: Bake the Crumble to Perfection. Evenly spread the crumble mixture onto your prepared baking sheet, aiming for a layer that’s approximately 1/4 inch thick. Bake in the preheated oven for 8 minutes. Immediately after removing it from the oven, give the crumble a quick stir to break it apart. Let it cool for 4 minutes, then stir it again to break up any larger clumps. Allow it to cool completely before incorporating into the peaches.
Step-By-Step Instructions: Preparing the Luscious Peach Filling
With the cinnamon crumble ready, it’s time to focus on the star of the show: the peaches! Here’s how to create a flavorful and perfectly textured peach filling:
- STEP 1: Preheat and Prepare Dish. Adjust your oven temperature to 400°F (200°C). Select a 9×13 inch casserole dish and spray it thoroughly with baking spray. A good coating prevents the delicious peach filling from sticking. Set this prepared dish aside.
- STEP 2: Combine Peaches and Seasonings. In a large mixing bowl, gently combine your peeled and sliced peaches with the brown sugar, granulated sugar, pure vanilla extract, lemon juice, cornstarch, ground cinnamon, ground nutmeg, and a pinch of salt. Mix carefully with a rubber spatula or your hands until all the peaches are evenly coated with the sugar and spice mixture. The lemon juice brightens the peach flavor and prevents browning.
- STEP 3: Introduce the Crumble. Now, add about three-quarters of your cooled cinnamon crumble mixture to the peach filling. Gently fold it in, ensuring the crumble is evenly distributed among the peach slices. This step infuses the peaches with extra cinnamon goodness and a wonderful texture. Pour the entire peach mixture into your prepared casserole pan, spreading it evenly.
- STEP 4: Initial Bake. Place the casserole dish into the preheated 400°F (200°C) oven and bake for 20 minutes. This initial bake allows the peaches to soften and release their juices, creating a rich, syrupy base for the cobbler.
Step-By-Step Instructions: Crafting the Tender Biscuit Topping and Final Bake
While your peaches are baking, it’s the perfect time to prepare the star biscuit topping. The key to flaky biscuits is speed and cold ingredients.
- STEP 1: Begin the Biscuits. As the peaches bake, start preparing your biscuit dough. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until uniformly mixed.
- STEP 2: Incorporate Cold Butter. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or two forks, quickly cut the butter into the flour mixture. Work until the butter pieces are about the size of small peas. It’s crucial to keep the butter cold to achieve a flaky texture.
- STEP 3: Add Buttermilk and Form Dough. Pour in the buttermilk. Initially, use a rubber spatula to mix the ingredients until they just start to come together. Then, switch to your hands and quickly knead the dough a few times until it forms a cohesive ball. Work swiftly to prevent the butter from warming up and avoid overworking the dough, which can lead to tough biscuits.
- STEP 4: Chill the Dough. Once your biscuit dough is formed, cover the bowl and place it in the refrigerator. Allow it to chill while the peaches finish their initial baking. Keeping the dough cold maintains the butter’s structure, which is essential for flaky biscuits.
- STEP 5: Top the Peaches. Once the peaches have completed their initial bake, retrieve the chilled biscuit dough from the fridge. Pinch off small pieces of dough, roughly a bit less than palm-sized when flattened slightly. Gently place these dollops of dough on top of the hot peach filling, spacing them out until all the dough is used. Sprinkle the remaining cinnamon crumble evenly over the biscuit topping.
- STEP 6: Add Cream and Coarse Sugar. Using a pastry brush, lightly brush the tops of each biscuit dollop with heavy whipping cream. This will help them turn a beautiful golden brown. Then, generously sprinkle coarse sugar over the cream-brushed biscuits for an added crunch and sparkle.
- STEP 7: The Final Bake. Reduce your oven temperature to 375°F (190°C). Carefully return the cobbler to the oven and bake for an additional 23-28 minutes. The cobbler is ready when the biscuits are lightly golden brown on top and cooked through, and the peach filling is bubbling invitingly around the edges.
- STEP 8: Cool and Serve. Allow the baked peach cobbler to cool down for at least 15-20 minutes to a comfortable serving temperature. This resting period allows the filling to set slightly and prevents burns. Serve warm, ideally with a generous scoop of vanilla ice cream. The melting ice cream and warm cobbler are a match made in dessert heaven!
Expert Baking Tips for the Best Cinnamon Peach Cobbler
Achieving a truly outstanding peach cobbler involves a few key techniques. Follow these expert tips for a dessert that’s perfect every time:
- Handle Biscuit Dough with Care: The most crucial tip for tender, flaky biscuits is to avoid overworking the dough, especially after adding the buttermilk. Overworking develops gluten excessively, resulting in tough, chewy biscuits instead of light and airy ones. Mix just until the ingredients are combined and a cohesive dough forms.
- Generous Pan Preparation: Always spray your casserole dish with a thorough and even layer of baking spray. Missing a spot can cause the sweet peach filling to stick to the bottom, making serving difficult and potentially leaving a portion of your delicious cobbler behind. A well-greased pan ensures a clean, effortless scoop.
- The Power of Cold Butter: For your biscuit dough, ensure the cubed butter is as cold as possible. Cold butter melts slowly in the oven, creating pockets of steam that expand and result in those coveted flaky layers. You can cube your butter in advance and store it in the freezer for 10-15 minutes before mixing for optimal coldness.
- Consistent Peach Slices: Aim for uniformly thin peach slices. Thicker peach wedges will cook slower and unevenly, leading to some pieces being crunchy or undercooked while others are perfectly tender. Consistent slices ensure every bite of your cobbler has that delightful, soft peach texture.
- Patience During Cooling: While it’s tempting to dive into a warm cobbler immediately, allowing it to cool slightly before serving is important. This cooling period allows the fruit filling to set and thicken properly, preventing it from being too runny. It also ensures the flavors meld together beautifully.
Frequently Asked Questions (FAQ) About Peach Cobbler
Here are answers to some common questions about making and enjoying your cinnamon peach cobbler:
Absolutely! While fresh peaches are ideal when in season, both canned and frozen peaches work wonderfully. If using canned peaches, be sure to drain them thoroughly to remove excess syrup. For frozen peaches, thaw them completely and drain any accumulated liquid before mixing with the other ingredients. This prevents the cobbler from becoming too watery.
Yes, you can easily adapt this recipe for a smaller serving. For a 9×9 inch baking dish, simply halve all the ingredients for a delicious, scaled-down version of this cinnamon peach cobbler. Adjust baking times as needed, keeping an eye on the golden-brown biscuit topping and bubbling fruit.
The key to a perfectly set peach filling is cornstarch. If your peaches are extra ripe or particularly juicy, which can happen with fresh, in-season fruit, we recommend adding an extra 1/2 tablespoon of cornstarch to the peach mixture. This additional thickener will help absorb any extra juices, ensuring your cobbler has a rich, luscious, and non-runny consistency.
For easy peeling, you can blanch your peaches. Bring a large pot of water to a rolling boil. Score a small ‘X’ on the bottom of each peach. Carefully drop peaches into boiling water for 30-60 seconds, then immediately transfer them to an ice bath. The skins should then slip off easily.
Exciting Recipe Variations to Explore
Once you’ve mastered the classic Cinnamon Peach Cobbler, feel free to get creative with these delicious variations:
- Store-Bought Biscuit Dough Shortcut: Short on time or prefer not to make biscuits from scratch? You can absolutely use store-bought refrigerated biscuit dough. While the texture might not be identical to homemade, it offers a convenient shortcut. Opt for a good quality flaky biscuit dough for the best results, and adjust baking times as per package instructions.
- No Cinnamon Crumble Option: If you prefer a simpler cobbler without the mixed-in cinnamon crumble, you can omit it. In this case, increase the brown sugar and cinnamon added directly to the peaches by about 1/4 cup brown sugar and 1 teaspoon of cinnamon to maintain a rich, spiced flavor. Just be aware that the cobbler will lack the delightful crunch and unique texture that the crumble provides.
- Add a Nutty Crunch: For an extra layer of texture and flavor, consider adding about 1/2 cup of chopped pecans or walnuts to your cinnamon crumble mixture, or sprinkle them over the peaches before adding the biscuit topping. This adds a lovely crunch and depth.
- Berry Peach Cobbler: To introduce another dimension of fruitiness, mix in 1 cup of fresh or frozen berries (such as raspberries, blackberries, or blueberries) with your peaches. The tartness of the berries will complement the sweetness of the peaches beautifully.
Special Tools for Your Baking Success
While not strictly necessary, these tools can make your peach cobbler baking experience smoother and more enjoyable:
- Baking Spray with Flour: As mentioned, we highly recommend a nonstick spray with flour. It’s an easy way to ensure nothing sticks and cleanup is minimal.
- 9×13 Inch Casserole Pan: A sturdy glass or ceramic casserole pan is perfect for this recipe. It conducts heat evenly and allows you to see the bubbling peach filling as it bakes.
- Pastry Blender (or Two Forks): Essential for cutting cold butter into flour for perfectly flaky biscuits without warming the butter with your hands.
- Pastry Brush: Ideal for evenly coating your biscuits with heavy cream and coarse sugar, ensuring a beautiful, golden-brown crust.
Storing and Freezing Your Cinnamon Peach Cobbler
If you happen to have any leftovers of this delicious **cinnamon peach cobbler** (which is a rare occurrence!), proper storage ensures you can enjoy it for days to come. Store the cooled cobbler in an airtight container in the refrigerator for up to 5 days. For reheating individual servings, a quick warm-up in the microwave is perfect. If you’re reheating the entire dish, cover it loosely with foil and place it in an oven-safe pan. Bake at 375°F (190°C) until thoroughly heated through and the fruit is bubbling again, which usually takes about 20-30 minutes. For longer storage, you can freeze cooled individual portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Fruity and Flavorful Recipes to Try
If you’ve enjoyed the sweet and spicy warmth of this peach cobbler, you’ll love these other fantastic fruit-forward and delightful recipes:
- Banana Cinnamon Rolls
- Lemon Poppy Seed Cookies
- White Chocolate Raspberry Cake
- Strawberry Crinkle Cookies
- Sweet Strawberry Rolls
We hope you love this Cinnamon Peach Cobbler recipe as much as we do! If you tried it and loved it, please consider leaving a STAR REVIEW below. Your feedback helps us grow! Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations. For more baking inspiration, make sure to follow us on Pinterest. Happy baking!
Cinnamon Peach Cobbler
Stephanie Rutherford
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30
45
1
15
12 servings
Ingredients
Cinnamon Crumble
- 1/2 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 1 1/4 cup All-purpose flour
- 1/2 cup Unsalted butter, melted
Peaches
- 8 Peaches, peeled and sliced
- 1/3 cup Brown sugar, packed light or dark
- 1/3 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 TBSP Lemon juice
- 1 TBSP Cornstarch
- 2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- Pinch of salt
Biscuit
- 1 1/4 cup All-purpose flour
- 1/2 cup White granulated sugar
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 cup Butter, cold and cubed
- 1/3 cup Buttermilk Plus 1 Tablespoon
- 3 TBSP Heavy cream
- Coarse sugar, I used sugar in the raw.
Instructions
Cinnamon Crumble
- Preheat the oven to 350℉. Spray a cookie sheet with baking nonstick spray. Set aside.
- In a small bowl, add brown sugar, sugar, cinnamon, and flour together. Mix with a fork. Add in the melted butter and stir with the fork until mixed together it clumps together.
- Pour crumble over cookie sheet. Spread it out a little bit (about 1/4 inch thick) over the cookie sheet.
- Bake for 8 minutes. Immediately after baking, stir the crumble. Come back in 4 minutes to stir again to break up the clumps. Let it cool completely.
Peaches
- Preheat the oven to 400℉. Spray a 9X13 inch casserole dish with baking spray. Set aside.
- In a large bowl, add the sliced peaches, brown sugar, sugar, vanilla, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Mix until combined.
- Add in the 3/4th of the crumble, and mix this into the peaches. Pour the peaches into the casserole dish.
- Bake for 20 minutes.
Biscuit
- While the peaches are baking, start the biscuit.
- In a large bowl, mix flour, sugar, baking powder, and salt together. Add in the cold cubed butter. Use a pastry kneader or two forks to knead the butter into the dry. The butter will be the size of a pea.
- Add in the buttermilk. Mix using a rubber spatula until starting to combine into a dough. Then, switch to your hands to completely mix together. Go quick to not warm up the butter. Be sure to not overwork the dough.
- Place the biscuit dough in the fridge while the peaches finish baking.
- Grab a small handful of dough and dollop it on top of the peaches Do this for all of the dough. Top with the remaining crumble.
- Use a pastry brush to brush the heavy cream on top of the biscuits, and sprinkle the coarse sugar on top.
- Reduce the oven to 375℉, and bake for 23-28 minutes. Bake until the biscuits are lightly golden brown.
- Let the peaches cool down slightly before serving with vanilla ice cream.
Carbohydrates: 64g,
Protein: 4g,
Fat: 17g,
Saturated Fat: 11g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 4g,
Trans Fat: 1g,
Cholesterol: 45mg,
Sodium: 231mg,
Potassium: 184mg,
Fiber: 3g,
Sugar: 42g,
Vitamin A: 856IU,
Vitamin C: 5mg,
Calcium: 64mg,
Iron: 2mg
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