Peaches and Cream Cobbler
Peaches and Cream Cobbler combines fresh or frozen peaches with creamy vanilla custard and a sweet, cakey, biscuit-like topping.
Fruit desserts in the summer are the best. By far, my favorite is still Rhubarb Crisp, but I definitely experiment with others too. I recently got the idea to make a Peaches and Cream Cobbler, using a method similar to how I make the rhubarb crisp with a creamy custard-like base combined with fruit to make the filling.
However, every time I bought peaches, they were gone well before I could ever get a chance to bake with them. They are just such a delicious snack! I was resigned to making it with frozen peaches, but then we got a batch of peaches that started to get wrinkly and shriveled before they got eaten. They were still fine for baking, so into the cobbler they went!
I knew I would need to make a few changes to the filling, because peaches are not quite the same as rhubarb. I cut the sugar way down (actually, a little too much – I ended up needing to add more later), and the cornstarch too. I also omitted any cinnamon from the recipe, wanting to highlight the vanilla flavor that you get with peaches and cream.
The result was delicious! Fresh and fruity, and like most fruit desserts, paired perfectly with ice cream. Pro-tip: leftover fruit desserts make such a delicious breakfast the next day.
How to Make Peaches and Cream Cobbler
Start your cobbler by prepping an 8×8″ baking dish by greasing it with oil or butter. I prefer to use glass baking dishes for fruit desserts, because I know that the glass won’t react with the acids from the fruit. However, you can use a metal pan if you know it’s non-reactive. You could also use a similar-sized casserole dish.
If using fresh peaches, peel and chop them (see my tip below for peeling). Set the chopped peaches aside for now.
In a large bowl, whisk together the yogurt, granulated sugar, egg, cornstarch, and vanilla. Stir in the peaches and pour the mixture into the prepared baking dish.
In a separate bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a small bowl or large measuring cup, stir together the yogurt, egg, melted butter, and vanilla. Fold the yogurt mixture into the flour mixture with a spatula. The batter will be thick.
Using a portion scoop or two spoons, scoop dollops of batter all over the peach mixture in the baking dish. Don’t smooth the batter over the filling; leave the dollops the way they are. They will bake together, forming a “cobblestone” pattern.
Bake the cobbler for 40-50 minutes, until the cake topping is golden brown. Cool for at least 20 minutes before serving.
To serve, scoop portions of cobbler into small bowls and top with ice cream or whipped cream if desired.
Cover and refrigerate any leftover cobbler for up to 2 days. Reheat cold cobbler in the microwave if desired.
What’s the best way to peel fresh peaches?
The best way to peel fresh peaches is also the easiest way, and the way that produces the least waste. It involves submerging a peach into simmering water for 20-30 seconds.
Let the peach cool enough to handle it (this will only take a few more seconds), and the skin should easily peel off by hand, taking no peach flesh with it. Repeat this process with any remaining peaches.
Peaches and Cream Cobbler Ingredients
- Plain or vanilla Greek yogurt – Any milkfat percentage will work. You will be using this in both the peaches and cream filling and the cobbler topping.
- Granulated sugar – You will be using this in the peaches and cream filling and the cobbler topping.
- Large eggs – You will need one in each of the peaches and cream filling and the cobbler topping.
- Cornstarch – You will use this in the peaches and cream filling to help thicken it.
- Vanilla extract – You will be using this in both the peaches and cream filling and the cobbler topping.
- Peaches – Feel free to use either fresh or frozen peaches. If using fresh peaches, you will need approximately 4-6 depending on their size.
- All-purpose flour
- Baking powder
- Salt
- Baking soda
- Unsalted butter – Alternatively, you can use salted butter if it’s all you have.
- Ice cream or whipped cream – this is optional, and used for serving only.
Want more peach recipes?
Peaches and Cream Cobbler Nutrition Notes
The nutrition information in the recipe below is for one serving if you divide the recipe into 8 portions. The nutrition information includes the cobbler only, and doesn’t include any ice cream or whipped cream that you might serve with it.
Peaches and Cream Cobbler
Equipment
Ingredients
Instructions
- Lightly grease an 8×8" baking dish or similar-sized casserole dish with oil or butter. Move an oven rack to the middle position and heat the oven to 325°F.
- Whisk together ½ cup (114 g) plain or vanilla Greek yogurt, ½ cup (100 g) granulated sugar, 1 large egg, 1 Tablespoon (8 g) cornstarch, and 1 teaspoon vanilla extract in a large bowl. Stir in 4 cups (600 g) chopped peeled peaches. Pour this into the prepared baking dish and set aside.
- In a separate medium or large bowl, whisk together 1 cup (120 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 teaspoon (4 g) baking powder, ¼ teaspoon (1 ½ g) salt, and ¼ teaspoon (1 g) baking soda.
- In a small bowl or large measuring cup, stir together ½ cup (114 g) plain or vanilla Greek yogurt, 1 large egg, 2 Tablespoons (28 g) unsalted butter, and ½ teaspoon (2 g) vanilla extract. Pour the yogurt mixture into the flour mixture and fold it together with a spatula until it forms a stiff, dough-like batter.
- Drop the batter in small portions evenly all over the peach filling mixture in the baking dish. The easiest tool for this is a portion scoop (I used a #40 size), but you can also use two spoons (one to scoop batter, and the other to scrape the batter from the first spoon). There is no need to spread the batter, it will spread during baking, forming that cobblestone-like appearance that cobblers are known for.
- Transfer the baking pan to the oven and bake for 40-50 minutes, until the topping is golden brown. Note that if your peaches are cold/frozen, and/or you are using a glass baking dish vs a metal one, you will likely need to aim for the higher end of the time (I baked my fresh peach filling in a glass pan for 50 minutes). Allow the cobbler to cool for at least 20 minutes before serving.
- To serve, scoop portions from the baking pan (make sure each portion includes both filling and topping) and serve with ice cream or whipped cream if desired.
- Cover leftovers with plastic wrap or a lid and refrigerate for up to 2 days. Reheat cold cobbler in the microwave if desired.
Nutrition
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