Cinnamon Peach Cobbler is the perfect summer dessert! A spiced peach filling is topped with a crisp topping. Serve this cobbler with a scoop of ice cream for a special treat!
This post contains affiliate links. See our Disclosure Statement for more information.
I hadn’t had peach cobbler in so many years that I lost track. My mom makes the best peach cobbler ever. But, since she lives 1,000 miles away, I had to come up with my own. Usually, I make Peach Crisp, but I hadn’t had cobbler in so long that I was literally craving it!
In my version, I kept the traditional crust, but spiced up the peaches a bit more with brown sugar and cinnamon. I feel like this Cinnamon Peach Cobbler is to summer, what apple pie is to fall!
Why This Recipe Works
- This is a classic summer recipe that’s easy to make.
- Cinnamon and brown sugar add a little extra flavor to this cobbler recipe.
- Served with a scoop of ice cream, this is a perfect treat to cool down after a long, hot summer day.
How to Make Cinnamon Peach Cobbler
Prep!
Preheat oven to 350°F.
If you are using fresh peaches (recommended) then you will need to peel and slice them.
Create!
Place the butter in the bottom of a 9 x 13-inch (or equivalent) baking dish and put it in the oven for 2-3 minutes until the butter has melted completely.
Meanwhile, combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk in the milk.
Pour the batter over the melted butter, but do not stir it.
In a medium saucepan, combine the peaches, brown sugar, and cinnamon over medium-high heat. Cook, stirring occasionally for about 5 minutes until the mixture is hot and bubbly.
Spoon the peaches on top of the batter, but again, do not stir.
Bake for approximately 45 minutes, or until the crust is golden brown and crisp around the edges.
Present!
You can serve this Cinnamon Peach Cobbler warm or chilled. It goes great with a scoop of vanilla ice cream or even just a little whipped cream and a sprinkle of more cinnamon!
Tips and Techniques for the Best Cinnamon Peach Cobbler
- Use fresh peaches for the best results. You can substitute and equal amount of thawed, frozen peaches, if preferred.
- Store leftover Peach Cobbler tightly covered in the refrigerator. Use within 4-5 days.
FAQ’s
- Can you use frozen peaches in place of fresh in peach cobbler? Yes, you can use an even amount of thawed frozen peaches instead of fresh.
- Do you eat peach cobbler warm or cold? You can eat peach cobbler either warm or cold! It’s delicious either way!
- Can peach cobbler be frozen after baking? Yes, you can freeze baked peach cobbler. Be sure it’s tightly covered and use within 3-4 months.
Other Recipes to Try
Love this Cinnamon Peach Cobbler recipe? Follow me on Pinterest, Instagram, and Facebook for even more!
Cinnamon Peach Cobbler
Ingredients
- 1/2 cup butter
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 7 peaches * about 4 cups, peeled and sliced
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Place the butter in the bottom of an 9 x 11-inch baking pan and put it in the oven for 2-3 minutes until the butter has melted.
- Meanwhile, combine the flour, sugar, baking powder, and salt in a medium bowl. Whisk in the milk.
- Pour the batter over the melted butter, but do not stir it.
- In a medium saucepan, combine the peaches, brown sugar, and cinnamon over medium-high heat.
- Cook, stirring occasionally, for about 5 minutes until the mixture is hot and bubbly. Â Spoon on top of the batter, but again, do not stir.
- Bake for approximately 45 minutes, until the crust is golden brown and crisp around the edges.
Notes
Tips and Techniques for the Best Cinnamon Peach Cobbler
- Use fresh peaches for the best results. You can substitute and equal amount of thawed, frozen peaches, if preferred.
- Store leftover Peach Cobbler tightly covered in the refrigerator. Use within 4-5 days.
Nutrition
This recipe was originally published on July 19, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in July 2019.
