Cinnamon-Sugar Saucy Peach Cobbler

Easy Peach Cobbler (with Fresh Peaches!) — Don’t settle for boring peach cobbler when you can have this EASY version that’s packed with cinnamon-sugar flavor! Everything is coated in an AMAZING sauce! Your new GO-TO peach cobbler recipe!

Cinnamon Peach Cobbler with Fresh Peaches

If you’re looking for a traditional peach cobbler recipe, this isn’t it. You know, the one with blobs of flavorless biscuit dough? I’ll never eat that again when I can have this instead.

The recipe reminds me of both my Slow Cooker Hot Fudge Chocolate Cake and Slow Cooker Banana Bread with Brown Sugar Sauce because in both of those you pour water over dough, and during cooking a self-forming sauce is created. The same thing happens here.

Let me tell you, the cinnamon-sugar sauce is wonderful. It’s got just the right amount of cinnamon to add interest and flavor to the peaches, it’s wonderfully sweet, and reminiscent of caramel sauce. It forms underneath the juicy peaches and you’ll want to drink it.

What’s in the Fresh Peach Cobbler?

To make this easy peach cobbler with fresh peaches, you’ll need: 

• All-purpose flour
• Granulated sugar
• Baking powder
• Cinnamon
• Salt
• Fresh peaches
• Milk
• Vanilla extract
• Water
• Light brown sugar
• Unsalted butter

How to Make Peach Cobbler with Fresh Peaches 

This recipe has an easy, stir-together dough and there are no eggs, oil, or butter. Just flour, sugar, milk, cinnamon, and peaches.

Super basic, easy, and the perfect way to use summer fresh peaches. 

1. Turn the dough out into a pan.
2. Make the cinnamon-sugar syrup.
3. Then pour a the cinnamon sugar mixture over it. As you’re pouring this watery mixture over the dough, you’ll think to yourself there is no way this will ever work or set up but it does. And it’s so good.
4. Bake, cool, and serve with ice cream, whipped topping, whipped cream, and a sprig of mint if you’d like.

Baking Pan Tips

I made the recipe in an 8×8-inch pan and used 4 medium/large peaches, a solid 4 cups. I literally had no space at the top of my pan and an overflow could have easily happened.

So I suggest using a 9×9-inch pan if you’re using 4 full cups of peaches like I did. If you’re using 3-ish cups, you can get away with an 8×8-inch pan.

With a 9-inch pan, you’ll probably be able to decrease baking time by about 5 minutes.

However, baking times are just approximate here since no two peaches are exactly the same size or have the same juiciness level. Bake until the edges are bubbly and the center is set.

Serve with a sprig of mint and a splash of cream, whipped cream, whipped topping, or ice cream for maximum decadence!

Can Frozen Peaches Be Used? 

I recommend using fresh peaches, not frozen. If using frozen, I imagine you’d need to let them thaw completely and then drain any excess liquid. 

Can I Use Canned Peachs?

Yes you can. Obviously the flavor isn’t the same but the recipe will work.

I suggest using a 15-ounce can of peaches, in juice (not syrup), and drained well.

Does Peach Cobbler Need to Be Refrigerated? 

No, since the cinnamon peach cobbler is baked it’s safe to keep at room temperature for up to five days. Store in an airtight container or cover tightly with foil. 

Tips for Making Fresh Peach Cobbler 

You could probably mix-and-match the peaches with other stone fruits like nectarines or plums.

You’re likely fine to double this recipe and bake it in a 9×13-inch pan. 

You can easily make this easy peach cobbler with fresh peaches dairy-free by using a non-dairy milk in the dough (I used cashew milk) and a butter alternative in the sauce

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4.93 from 13 votes

Cinnamon-Sugar Saucy Peach Cobbler

By Averie Sunshine

Don't settle for boring peach cobbler when you can have this EASY version that's packed with cinnamon-sugar flavor!! Everything is coated in an AMAZING sauce! Your new GO-TO peach cobbler recipe!!

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

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Ingredients 

Dough

• ▢ 1 cup all-purpose flour
• ▢ ½ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon salt, or to taste
• ▢ 3 ½ to 4 cups fresh ripe peaches, from about 3 to 4 medium/large peaches, sliced into thin wedges (I did not peel)
• ▢ ½ cup milk, I used cashew milk
• ▢ 1 teaspoon vanilla extract

Sauce

• ▢ 1 ½ cups water
• ▢ ½ cup granulated sugar
• ▢ ½ cup light brown sugar, packed
• ▢ 1 tablespoon unsalted butter
• ▢ ½ to 1 teaspoon cinnamon, or to taste
• ▢ fresh mint sprigs for garnishing, optional
• ▢ cream, whipped cream, or ice cream for serving, optional

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Instructions 

Dough:

• Preheat oven to 350F. Line either an 8×8 or 9×9-inch baking pan with aluminum foil, spray with cooking spray, and set aside. If you’re using 4 cups peaches, use a 9×9-inch pan. Read blog post for more info.
• To a large bowl, add the flour, sugar, baking powder, cinnamon, salt, and whisk to combine.
• Add the peaches, milk, vanilla, and stir to combine. Tip – If using canned peaches, I suggest a 15-ounce can sliced peaches in juice (not syrup), and drained very well. Frozen peaches are also acceptable, make sure they are thawed and drain off any liquid before using.
• Turn dough out into prepared pan smoothly the top lightly with a spatula as necessary; set aside.

Sauce:

• To a medium saucepan, add the water, sugars, butter, cinnamon (I used 1 teaspoon), and heat over medium-high heat until mixture is boiling and sugars have dissolved. Allow sauce to simmer gently for about 3 minutes, stir frequently.
• Evenly, slowly, and carefully (it’s hot, use caution) pour sauce over the dough. It looks like a liquidy mess, but it works out.
• Place pan on a baking sheet as insurance against overflow while baking, and bake for about 45 minutes (if using a 9×9 pan) to 50 minutes (if using an 8×8 pan), or until the edges are bubbling and the center is set. Dessert will set up up more in the center as it cools.
• Place pan on a wire rack and allow it to cool for about 20 to 30 minutes.
• Optionally garnish with mint, add the optional creamy topping of your choice, and serve immediately.

Notes

Storage: Dessert is best warm and fresh but will keep airtight at room temp for up to 5 days.

Adapted from Taste of Home.

Nutrition

Serving: 1, Calories: 251kcal, Carbohydrates: 53g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 188mg, Fiber: 3g, Sugar: 42g

Nutrition information is automatically calculated, so should only be used as an approximation.

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