Peaches and Cream Cobbler

This Peaches and Cream Cobbler is easy to make and oh so delicious! A juicy layer of peaches with a sweet biscuit topping make the perfect combo in this dessert. Don’t forget a dollop of freshly whipped cream on top!

peach cobbler served with ice cream

This post may contain affiliate links which won’t change your price but will share some commission.

Nothing says summer like a flavorful peach treat. But sometimes we want a bit of that sunny goodness other times of the year, too! That’s what makes this recipe so wonderful – you can enjoy all that you love about peaches and cream cobbler without needing fresh peaches. Frozen peaches work excellent!

With frozen peaches all the peeling and cutting is done for you, making this dessert easier than ever. Once the peach and cake-y biscuit layers are baked and cooled, all that is left is a quick and easy mixture of fresh whipped cream to put on top. Add a scoop of ice cream to make it extra special!

Ingredients to Make Peaches & Cream Cobbler:

  • frozen peaches
  • granulated sugar
  • nutmeg
  • flour
  • baking powder
  • butter
  • egg
  • milk
  • heavy whipping cream
  • powdered sugar
ingredients for peach cobbler

How to Make Peaches & Cream Cobbler:

Preheat the oven to 400 degrees. Grease a 9×13 baking dish and set aside. In a large mixing bowl, mix together peaches, sugar and nutmeg until evenly coated. Spread evenly in the 9×13 baking dish and set aside. 

In a medium mixing bowl whisk together flour, sugar, and baking powder. Make a well in the middle and add the butter, egg and milk. Mix everything together until the dough becomes crumbly. Drop the dough evenly over the peaches until they are entirely covered. Bake for 45 minutes at 400 degrees. 

Remove from the oven and allow it cool. Beat together the whipping cream and powdered sugar until stiff peaks form, about five minutes. 
Serve the cobbler warm with the fresh whipped cream. Garnish with freshly grated nutmeg. 

Notes & Tips

Substitutions

  • Peaches: You can use 6 cups of fresh peaches or two 15 ounce cans instead of frozen. 
  • Whipped cream: Store bought whipped cream can be used in place of the homemade whipped cream. 

How to Store Peaches and Cream Cobbler

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350 for 10-15 minutes until warmed through.

Expert Tips for Peaches and Cream Cobbler

  • You will know when the cobbler is done when the topping is golden brown and the peach juices are bubbling on the sides. 
  • Be sure to thaw and strain frozen peaches to avoid a runny or soggy cobbler. 
peach cobbler served in bowl with whipped cream
JOIN MY NEWSLETTER TO RECEIVE…

A free Cinnamon & Sage Co. meal planner and shopping list!


Peaches and Cream Cobbler

Course: DessertDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

45

minutes
Total time

50

minutes

Ingredients

  • 3 bags (16 ounces) frozen peaches, thawed

  • 1 cup granulated sugar

  • ½ teaspoon nutmeg

  • Dough:

  • 2 cups flour

  • ½ cup granulated sugar

  • 1 teaspoon baking powder

  • ⅓ cup butter, melted

  • 1 egg

  • 3 tablespoons milk

  • Whipped Cream:

  • 1 cup heavy whipping cream

  • ½ cup powdered sugar

Directions

  • Preheat the oven to 400 degrees. Grease a 9×13 baking dish and set aside. 
  • In a large mixing bowl, mix together peaches, sugar and nutmeg until evenly coated. Spread evenly in the 9×13 baking dish and set aside. 
  • In a medium mixing bowl whisk together flour, sugar, and baking powder. Make a well in the middle and add the butter, egg and milk. Mix everything together until the dough becomes crumbly. 
  • Drop the dough evenly over the peaches until they are entirely covered. Bake for 45 minutes at 400 degrees. 
  • Remove from the oven and allow it cool. Beat together the whipping cream and powdered sugar until stiff peaks form, about five minutes. 
  • Serve the cobbler warm with the fresh whipped cream. Garnish with freshly grated nutmeg. 

More Dessert Recipes:

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *