Cinnamon-Sugar Saucy Peach Cobbler

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.

It’s 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. I recommend fresh not frozen and you could probably mix-and-match the peaches with other stone fruits like nectarines or plums.

Turn the dough out into a pan and then pour a sugar, water, and cinnamon 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.

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 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.

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. You’ll probably be able to decrease baking time by about 5 minutes 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.

Cinnamon-Sugar Saucy Peach Cobbler

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


  • 1 1/2 cups water
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon unsalted butter
  • 1/2 to 1 teaspoon cinnamon, or to taste
  • fresh mint sprigs for garnishing, optional
  • cream, whipped cream, or ice cream for serving, optional


  1. 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.
  2. To a large bowl, add the flour, sugar, baking powder, cinnamon, salt, and whisk to combine.
  3. Add the peaches, milk, vanilla, and stir to combine.
  4. Turn dough out into prepared pan smoothly the top lightly with a spatula as necessary; set aside.
  5. 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.
  6. Evenly, slowly, and carefully (it’s hot, use caution) pour sauce over the dough. It looks like a liquidy mess, but it works out.
  7. 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.
  8. Optionally garnish with mint, add the optional creamy topping of your choice, and serve immediately. Dessert is best warm and fresh but will keep airtight at room temp for up to 5 days.

Adapted from Taste of Home

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