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 Time10 minutesmins
Cook Time50 minutesmins
Additional Time30 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: American
Keyword: cinnamon peach cobbler, easy peach cobbler with fresh peaches, fresh peach cobbler, peach cobbler with fresh peaches
Servings: 12
Calories: 251kcal
Author: Averie Sunshine
Ingredients
Dough
1cupall-purpose flour
½cupgranulated sugar
2teaspoonsbaking powder
1teaspooncinnamon
½teaspoonsaltor to taste
3 ½ to 4cupsfresh ripe peachesfrom about 3 to 4 medium/large peaches, sliced into thin wedges (I did not peel)
½cupmilkI used cashew milk
1teaspoonvanilla extract
Sauce
1 ½cupswater
½cupgranulated sugar
½cuplight brown sugarpacked
1tablespoonunsalted butter
½ to 1teaspooncinnamonor to taste
fresh mint sprigs for garnishingoptional
creamwhipped cream, or ice cream for serving, optional
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.