Easy Caramelized Peach Snickerdoodle Cobbler Recipe
This easy recipe transforms fresh or frozen peaches into a warm, caramelized cobbler with a snickerdoodle-inspired topping. A hint of cinnamon and brown sugar creates a deliciously spiced crust, making it the perfect summer dessert—especially when served with a scoop of vanilla ice cream.
Ingredients
- 6 medium peaches thinly sliced (or 2 (10-ounce) bags frozen peaches)
- ⅔ cup packed brown sugar divided
- 3 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1½ teaspoons ground cinnamon divided
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt divided
- ½ cup (1 stick) unsalted butter, melted
- ½ cup buttermilk
- 1 tablespoon granulated sugar
- 1 pint vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 375°F.
- In a baking dish or pie dish, toss the peaches with ⅓ cup of brown sugar, cornstarch, vanilla, and ½ teaspoon cinnamon. Stir to evenly coat the peaches.
- In a separate bowl, whisk together flour, remaining ⅓ cup brown sugar, baking powder, ½ teaspoon cinnamon, and ½ teaspoon salt. Pour in the melted butter and buttermilk, stirring until a smooth batter forms.
- Spread the batter over the peaches, covering them evenly. Bake for 30-40 minutes, or until the topping turns golden and juices bubble around the edges.
- In a small bowl, mix the remaining ½ teaspoon cinnamon, granulated sugar, and ¼ teaspoon salt.
- Once the cobbler is out of the oven, immediately sprinkle the cinnamon-sugar mixture on top. Let it rest for 5 minutes before serving. Enjoy warm, with a scoop of vanilla ice cream if desired.
Notes
Recipe Variations & Swaps:
Fruit Swap: This recipe works beautifully with apples or blueberries for a delicious twist on the classic peach cobbler.
Dairy-Free Option: Use plant-based butter and almond milk with a teaspoon of vinegar instead of buttermilk.
Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
Tried this recipe?Let us know how it was!