Cinnamon Peach Cobbler

Out of the cobblers, crisps, and crumbles I think cobblers are my favorite. The topping is crispy on the outside but soft and fluffy on the inside. This dessert is like the gateway dessert to fall. Hints of nutmeg, and the aroma of sweet cinnamon while baking is like lighting a fall candle. Every year my family buys crates of fresh Colorado peaches for a church fundraiser in my home town. When I say fresh, I mean like fresh tree picked, ripe, juicy, and ready to eat peaches. Every year I ask for more and more, they are great to bake with, delicious to eat just as they are, and they freeze great for enjoying later too!

The recipe I first made was from All Recipes, but I’ve up’d the cinnamon factor and added some personal notes on what I did slightly differently. This is such a comforting dessert that everyone will love. Best served warm with vanilla ice cream, you can’t go wrong with that!

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Cinnamon Peach Cobbler

Course Dessert

Author Laura Doerr

Ingredients

Peaches Mixture

• 8-9 fresh peaches peeled, pitted, sliced
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp lemon juice
• 2-3 tsp cornstarch

Cobbler Topping

• 1 cup all-purpose or whole wheat flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 6 tbsp unsalted butter chilled & cubed
• 1/4 cup boiling water

Cinnamon Sugar Topping (combine)

• 3 tbsp white sugar
• 1 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 425 degrees

2. In a large mixing bowl, combine the ingredients listed under the Peaches Mixture. If your peaches are really ripe and juicy go with 3 tsp of corn starch. Pour the peaches mixture into a 2 quart baking dish. Bake for 10 minutes.

3. While the peaches are baking, add flour, sugars, baking powder, salt, and cubed butter to a medium bowl. Work in the butter with a pastry cutter or fork, mixture will be crumbly. Stir in boiling water until just combined. 

4. When peaches are done, remove from oven, and top with spoonfuls of topping mixture. Sprinkle with cinnamon and sugar mixture. Bake for about 30 minutes until topping is golden, and peaches are bubbly. 

5. Cool slightly. Serve warm with vanilla ice cream, yum!

Recipe Notes

I have made this with both all-purpose and whole wheat flour and both turn out great. The whole-wheat flour gives it a little more hearty earthy flavor. 

For the boiling water, did you know you can just microwave water in a microwave safe dish for a couple minutes? I just throw it in for 2-3 minutes and watch for it to start boiling. 

Sugar substitutes could be used, such as Truvia, but watch measurement conversions.