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Cinnamon Peach Cobbler

Fresh peaches and cinnamon, topped with a delicious cream biscuit crust.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Keyword: peach


For the filling

  • 6 cups sliced fresh peaches
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 2 tbsp cornstarch

For the topping

  • 1 1/2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups heavy cream (plus 1 tbsp extra for brushing)
  • 1 tsp demerara sugar (for sprinkling on top)


  • Pre-heat your oven to 375°F.
  • Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.

Prepare the filling

  • Cut the peaches into slices, leaving the skins on.
  • In a large bowl, add the peach slices, brown sugar, cinnamon and cornstarch. Gently stir to combine.
  • Transfer the mixture to your prepared pie plate.

Prepare the topping

  • In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
  • Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
  • Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
  • Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
  • Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly. 
  • Serve warm with a big scoop of ice cream.


Cobbler topping recipe, and filling inspiration, from The Kitchn.