Easy Brown Sugar and Cinnamon Peach Cobbler Crisp

overhead shot of two spoons dug into peach cobbler with two scoops of vanilla ice cream melting atop cobbler with a serving of cobbler on small white plate beside, peaches and flowers around on marble surface.

Easy Brown Sugar and Cinnamon Peach Cobbler Crisp

Enjoy the beast of peach season with this Brown Sugar and Cinnamon Peach Cobbler Crisp! Sweet and juicy peaches mixed with brown sugar and cinnamon, topped with a brown sugar biscuit, and cinnamon streusel. Every bite is just SO. GOOD.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 40

Total Time: 1 5

Servings: servings

Calories: 282kcal

Ingredients

Streusel

¼ cup brown sugar firmly packed
2½ Tablespoons all purpose flour
½ teaspoon ground cinnamon
1½ Tablespoons salted butter room temperature

Filling

7 cups sliced peaches
½ cup brown sugar firmly packed
5 Tablespoons corn starch
1½ teaspoons ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract

Topping

½ cup all purpose flour
2 Tablespoons brown sugar firmly packed
¾ teaspoon baking powder
2 Tablespoons salted butter cold
¼ cup heavy cream
1 large egg yolk
¼ teaspoon vanilla extract

Instructions

Heat oven to 350℉/177℃.
Spray an 11-inch round pan with cooking spray. Set aside.

Streusel

In a small bowl, combine brown sugar, flour, cinnamon, and butter.
Use a pastry blender, a fork, or your fingers to mix until crumbly. Set aside.

Filling

Combine all ingredients in a large bowl.
Stir until peaches are thoroughly coated.
Pour into prepared pan. Set aside.

Topping

In a medium bowl, mix together flour, brown sugar, and baking powder.
Grate in butter.
Lightly toss together until all butter is coated.
Whisk cream, egg yolk, and vanilla together in a small bowl.
Pour over flour mixture.
Gently mix together until it forms a dough.
Drop by spoonfuls on top of prepared filling.
Sprinkle streusel on top.
Bake for 40 minutes, or until golden brown and bubbly.

Notes

Substitutions:

You can use frozen peaches for this recipe.
To make this cobbler vegan, use a vegan heavy whipping cream, your favorite vegan egg substitute (we like aquafaba) and your favorite plant-based butter.
To make this recipe gluten-free, use your favorite 1:1 gluten-free all-purpose flour blend.

Expert Tips:

Remember to wash, core, and peel your peaches.
When making the filling, be careful to not smash/mush the peaches!
Do not over mix the dough for the topping! It’s best to use a rubber spatula to fold/mix the cream into the dry ingredients.
Baking times may very depending on how your oven bakes. Keep an eye on it!
If you’re unsure if the cobbler is done, you can use an instant read thermometer. Place the thermometer in the thickest part of the topping and, if it reads around 200 degrees Fahrenheit, the cobbler is done.
Let the cobbler cool slightly before serving. The longer it cools, the less juicy it will be when you cut into it.

Nutrition