Snickerdoodle Peach Cobbler
This Snickerdoodle Peach Cobbler is the ultimate summer dessert—warm, gooey, and bursting with tart, juicy peaches. It has a luscious, buttery peach filling with a gooey bottom and a cinnamon-sugar snickerdoodle topping that bakes up perfectly golden and crisp. Served warm with a scoop of ice cream, a drizzle of olive oil, and a sprinkle of flaky sea salt, every bite is rich, cozy, and irresistible.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk of chpice
Granulated sugar
All-purpose flour
Baking powder
Salt
Cinnamon
Cream of tartar
Peaches
Water
Brown sugar
Vanilla ice cream, for serving
Olive oil, for serving
Flaky sea salt, for serving
Why You’ll Love a Snickerdoodle Peach Cobbler:
Warm and Gooey Center: Every bite has a luscious peach filling that’s sweet, tart, and perfectly gooey.
Crispy, Golden Top: The cinnamon-sugar snickerdoodle topping bakes into a cake-like crust with crisp edges for the ultimate texture contrast.
Sweet Meets Savory: A drizzle of olive oil and flaky sea salt takes this cobbler to a whole new level of flavor.
Perfect with Ice Cream: Served warm with melting vanilla ice cream for the dreamiest dessert experience.
Easy to Make: No complicated steps—just mix, bake, and enjoy.
Seasonal and Fresh: A delicious way to use ripe summer peaches (or frozen ones any time of year).
Cozy Comfort Food: Ideal for sharing at summer gatherings or enjoying as a weeknight treat.
Unique Twist on a Classic: Combines the best of a snickerdoodle cookie and peach cobbler in one irresistible dessert.
Tips for Making a Snickerdoodle Peach Cobbler:
Use Ripe but Firm Peaches: Fresh peaches hold their shape better while baking and balance sweetness and tartness. Frozen peaches also work—just thaw and drain them first.
Don’t Skip the Pudding Cake Method: Pouring the hot water and sugar mixture over the batter might feel unusual, but it creates that gooey, saucy bottom layer as it bakes.
Sprinkle Brown Sugar Generously: Coating the top of the batter with brown sugar before adding the hot water helps build rich caramel notes in the finished cobbler.
Pour Carefully: Gently pour the boiling water mixture over the back of a spoon so it doesn’t disturb the batter underneath.
Broil for Crisp Edges: After baking, sprinkle a cinnamon-sugar mix over the top and broil briefly for a crackly, golden crust. Keep a close eye to avoid burning.
Serve Warm: The cobbler is best fresh from the oven when the bottom is still gooey and the top is perfectly crisp.
Pair with Vanilla Ice Cream: A scoop of ice cream melts into the warm cobbler, creating the perfect creamy contrast.
Add Olive Oil and Flaky Salt Last: Drizzle olive oil and sprinkle flaky salt just before serving to elevate the flavors without softening the topping.
How to Store a Snickerdoodle Peach Cobbler:
At Room Temperature (Short-Term): If you plan to eat within a few hours, cover the cobbler loosely with foil and keep it at room temperature. This helps preserve the crisp topping.
In the Refrigerator: Store leftover cobbler in an airtight container or cover the baking dish tightly with plastic wrap. Refrigerate for up to 4 days. Reheat in a 300°F oven for 10–15 minutes to revive the gooey bottom and crisp top.
In the Freezer (Baked Cobbler): Freeze fully baked and cooled cobbler in individual portions or as a whole. Wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.
Reheat to Crisp the Top: To keep the topping from going soggy after storage, reheat in the oven instead of the microwave. Broil for 1–2 minutes at the end to bring back the golden, crackly crust.
FAQs:
Q: Can I use frozen peaches instead of fresh?
A: Yes! Frozen peaches work well—just thaw and drain them first to avoid adding extra liquid to the cobbler.
Q: Why does this recipe use boiling water on top?
A: Pouring the hot water over the batter and brown sugar creates the signature gooey bottom layer as it bakes, similar to a classic pudding cake.
Q: How do I keep the topping crispy after baking?
A: For extra crispness, sprinkle on an additional cinnamon sugar mix after baking and broil for 1–2 minutes until golden and crackly.
Q: Can I make this cobbler ahead of time?
A: You can bake it a few hours in advance and reheat in the oven before serving. For the best texture, broil for a minute or two to refresh the crispy top.
Q: Can I use other fruits besides peaches?
A: Absolutely. Try it with nectarines, plums, or a mix of stone fruits for a fun twist on the classic.
Q: How should I serve the cobbler?
A: Serve warm with a scoop of vanilla ice cream, a drizzle of olive oil, and a sprinkle of flaky sea salt for the perfect sweet and salty finish.
Check out my other cobbler recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this snickerdoodle peach cobbler. Happy baking!
