Peach Snickerdoodle Cobbler

Fresh peaches baked to sweet cinnamony perfection under a Snickerdoodle cookie crust! Top with a scoop of cool, creamy vanilla ice cream and you have the most comforting dessert of the summer!

I’ve been on a bit of a snickerdoodle kick lately. Maybe it has to do with my sad and overly-excessive excitement for fall (EXACTLY 30 days away, people!), but I just cannot get enough of that sugary-cinnamony combo. Not to mention, the heavenly aroma that permeates from the oven while warm snickerdoodles are baking…absolute euphoria.

So since we’re still relishing the final few weeks of summer, I decided to combine a summer favorite with a fall favorite–Peach Cobbler and Snickerdoodles!

This Peach Snickerdoodle Cobbler has comfort food written all over it.

Sweet, juicy peaches spiced with just the right amount of cinnamon and brown sugar…

A soft, thick snickerdoodle cookie crust with those wonderfully delicate crisp edges…

And a sandstorm of cinnamon sugar on top.

THIS is how you do a peach cobbler, guys.

While it’s usually the fruit filling that shines in most cobblers, it’s definitely the snickerdoodle cookie crust that steals the spotlight in this cobbler. Most traditional cobblers are baked with a biscuit topping which tends to be a little less sweet. However, I prefer things on the sweeter side (hard to imagine, I know), whether it’s a brown sugary oat crumble topping or a sweet cakey topping, like my Blueberries n’ Creme Cobbler.

Paired with the warm, golden peaches, this snickerdoodle cookie crust is absolutely to-die-for. I hesitate to even call it a crust because it’s SO not your typical plain pie crust. This cobbler literally has snickerdoodle cookie dough baked on top!

And there’s definitely no shortage of cinnamon sugar on this cobbler. If there’s one thing I know about snickerdoodles, it’s that you CANNOT call a cookie a snickerdoodle if it’s not COVERED (more like drenched) in cinnamon sugar. It’s just a sad, healthy cookie. And I don’t eat sad things.

Or healthy things.

Warm and toasty from the oven, this cobbler is pretty much screaming for ice cream. Just one generous scoop of ice cream is all you need to finish off one of the most adult onesie/Netflix/lazy Sunday-worthy desserts of the summer.

Just a few tips on peach prep:

1. To peel the peaches, I always allow the peaches to sit in a large bowl of very hot/almost boiling water for a few minutes before using a paring knife to take off the skin. The skin comes off soooo much easier. Trust me!
2. I cut the peaches into bite-sized chunks instead of slices. It’s much easier to scoop out of the dish since they’re not long and flimsy like slices tend to be. If you prefer slices though, be my guest!
3. Baking times will vary depending on whether you bake the cobbler in a single 9×13-inch baking dish or individual ramekins (as pictured). For the ramekins, I pre-baked the peaches in the ramekins for 10 minutes, topped them with the cookie dough and cinnamon sugar, then baked for an additional 20-25 minutes. For a 9×13 dish, I pre-baked the peaches for 10 minutes, topped with the cookie dough and cinnamon sugar, then baked for an additional 28-30 minutes. If you notice the top getting too brown, place a piece of tin foil on top as the cobbler finishes baking.
4. Happy baking!

Peach Snickerdoodle Cobbler

Fresh peaches baked to sweet cinnamony perfection under a Snickerdoodle cookie crust! Top with a scoop of cool, creamy vanilla ice cream and you have the most comforting dessert of the summer!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Refrigeration Time 45 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12 Servings

Ingredients

  

Snickerdoodle Cookie Crust:

• 2 cups all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 1 egg
• ⅓ cup milk
• ½ teaspoon vanilla
• ¼ cup sugar
• 1 teaspoon cinnamon

Peach Filling:

• 12 cups fresh peaches (peeled, pitted, and cut into chunks, about 10-11 medium-sized peaches)
• ½ cup packed brown sugar
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla
• ⅛ teaspoon almond extract
• 2 Tablespoons cornstarch
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt

Instructions

 

Snickerdoodle Cookie Crust:

• In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy. Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the milk and vanilla and beat on medium-high speed until light and fluffy.
• Dump in the flour mixture and beat on low just until combined, about 1 minute. Cover dough tightly with plastic wrap and refrigerate for at least 30-45 minutes, or until it's less sticky, and easier to handle. In a small bowl, stir together the 1/4 cup of sugar with 1 teaspoon of cinnamon.

Peach Filling:

• Preheat oven to 425ºF.
• In a large bowl, combine peaches, brown sugar, lemon juice, vanilla, almond extract, cornstarch, cinnamon, nutmeg, and salt. Toss to coat peaches evenly, then pour into an ungreased 9x13-inch baking dish. Bake for 10 minutes, then remove from the oven.
• Remove snickerdoodle dough from the refrigerator and spoon tablespoons of the cookie dough mixture evenly over the top in a single layer. Sprinkle cinnamon sugar mixture on top. Bake in the oven for 28-30 minutes, or until topping is golden brown and cooked through. Allow cobbler to cool for 10 minutes before serving. Serve warm with vanilla ice cream.

Notes

*For individual ramekins, pre-bake the peaches in the ramekins for 10 minutes, then top them with the cookie dough and cinnamon sugar. Bake for an additional 20-25 minutes, or until lightly browned and cooked through.