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Peaches and Cream Cobbler

Peaches and Cream Cobbler

I hope y’all know how much I love and appreciate you. If you didn’t, consider this recipe an example of it. Many of you mentioned either an allergy or a general aversion to strawberries when I posted my Strawberry Cheesecake Cobbler, and a couple of you requested a peach version. And look at what I’ve got for you today: just that!

This Peaches and Cream Cobbler is almost exactly the same as the strawberry one from earlier this week except for a couple of key changes: we use less cheesecake in this one, and we bake it at two different temperatures instead of one. This is to allow the cheesecake to bake fully and set both above and beneath the cobbler.

Peaches and Cream Cobbler

Peaches and Cream Cobbler Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Peaches and Cream Cobbler recipe:

  • Peaches: It’s not yet peach season here in North Carolina, so I used frozen local peaches that I thawed and drained before starting.
  • Cream cheese, condensed milk, eggs: These three ingredients are all we need for our cheesecake batter. We’re using less cheesecake for this than my Strawberry Cheesecake Cobbler. That’s partially why I named it Peaches and Cream instead of Peach Cheesecake Cobbler.
  • All-purpose flour, salted butter, boiling water: For the cobbler. Sef rising and unsalted butter are fine substitutes. Make sure the water is actually boiling!
  • Cornstarch, water: To thicken our peaches. We’re not cooking them before they go in the cobbler. This is optional, just expect a slightly runnier filling.
  • Granulated sugar, brown sugar, turbinado sugar: It’s a dessert, after all. Notice that I don’t specify dark or light brown sugar; that’s because either works just fine in this recipe.
  • Ground coriander, ground cinnamon, ground ginger, vanilla extract, ground nutmeg, ground cloves, almond extract: Flavorings. Coriander adds a bit of zing to the cobbler, the others create a warm, round, flavorful sauce to coat the peaches along with a little sugar and some of their natural moisture.
Peaches and Cream Cobbler

How to Make Peaches and Cream Cobbler

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Peaches and Cream Cobbler recipe:

  • Prepare the peaches. Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’:  the peaches, sugars, vanilla, lemon juice, cinnamon, and ginger. Stir them together so that the peaches are coated in the spiced sugar mixture that develops, then set them aside to macerate for 30 minutes. 
  • Make the cheesecake. Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
  • Make the cobbler batter. Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding until you see no more dry streaks.
  • Build the Peaches and Cream Cobbler. Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Grab that bowl of peaches. Give them a stir so they’re lightly coated in the sauce that’s formed at the bottom of the bowl, then drain them. I recommend reserving that liquid, it’s nice over ice cream and other fruit, but it’s up to you. Drain the peaches well, in a colander or strainer, shaking off the excess liquid.  Pour the peaches into the pan, and spread them out into an even layer. Next, pour the cheesecake batter over the peaches and stir them together. Dollop the cobbler batter on top of the peaches and cheesecake. Spread the cobbler batter out over the peaches and cheesecake. It’s up to you if you want the top completely covered – I did, see the photos above for an example, or to leave space for the cheesecake and peaches to poke through. 
  • Bake. Next, sprinkle the turbinado sugar over the surface, entirely coating all of the cobbler topping. Place the baking sheet onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 55 minutes. The cobbler should be noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Dassit! 
Peaches and Cream Cobbler

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Peaches and Cream Cobbler

Peaches and Cream Cobbler


  • Author: María
  • Total Time: 1 hour 45 minutes
  • Yield: 10 1x

Description

Because I love y’all, even those of you who don’t worship at the altar of strawberries as I do.


Ingredients

Scale

Cheesecake:

  • 8 oz cream cheese, room temperature
  • 1/4 C condensed milk
  • 1 large egg

Cobbler:

  • 2 C all-purpose flour
  • 3/4 C salted butter, cold and diced
  • 1/2 C + 2 tbsp boiling water
  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 1/4 C turbinado sugar
  • 2 tsp baking powder
  • 1/4 tsp ground coriander

Filling:

  • 2 lbs sliced peaches
  • 1/4 C granulated sugar
  • 1/4 C brown sugar
  • 2 tsp cornstarch
  • 1 tsp cold water 
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves

Instructions

  1. Grab a large mixing bowl and to it add all of the ingredients listed under ‘filling’ except the cornstarch and water: the peaches, sugars, vanilla, almond extract, cinnamon, nutmeg, cloves, and ginger. Stir them together so that the peaches are coated in the spiced sugar mixture that develops, then set them aside while you work on the cobbler and cheesecake batters.
  2. Grab your stand mixer (or a hand mixer and another large mixing bowl). On medium-high speed beat together the cream cheese, eggs, and condensed milk until light and a bit fluffy, about 10 minutes.
  3. Start boiling your water, and grab another mixing bowl. We’re going to whisk together the flour, coriander, baking powder, and remaining sugars in this one. Once well combined, add the cold, cubed butter to the bowl. Use a pastry cutter – or a really sturdy fork – to cut the butter into the flour mixture. Work the butter through the flour until there are no chunks larger than a pea, then make a well in the center of the bowl.
  4. Grab that bowl of peaches. Give them a stir, then drain them thoroughly. You can reserve the liquid to use for something else, or discard it. Preheat your oven to 350°F and place a rack in the center. Stir together the cornstarch and water in a small bowl, then stir that slurry into the peaches. Make sure they’re coated. 
  5. Grease a baking dish – I recommend a 9×13″ pan, but any with at least a 12-cup capacity should work – lightly with baking spray or oil. Pour the peaches into the pan, and spread them out into an even layer. Next, pour about two-thirds of the cheesecake batter over the peaches and spread that out evenly.
  6. Return to the bowl you’re making the cobbler batter in. When the water is boiling – a rolling boil, popping bubbles, and all that jazz – pour it into the well you made in the center of the flour mixture. Fold the water in with a silicone spatula, working quickly. It might seem like there isn’t enough water but just keep stirring and folding. Once you see no more dry streaks in the cobbler batter, dollop the cobbler batter all along the top of the peaches and cheesecake. Spread the cobbler batter out evenly, making sure everything is covered.
  7. Pour the remaining cheesecake batter into the center of the pan, on top of the cobbler. Use your spoon to spread it out evenly, leaving it in the center of the pan. Don’t spread it all the way out to the edges, but smooth it out enough that it’s a pretty thin layer.
  8. Next, sprinkle the turbinado sugar over all of the exposed cobbler, coating those entirely. You can sprinkle some on the cheesecake part if you want. Place the cobbler dish onto a baking tray to catch any drippage, and place the cobbler in the center of the oven. Bake for 25 minutes at 350°F, then reduce the oven temperature to 325°F. Continue baking the cobbler for another 40-45 minutes until it’s noticeably puffy, and the sugar hardened into a crust. Let the cobbler rest on the counter for 20-30 minutes before spooning in, to allow the cheesecake to set. Or don’t, and eat it burning hot. Up to you. Dassit!
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
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