Snickerdoodle Peach Cobbler
Juicy cinnamon peaches topped with a tender, perfectly crispy-yet-chewy snickerdoodle cookie layer. This twist on a classic peach cobbler is full of flavor and so simple to make!
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Necessity is the mother of invention, right?
That’s kind of been the story of my summer. I’m pre-baking most of the recipes I plan to share this coming school year, to save my sanity when I’m back to teaching. (Side note: this week I finally cleared my credential, which has been such a long and complicated journey. Yay me!) However, to save my health, I’m trying to stretch one recipe into a few smaller desserts, so we don’t eat a year’s worth of full-sized recipes in two months.
Well, I had a bit of leftover snickerdoodle dough and some peaches that I needed to use up to avoid mindlessly eating raw dough. So…I made a thing.
A really, really yummy thing.
In fact, I’m surprised my husband ate most of it—usually I eat the fruity desserts.
But this cobbler is filled with cinnamon flavor and the snickerdoodle topping has the best crispy edge and chewy center—just like any good cookie.
It’s turned this non-cobbler eating girl into a fan.
Why this recipe works
Peaches are such a lovely summery fruit, which is why peach cobbler usually lets them be the star without any additional flavors. However, cinnamon complements the peaches perfectly. What you get is a warm, earthy, almost caramelized flavor that is delicious year round.
The snickerdoodle topping uses slightly less flour than your typical recipe, meaning it will cook to that perfectly crispy-on-the-edge and chewy-in-the-middle texture that any good cobbler (and cookie) has. And, of course, the cinnamon sugar sprinkle on top is not only quintessential for a snickerdoodle but also pairs perfectly with the cinnamon peach layer and creates that nice crunch—and color—on top.
Key ingredients
Peaches. Fresh peaches are ideal. See below for using canned or frozen. Also, peeling them is optional, as cooking tends to soften the peel to the point that it melts into each bite.
Sugar/brown sugar. You’ll use granulated sugar in the peach layer, cookie layer, and topping, while just a little light brown sugar goes into the dough.
Cinnamon. Use a quality cinnamon, as the flavor difference really is noticeable in baked goods.
Flour. Be sure to spoon then level your flour, and don’t skip the sifting step!
Baking soda. This helps create that poofiness of a typical cobbler.
Cream of tartar. Necessary in any snickerdoodle, this creates that classic flavor and texture.
Salt. Sea salt is ideal. Reduce to just a pinch if using salted butter.
Butter. Use unsalted, European style butter for a better texture. Make sure it is soft but not shiny. If it does become shiny, refrigerate for 10 minutes to firm it back up a bit.
Egg. Just one large egg is needed, unless you double the topping to make a half batch of cookies.
Vanilla extract. Use pure, not imitation, vanilla.
How to make snickerdoodle peach cobbler
1. Peel and slice peaches. Peeling is optional, but it’s pretty classic for peach cobbler. If the pit won’t come away easily, you can slice the peaches around the pit instead, but you may need an extra peach to make up for the bit left stuck to the pit.
2. Mix with cinnamon and sugar. Spread this in your prepared pan.
3. Sift dry snickerdoodle ingredients. Sifting keeps it tender.
4. Beat butter and sugars. I prefer a handheld mixer for these smaller ratios. Mix until light and fluffy.
5. Beat in egg and vanilla. Mix until well combined.
6. Mix in dry ingredients. Mix on low just until combined.
7. Crumble on top of peaches. There’s no right or wrong way—it’ll bake out into a lovely topping.
8. Sprinkle with cinnamon sugar.
9. Bake until bubbling. You may need to tent it halfway if the edges brown before the peaches bubble.
Enjoy with whipped cream or vanilla ice cream!
Tips and FAQ’s for this recipe:
Double the dough and make cookies!
This cobbler uses up about half of a snickerdoodle cookie recipe. I’ve reduced the flour slightly here, so if you double the topping, be sure to chill the remainder to it comes together nicely. You can also double the cinnamon sugar topping called for in the cobbler and roll the cookies in that. Bake at 325F/165C for 8-10 minutes.
Do I have to peel the peaches?
Nope! I didn’t. It’s pretty standard to peel the peaches in a cobbler, but I’m lazy and also don’t mind the peach skins. Plus, I’ve always heard that the nutrients are in the skins (although I’ve heard that about apples, not peaches, but still, why risk it?). You can also blanch the peaches to remove the skins, but that is far more effort than I care to put into this. The appeal of this recipe is how ridiculously easy it is!
Can I use canned or frozen peaches?
Yes! Fresh peaches are by far the superior option, but if those aren’t available to you, you can use frozen or canned peaches. For frozen, thaw then drain them and blot gently with a towel to remove excess moisture. For canned, be sure they don’t have any added sugar. Drain them then blot gently with a towel.
Can I make this in advance?
Yes! While this cobbler comes together very quickly and easily, you can simplify your life by making this in advance one of two ways. You can fully bake the cobbler, refrigerate it (well-covered) then reheat in at 350F/175C for 20 minutes before serving. Or, you can just make the snickerdoodle dough and slice your peaches in advance (you could also pre-portion the cinnamon and sugar to mix with the peaches and to sprinkle on top). That way, all you have to do the day you’ll need this is literally throw it all together and bake.
Serve with whipped cream or ice cream!
Cobbler is best served warm with something cool and creamy on top. Whipped cream is always simple—just whip 1 cup heavy cream and 2 tablespoons powdered sugar until soft peaks form. Or, you can serve it with vanilla ice cream! For a truly homemade experience, try making vanilla bean ice cream!
My tools
Here are my must-have tools I use for making this cobbler. Affiliate links provided.
Mesh sieve (because sifting is KEY for a perfect cookie topping)
12” cast iron skillet or 9x13 baking pan
Vegetable peeler (to remove peach skins)
Snickerdoodle Peach Cobbler
- prep time: 20-25 minutes
- bake time: 25-30 minutes
- total time: 55 minutes
servings: 10-12
Ingredients:
for the peach filling
- 6 large or 8 medium fresh peaches, peeled and sliced (about 5 cups)*
- ½ cup (100g) granulated sugar
- ½ tablespoon (4g) ground cinnamon
for the snickerdoodle dough
- 1 ¼ cup (170g) flour, spooned then leveled
- ½ teaspoon (2g) baking soda
- 1 teaspoon (3g) cream of tartar
- ¼ teaspoon (2g) sea salt
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 egg, room temperature
- ½ tablespoon (6g) pure vanilla extract
topping
- 3 tablespoons (38g) granulated sugar
- 1 tablespoon (8g) ground cinnamon
Instructions:
- Preheat oven to 400F/200C. Lightly grease a 12” cast iron skillet or 9”x13” baking pan with butter or baking spray.
- Prepare the peaches by peeling them (you can use a vegetable peeler for this), removing the pit, then slicing about half an inch thick.
- Mix slice peaches with sugar and cinnamon and spread in the bottom of your prepared pan.
- Make the snickerdoodle dough. Using a large fine mesh sieve, sift and whisk together the flour, baking soda, cream of tartar, and salt into a medium mixing bowl. Set aside.
- Cream the butter, sugar, and brown sugar using the paddle attachment of your stand mixer or a handheld mixer (I prefer the handheld because this is such a small batch). Beat on medium until light in color and fluffy, about 2-3 minutes.
- Add the egg and vanilla. Beat on medium until very smooth, about 1 minute.
- Beat in the flour mixture on low, just until combined.
- Crumble the dough on top of the peaches.
- Mix the cinnamon and sugar topping in a small bowl. Sprinkle evenly on top of the cobbler.
- Bake for 25-30 minutes, until the peaches begin to bubble. Watch closely and tent with foil if the snickerdoodle topping begins to brown along the edges before the peaches bubble.
- Let cool 10-15 minutes then serve with whipped cream or vanilla ice cream.
Enjoy!
Store leftovers, well-covered, in the fridge for up to 5 days.
Cobbler can be made up to 1 day in advance and reheated at 350 for 15-20 minutes before serving.
*You can leave the peel on the peaches–it’s entirely a personal preference.
