Sugar Cookie Peach Cobbler (Small Batch)

Name: Sugar Cookie Peach Cobbler (Small Batch)
Prep time: 14 min
Cook time: 40 min
Total time: 50 min
Ingredients: 6 medium peaches (see Recipe Notes); ¼ cup granulated sugar; 1½ teaspoons Instant ClearJel (or cornstarch, see Recipe Notes); ⅓ cup orange juice; 2 tablespoons bourbon (or whiskey (optional), see Recipe Notes); ½ cup all-purpose flour; ¼ teaspoon baking powder; pinch kosher salt; 6 tablespoons unsalted butter (softened, or a butter substitute); ¼ cup granulated sugar; ¼ cup light brown sugar (packed); 1 large egg yolk; ½ teaspoon vanilla extract; vanilla ice cream (to serve (optional))

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Combine sweet, juicy peaches with a sugar cookie topping and you have peach cobbler magic! This Sugar Cookie Peach Cobbler recipe delivers the warm, bubbly comfort of a traditional cobbler with a golden sugar cookie crust that's irresistibly crispy. Plus, a small batch peach cobbler bakes quicker and there's less leftover. This cobbler will become a family favorite recipe, to be sure!

Peach Cobbler in a baking pan with a scoop of vanilla ice cream.

Jump to:

Why this recipe works
Recipe ingredients
How to peel and chop peaches
How to make Sugar Cookie Peach Cobbler
Air Fryer baking option
Storage and make-ahead instructions
Questions asked and answered
More pie, tart, & cobbler recipes to try
Recipe
Comments

Why this recipe works

You can use fresh or frozen peaches when in season, or drained canned peaches if you'd prefer
The sugar cookie topping is thinner, sweeter, and crispier than a biscuit peach cobbler, and it complements the delicious warm fruit
A small batch peach cobbler bakes faster so there's less heat in the kitchen, and less worry about leftovers

Summertime means sweet, juicy peaches are in season. And what better way is there to feature them than a sweet and bubbly peach cobbler?

But wait - instead of the traditional biscuit cobbler topping, let's top it with a sweet sugar cookie topping. Thinner and crispier, it doesn't compete for attention with the fruit.

Friends, this Sugar Cookie Peach Cobbler recipe is one that I've been baking for many years. It's truly a family favorite, one that I hope your family will love, too.

I love warm baked fruit desserts, like a fresh blueberry pie and lattice apple pie. And this small batch peach cobbler isn't that far off from my small batch mixed berry crisp made in a mini cast-iron skillet.

This sugar cookie peach cobbler is warm and comforting, and the cookie crust adds a unique twist to a traditional summer dessert. Plus, I've scaled down the recipe so it bakes faster (less heat in the kitchen!) and leftovers are kept to a minimum.

When you combine sweet, juicy peaches with a sugar cookie topping, you'll have peach cobbler magic!

Recipe ingredients

You'll need the following ingredients to make the peach cobbler filling:

Ingredients for the peach cobbler filling portioned into glass bowls.

For the sugar cookie peach cobbler topping, you'll need these ingredients:

Ingredients for the cookie dough topping portioned into glass bowls.

Ingredient Notes

Peaches: Peaches can be fresh or frozen, and can be peeled or unpeeled (although I prefer them peeled). You can use canned peaches if you wish. They should be drained thoroughly (discard the liquid), and don't need to be cooked.

Other fruit can be used in place of peaches, like blueberries, blackberries, raspberries, halved and pitted cherries, apples, or any combination of fruit you desire.

Thickener: I'm using Instant ClearJel to thicken the peach filling (like I did with my fresh blueberry pie). You can use cornstarch instead if you wish.

Bourbon (not shown): You can add a boozy kick to the filling by adding 2 to 3 tablespoons of bourbon or whiskey after cooking the fruit. It adds warm depth to the filling with a hint of spice.

Be warned: while the amount of alcohol is small, it may not all be cooked out because of the shorter baking time. Use discretion when serving children or those with alcohol sensitivities.

Flour: Use all-purpose flour or substitute in a 1 : 1 gluten-free all-purpose flour as desired.

Butter: Using unsalted butter is preferred - if you're using salted butter, just omit the salt. You can also make this a dairy-free peach cobbler by using your favorite butter substitute.

See the recipe card for a full list of ingredients and measurements.

How to peel and chop peaches

Peeling peaches

Peeling peaches doesn't have to be a chore - you can do it quickly and easily with a serrated peeler. It works like a standard vegetable peeler, but it gently pulls away the peel without losing too much fruit.

Alternatively, you can score the bottom of the peach with an "X" using a small knife. Blanch the peaches in boiling water for 1 minute, then immediately transfer to ice water. The skins should slip right off.

Chopping peaches

Stone fruits, like peaches, plums, apricots, and nectarines, come in two types, freestone and clingstone. Knowing which type you have can help determine the best way to chop them:

Freestone: This is when the pit slips easily from the fruit. Separate the fruit into halves, then chop the halves as needed.
Clingstone: This variety is when the pit is firmly embedded in the fruit. Here you'll want to trim the flesh from around the pit as best you can, then chop up the sections as needed.

Collage of showing the trimmed peach pit and chopped peaches.

Step 1: Make the filling

In a small bowl, whisk together the sugar and Instant ClearJel or cornstarch.

In a medium saucepan, whisk together the orange juice and the sugar mixture. Add the chopped peaches to the saucepan and stir to combine (photo 1).

Collage of combining orange juice, sugar, and chopped peaches in a saucepan.

Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly, until the peaches are hot and tender.

Stir in the bourbon or whiskey, if using.

Transfer the mixture to an 8-inch round baking pan (see the FAQs below for baking pan alternatives) and set aside (photo 2).

Collage of the cooked peach filling in the saucepan and in a baking pan.

In a small bowl, whisk together the flour, baking powder, and salt, then set aside (photo 3).

A bowl of flour, baking power, and salt on a marble counter.

In a medium bowl, use a hand mixer to beat the softened butter, sugar, and brown sugar until the mixture is light and fluffy.

Add in the egg yolk and vanilla extract, and beat to combine (photo 4).

Collage of mixing the butter, sugars, egg yolk, and vanilla for the cookie topping.

Stir in the flour mixture on low speed until the dough is just combined (photo 5).

Collage of before and after folding in the flour mixture for the cookie topping.

Step 3: Assemble the cobbler

Using a small cookie scoop or 2 spoons, portion the dough in 1 tablespoon mounds all over the top of the filling (photo 6).

If desired, place the baking pan on a half sheet baking pan if you're worried about the fruit bubbling over.

Scooping the cookie topping onto the peach filling.

Step 4: Bake the cobbler

Bake the cobbler at 375˚F until the cookie topping is golden brown and the filling is bubbly, about 25 to 30 minutes (photo 7).

Remove the cobbler from the oven and allow it to cool on a cooling rack for 5 to 10 minutes before serving.

Collage of before and after baking the peach cobbler.

Air Fryer baking option

If your baking dish will fit in your air fryer, you can certainly bake your peach cobbler there - no heating the kitchen!

To bake, reduce the temperature to 350˚F and bake for about 15 to 20 minutes. Make sure the topping is golden brown. If it's not, bake for a few minutes more.

Storage and make-ahead instructions

Storage instructions: Peach Cobbler can be stored in the refrigerator for up to 5 days. The baked cobbler freezes well, tightly wrapped in plastic wrap and foil, for up to 3 months. Thaw the cobbler overnight in the refrigerator, then warm in a 350 °F oven for 25 to 30 minutes or until heated through.

Make-ahead instructions: You can make the filling and sugar cookie topping ahead and store them separately, either in the refrigerator or freezer. If frozen, thaw overnight in the refrigerator before using, then assemble the cobbler just before baking.

Scaling the recipe

This cobbler recipe can be doubled using ¾ cup (180 grams) orange juice for the filling and 1 cup of butter, ⅛ teaspoon salt, and 1 large egg for the cookie topping. Bake in a 9- x 13-inch baking pan (or equivalent) for the same amount of time as above.

Questions asked and answered

Here are some questions you might have...

Do I have to cook the peach cobbler filling?

It isn't strictly necessary to cook the fruit beforehand, but it speeds up the baking time and insures that the fruit will be tender (especially if you have hard, unripe fruit).

If you don't want to do that step, just omit the ClearJel or cornstarch, and combine the remaining filling ingredients in a large bowl. Transfer the mixture to the baking pan and bake for 35 to 40 minutes.

What size baking pan can I use for a small batch peach cobbler?

You can use whatever type of baking pan you'd like to serve from, like an 8-inch square baking pan, a standard loaf pan, or your favorite decorative baking dish, as long as it has a volume of 6 cups (1.4L). Or divide the filling and the topping between six 8-ounce ramekins for individual peach cobblers.