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

Sugar Cookie Peach Cobbler (Small Batch)

By Tammy Spencer
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!
5 from 1 vote
Prep Time14 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 319kcal

Special Equipment

Ingredients

For the filling

  • 6 medium (6 to 8 medium) peaches, see Recipe Notes
  • ¼ cup (50 grams) granulated sugar
  • 1½ teaspoons (4 grams) Instant ClearJel, or cornstarch, see Recipe Notes
  • ⅓ cup (80 grams) orange juice
  • 2 tablespoons bourbon, or whiskey (optional), see Recipe Notes

For the topping

  • ½ cup (60 grams) all-purpose flour
  • ¼ teaspoon (¼ teaspoon) baking powder
  • pinch (pinch) kosher salt
  • 6 tablespoons (84 grams) unsalted butter, softened, or a butter substitute
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (55 grams) light brown sugar, packed
  • 1 (1) large egg yolk
  • ½ teaspoon (½ teaspoon) vanilla extract
  • vanilla ice cream, to serve (optional)

Instructions

  • Preheat the oven to 375 °F.
  • Make the filling: Chop 6 medium peaches (peeled or unpeeled) into ½-inch sized chunks. You should have about 2 cups of chopped peaches.
  • In a small bowl, whisk together ¼ cup granulated sugar and 1½ teaspoons Instant ClearJel or cornstarch.
  • In a medium saucepan, whisk together ⅓ cup orange juice and the sugar mixture. Add the chopped peaches to the saucepan and stir to combine.
  • 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 2 tablespoons bourbon or whiskey, if using.
  • Transfer the mixture to an 8-inch round baking pan (or your favorite decorative baking dish) and set aside.
  • Make the topping: In a small bowl, whisk together ½ cup all-purpose flour, ¼ teaspoon baking powder, and pinch kosher salt, then set aside.
  • In a medium bowl, use a hand mixer to beat 6 tablespoons unsalted butter (softened), ¼ cup granulated sugar, and ¼ cup light brown sugar until the mixture is light and fluffy. Add in 1 large egg yolk and ½ teaspoon vanilla extract, and beat to combine. Stir in the flour mixture on low speed until the dough is just combined.
  • 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.
    If desired, place the baking pan on a half sheet baking pan if you're worried about the fruit bubbling over.
  • Bake the cobbler until the cookie topping is golden brown and the filling is bubbly, about 25 to 30 minutes.
  • Remove the cobbler from the oven and allow it to cool on a cooling rack for 5 to 10 minutes before serving.
  • Portion the warm cobbler into individual dessert bowls and top with a scoop of vanilla ice cream, if desired. Enjoy!
  • 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.
  • 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.

Recipe Notes

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 for individual peach cobblers.
Peaches can be fresh or frozen, and can be peeled or unpeeled (although I prefer them peeled). Canned peaches should be drained thoroughly (discard the liquid), and don't need to be cooked. 
For easier peeling, use a serrated peeler, or use this method: Score the bottom 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.
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.
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. However, 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.
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! Just 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.
Variations: 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. 

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 51g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 43mg | Potassium: 241mg | Fiber: 3g | Sugar: 39g | Vitamin A: 910IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 1mg