We love a good apple dessert and this one is a great one! It’s simple to make in an iron skillet but you could also make it in an a 2 quart baking dish. This is a versatile dish since we added in some great spices but you could mix it up and make it your own. You can also use any apples you like in this dish.
SWAPS& ADDITIONS
We used cinnamon, cloves and nutmeg in this dessert but you can easily switch that up. Add in some allspice or top it with cinnamon sugar if you like. Caramel sauce is always a good addition too! Some people love cheese on apple cobbler, so if you are one of those, then definitely add it to this one.
OTHER DELICIOUS APPLE RECIPES
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This spiced apple cobbler has all the wonderful seasonings that go with apples. Made in an iron skillet or a 2 quart baking dish and comes together quickly.
Prep Time 15 minutesmins
Cook Time 45 minutesmins
Total Time 1 hourhr
Course Cobbler, Dessert
Cuisine American
6 to 8cupsapplespeeled and chopped (I used 8 small Gala apples)
3/4cupbrown sugar
1teaspoonground cinnamon
1/4teaspoonground cloves
1/4teaspoonnutmeg
Topping for chopped apples:
1 1/3cupsall-purpose flour
2teaspoonsbaking powder
1/2teaspoonsalt
3/4cupwhite granulated sugar
1/2cupevaporated milkcould use regular milk
4tablespoonsbuttermelted
1teaspoonvanilla extract
1egg
Whisk together the brown sugar, cinnamon, cloves and nutmeg in a bowl. Toss the chopped apples in the sugar and spice mixture. Add apples to the bottom of a 10 inch iron skillet or 2 quart baking dish.
Whisk together the flour, baking powder, salt and sugar in a bowl. Stir in milk, butter, vanilla extract and egg. Spread over apples in dish. Bake in preheated 350 degree oven 45 to 50 minutes until crust is done and brown on top. Serve with ice cream or whipped cream on top.
I usually sprinkle on some extra cinnamon before cooking just because my family loves it and cannot get enough of it. You could sprinkle some cheese on the apples before adding the topping if you like cheese but we like it as stated above and it is one of our favorites.
Blueberry Peach Cobbler is so easy and incredibly delicious! A super simple dessert consisting of juicy peaches and sweet blueberries baked in a crisp yet soft pillowy cinnamon and ginger spiced cake. Serve warm with a scoop of ice cream over top.
Another year and another new cobbler recipe!
If you’ve been around these last 15 years, you’re most likely aware of my cobbler obsession. It started with a brown butter peach cobbler and last year I shared this apple cobbler recipe. Today, this blueberry peach version is making its debut as my 7th cobbler recipe on Simply Scratch. Cobbler recipes are so easy and yield a tender moist cake studded with fresh fruit and/or berries. Literally the best of both worlds.
Served topped with a scoop (or two!) of vanilla ice cream is the best way to enjoy it.
To Make This Blueberry Peach Cobbler You Will Need:
unsalted butter – Adds richness and flavor.
unbleached all-purpose flour – Lends structure for the cobbler batter.
granulated sugar (white) – For sweetness and flavor.
baking powder – Will create lightness in the cobbler batter, which makes it rise.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
ginger (ground) – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
fine salt – You can use sea salt or pink himalayan to enhance the flavors in this recipe.
whole milk – Or substitute with half & half.
peaches – Peaches are ripe when you gently squeeze it and it gives a little.
blueberries – Use fresh, firm and ripe blueberries.
lemon juice (freshly squeezed)- Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
pure vanilla extract – Lends warmth, flavor while enhancing other flavors.
Preheat your oven to 375°F (or 190°C).
Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.
Make The Cobbler Batter:
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine salt.
Whisk will to combine.
Pour in 1 cup of whole milk.
Use a rubber spatula and mix until the dry ingredients are incorporated with the wet.
Pour the cobbler batter over top of the melted butter in the baking dish. Do not stir.
Prepare the Fruit:
In a large sauce pan, measure and add 1-1/2 pounds fresh peaches (I weighed them before removing the pit and slicing), 1 cup granulated sugar and the juice of a medium lemon. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.
Remove the pan off of the heat and add 1 teaspoon vanilla and 6 ounces fresh blueberries.
Gently toss to combine.
Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don’t use all of the liquids.
Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking.
Remove and let cool about 10 to 20 minutes before serving.
Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.
HOW TO STORE LEFTOVER COBBLER:
Allow the cobbler to cool completely. Then cover with plastic wrap and store in your refrigerator.
HOW LONG WILL LEFTOVER COBBLER LAST?
If stored properly, homemade cobbler should last 4 to 6 days.
Enjoy! And if you give this Blueberry Peach Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Blueberry Peach Cobbler
Blueberry Peach Cobbler is so easy and incredibly delicious! A super simple dessert consisting of juicy peaches and sweet blueberries baked in a crisp yet soft pillowy cinnamon and ginger spiced cake. Serve warm with a scoop of ice cream over top.
Prep Time: 25 minutesmins
Cook Time: 45 minutesmins
Cool Time: 15 minutesmins
Total Time: 1 hourhr10 minutesmins
1/2cupunsalted butter, melted
1cupunbleached all-purpose flour
2cupsgranulated sugar, divided
1tablespoon baking powder
1/2teaspoonground cinnamon
1/2teaspoonground ginger
1/2teaspoonground nutmeg
1/8teaspoonfine salt, sea salt or pink himalayan
1cupwhole milk, or use half & half
1½poundsripe peaches, sliced (do not use overly ripe peaches)
1mediumlemon, juice
6ouncesfresh blueberries
3/4teaspoonpure vanilla extract
Preheat your oven to 375°F (OR 190°C).Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.
Make The Cobbler Batter:
In a mixing bowl, measure and add flour, 1 cup of granulated sugar, the baking powder, ground cinnamon, ginger, nutmeg and the fine salt. Whisk will to combine.
Pour the milk into the bowl with the dry ingredients. Use a rubber spatula and mix until the dry ingredients are incorporated with the wet. Pour the cobbler batter over top of the butter in the baking dish. Do not stir.
Prepare The Fruit:
In a large sauce pan, measure and add sliced peaches (I weighed them before removing the pit and slicing), the remaining 1 cup granulated sugar and the lemon juice. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.Remove the pan off of the heat and add the blueberries and vanilla extract. Gently toss to combine.
Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don’t use all of the liquids.
Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking. Remove and let cool about 10 to 20 minutes before serving.
Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
The most delicious cinnamon roll has gone peach cobbler style! Loaded with a fresh peach jam, cobbler crumble and that luscious peach cream cheese icing these peach cobbler cinnamon rolls are the best peach dessert ever!
It’s back to peach desserts for Peach Week with this totally indulgent cinnamon roll recipe!
Well this has only been in my brain for 3 years straight. I’ve wanted to try a few different recipes of cinnamon rolls for a very long time now but they can be a bit labor intensive. We have mastered the raspberry cinnamon rolls and apple cinnamon rolls, but it was high time for a peach version!
There are a lot of steps to making these cinnamon rolls, but have no fear, I’ve included a step-by-step guide for you so that you can crank these bad boys out at your next 1st of Fall dinner or just because you love people and want to share your love through food.
My friend hosts a fall/autumn or back to school dinner every year and I’m telling you, she goes to the extreme! As beautiful and wonderful as it is I can’t help but wonder if those kids are craving a relationship more than a fancy table. So, I decided to go for both heart and tummy and make something that’s all about the beauty of changing leaves and as delicious as Thanksgiving.
Which is where I come in with these peach cobbler cinnamon rolls.
Watch How These Cinnamon Rolls are Made…
Ingredients for Peach Cobbler Cinnamon Rolls
Ok, I’m going to be honest, the ingredients list for this recipe looks quite daunting at first glance, but a lot of the ingredients repeat across all the components of this outrageous recipe. I’m going to consolidate the ingredients list so you can get a true idea of everything you need and which step they are needed:
Warm Water: used in the roll dough
Heavy Cream: used in the roll dough
Instant Yeast: used in the roll dough
Sugar: used in the roll dough, peach jam, cobbler crumble topping, and cinnamon filling
Buttermilk: used in the roll dough
Sea Salt: used in the roll dough
Canola Oil: used in the roll dough
Butter: used in the roll dough, cobbler crumble topping, cinnamon filling, and peach cream cheese frosting
Eggs: used in the roll dough
All Purpose Flour: used in the roll dough and cobbler crumble topping
EZ Gel (or Cornstarch): used in the peach jam and cinnamon filling
Brown Sugar: used in the cobbler crumble topping and cinnamon filling
Cinnamon: used in the cobbler crumble topping and cinnamon filling
Kosher Salt: used in the cobbler crumble topping and cinnamon filling
Cream Cheese: used in the peach cream cheese frosting
Corn Syrup: used in the peach cream cheese frosting
Powdered Sugar: used in the peach cream cheese frosting
Vanilla Extract: used in the peach cream cheese frosting
Milk: used in the peach cream cheese frosting
Peach Jam: used in the peach cream cheese frosting and made in a previous step
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make the Cinnamon Roll Dough
The process for making the cinnamon roll dough is just like making any other yeast dough. Here are the basic steps:
Warm: Add the water and cream to a glass measuring cup and heat it in the microwave for about 30 seconds to 1 minute so that it is warm. You don’t want it to be hot.
Activate: Add the yeast and sugar to the warm cream mixture and allow the phone to activate. It should foam up.
Warm: In a separate glass measuring cup, add the buttermilk and warm in the microwave so that it’s luke warm and then add it to the yeast mixture.
Whisk: Add the remaining sugar, salt, oil, butter and eggs and whisk until combined.
Combine: Add the sugar and oil mixture and the yeast mixture into the bowl of a stand mixture with the dough hook attachment.
Add: Pour the flour over the top of the wet ingredients, add the soy lecithin (optional) and then mix the dough in a stand mixer with the dough hook attachment until it comes together in a ball and then mix for 3 more minutes. Add more flour if necessary of the dough seems too sticky.
Rise: Remove the bowl from the mixer, cover with a dish towel and let it rise in a warm spot for 1-2 hours.
How to Make the Peach Jam
While the dough is rising, make the peach jam. If you don’t want to make you’re own, store-bought peach preserves will work just fine. Making homemade jam is definitely preferred though! Here is how you make the jam:
Mix: Mix the peaches, sugar and lemon juice together in a medium saucepan over medium heat and then stir in the EZ gel.
NOTE: I strongly recommend using fresh peaches for this step. There’s just no comparison with the flavor, texture, but if you absolutely must, canned or frozen peaches. Drain off as much juice as possible and let the frozen peaches thaw. If I had to choose between the two, I would use frozen peaches over canned peaches.
NOTE: Can I just pause for a moment and tell you how much I love Cornaby’s EZ Gel for thickening fruit filling?! It is such a great product. I highly recommend all of their product, but the EZ Gel has become a staple in my pantry!
Simmer: Let the jam simmer for 5-10 minutes until it thickens. Set aside to cool.
How to Make the Cobbler Crumble Topping
While the jam is cooling and the dough is rising, make the crumble topping…
Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix: Add all the ingredients to a small bowl and mix with your hands until combined.
Bake: Spread over the prepared cookie sheet and bake for 8 minutes.
Cool: Remove the crumble topping from the oven and let it cool completely. Then break it up into large chunks.
Half of the crumb topping will go inside the sweet rolls and the rest will be sprinkled on top.
How to Make the Cinnamon Filling
This is the easiest step! Just mix everything together!
Mix: Add all the ingredients to a medium bowl and mix into a paste. Set aside until you assemble the cinnamon rolls.
How to Make the Peach Cream Cheese Frosting
Make sure you start with the cream cheese at room temperature so that the frosting doesn’t end up lumpy. The frosting will go on the cinnamon rolls after they bake.
Beat: In a separate bowl, add the cream cheese and beat on high speed until it is smooth.
Mix: Add the corn syrup, powdered sugar and vanilla and mix on low until combined. Gradually add the milk until desired consistency.
Swirl: Add dollops of jam into the frosting and swirl it a few times.
How to Assemble the Cinnamon Rolls
Now that you have all the different components for the cinnamon rolls ready, this is how you will assemble them…
Roll out the dough on a lightly floured surface using a rolling pin into a large rectangle. Spread the cinnamon filling over the dough and then spread a cup of the jam on top of the cinnamon filling. Sprinkle half of the crumb topping all over.
Roll the dough into a log and then use a long piece of unflavored dental floss or a sharp serrated knife and cut the log into rolls. Place the rolls in a baking pan, cover with a towel and allow them to rise.
Bake the rolls. Be sure to not overbake them! Once the tops start becoming golden, they are done! When the rolls are done, pull them out of the oven and spread the frosting all over the hot rolls with a spoon. Finally, sprinkle the rest of the crumb topping all over the top. Then devour!
How to Know When Your Dough Has Risen
It can be difficult to know when yeast dough has risen enough but not too much. Recipes always say to let rise until the dough has doubled, but what does that really mean?! I have a little trick that I like to follow.
I poke the dough! I put a little oil or flour on my finger and gently but firmly poke the dough. If it bounces back immediately then it needs a little more time to rise. If the dough bounces back slowly, then it is ready. It takes some practice, but you’ll get the hang of it!
Why We Love These Peach Cobbler Cinnamon Rolls
These cinnamon rolls are like the very best cinnamon rolls in the world and the best peach cobbler ever mashed up and created the most decadent peach dessert of all time. The flavor is outrageous! The texture of the crunchy crumble topping alongside the creamy peach frosting both on top of the gooey cinnamon rolls makes for the perfect bite!
These sweet rolls are total crowd pleasers and completely made from scratch! They can be an indulgent breakfast or a totally irresistible dessert. They are a bit labor intensive, but man, they are worth every effort!
Storage Tips
Leftovers can be stored at room temperature in an airtight container for up to 2 or 3 days. I would recommend not storing them in the refrigerator at that seems to dry them out. I always like to reheat them a little in the microwave before eating them because they are so good warm, but you don’t have to.
If you want to freeze these rolls, I recommend freezing them after you have sliced them and before that second rise. Then when you are ready to bake them, let them thaw and come to room temperature and then rise that second time. Then bake them as written in the instructions.
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
More Peach Desserts:
Servings: 20-24
Prep Time: 4 hourshrs
Cook Time: 20 minutesmins
Total Time: 4 hourshrs20 minutesmins
Description
Indulge in the perfect combination of sweet peach cobbler and warm, gooey cinnamon rolls with this delicious from-scratch recipe. A homemade treat that’s sure to impress!
1CupWarm Water
1/2CupHeavy Cream, *may substitute whole milk
4 1/2teaspoonsInstant Yeast
1CupSugar, divided, plus 2 teaspoons
1/2CupButtermilk, at room temperature
2teaspoonsSea Salt, fine grain
1/3CupCanola Oil
1/3CupButter, melted, we like Land O Lakes
2Eggs, large, lightly whisked
7-8CupsAll Purpose Flour, we use Lehi Roller Mills or Gold Medal
Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional 1/4 cup flour if you were too light handed with the first measurement and it needs more. I never do, but everyone measures differently.
Remove the dough hook and place a towel over the bowl to rise for 1-2 hours in a warm spot.
Make the peach jam or buy store-bought peach preserves (we much prefer fresh made jam as you get peach chunks).
For the Peach Jam
Prepare the preserves by heating a medium saucepan over medium heat, mix the peaches, sugar, and lemon juice together then stir in the EZ gel.
6 Peaches, 1 1/2 Cups Sugar, 1 teaspoon Lemon Juice, 2 Tablespoons EZ gel
Heat for 5-10 minutes until thickening like a jam. Set aside to cool.
For the Cobbler Crumble Topping
Preheat oven to 350°F. Line a baking sheet with parchment.
Combine brown sugar, sugar, cinnamon, salt, flour, and melted butter, mixing with your hands until combined into large chunks.
1 Cup Brown Sugar, 1/2 Cup White Sugar, 3 teaspoons Cinnamon, 1/2 teaspoon Kosher Salt, 2 1/4 Cups Flour, 12 Tablespoons Unsalted Butter
Spread on the cookie sheet and bake for 8 minutes.
Remove from oven. Let cool completely, then break the large chunks.
For the Cinnamon Filling
Mix the butter, brown sugar, white sugar, cinnamon, salt and EZ Gel. Set aside.
1 Cup Unsalted Butter, 1 1/2 Cups Light Brown Sugar, 1/2 Cup White Sugar, 3 1/2 Tablespoons Ground Cinnamon, 1/4 teaspoon Salt, 8 Tablespoons EZ Gel
Assemble the Cinnamon Rolls
Once the dough has risen, very lightly flour the counter and roll the dough into a large, even rectangle.
Spread the butter cinnamon mixture evenly over the dough. Spread the 1 cup of the cooled jam on top of the filling. Sprinkle ½ of the crumb topping on top.
Roll the dough into a log starting on the short side. Use a long piece of floss or a serrated knife, cut the dough into rolls.
Place into a 9×13″ and 8×8″ greased dish and cover with a towel to rise until doubled, about 20-30 minutes.
Bake at 350 degrees F for about 25-30 minutes.
While the rolls bake, start the frosting (see section below).
Heat the oven to 350 degrees and bake for 20-22 minutes, watching the tops because as soon as they are golden the rolls are done and you DO NOT want to over bake.
Remove from the oven, spread the frosting all over the hot rolls with a spoon.
Sprinkle the extra cinnamon crumb topping on top!
For the Frosting
Using a hand mixer and a separate bowl, beat the cream cheese on high speed until smooth. Add the butter and beat again.
6 oz Cream Cheese, 4 Tablespoons Unsalted Butter
Add in the corn syrup, powdered sugar and vanilla and mix on low until combined.
This peach cobbler french toast casserole is loaded with cinnamon-y peaches, tender sweet bread and a crumb topping that will knock your socks off.
I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and me. It’s why I teamed up with the Dairy Council to talk about delicious dairy products.
I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.
Ingredients for Peach Cobbler French Toast Casserole
At first glance, this list is going to look long, but there is a lot of overlap between the three different parts of the recipe. Here is what you will need:
French Toast Casserole
Sour Dough Bread: day old bread is even better and French bread works fine too
Eggs
Milk
Heavy Cream
Brown Sugar
White Sugar
Spices: Cinnamon and Nutmeg
Extracts: Vanilla and Almond Extract
Peach Filling
Peaches
Cornabys EZ Gel: or flour for thickening
Brown Sugar
Cinnamon
Crumb Topping
Flour
Brown Sugar
White Sugar
Cinnamon
Butter
Buttermilk Syrup: to pour over the top of the baked casserole dish
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make Peach Cobbler French Toast Casserole
We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.
Here are the basic steps:
Prep: Grease a 9×13 baking dish.
Tear: Rip up the bread and place it in the prepared pan.
Combine: Add all the ingredients for the casserole to a bowl and whisk to combine.
Pour: Pour the milk and egg mixture over the bread and press it gently to saturate the bread.
Simmer: Add all the ingredients for the peaches to a medium saucepan and stir to combine. Simmer for 3 minutes until the peaches are tender and saucy.
Cool: Allow the filling to cool while you make the topping.
Whisk: Add all the ingredients for the crumble topping to a bowl and whisk to combine. Cut in the butter until everything is incorporated and holds together like wet sand.
Sprinkle: Add the peaches over the top of the bread and then sprinkle the crumble topping all over the top.
Rest: Cover the casserole dish with foil and let it rest in the refrigerator overnight (or at least 1 hour).
Bake: Remove the foil and bake for 45 to 55 minutes.
Serve: Let the family dig in and serve with fresh whipped cream or buttermilk syrup.
Saturday mornings in our house…the whole time we are all in the kitchen laughing about funny things that happened during the week. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.
These instructions can be found in the recipe card at the end of the post.
Watch this French Toast Casserole Be Made…
Are Peaches Healthy?
Peaches have many health benefits. Peaches are high in dietary fiber. They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin. They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned or Frozen Peaches?
Yes, both canned and frozen peaches can be used. Peach season is so short that we have to be able to use something, right?! If you use canned peaches, pay close attention to the syrup used for canning. You don’t want it to be canned with heavy syrup. Be sure to drain the peaches thoroughly.
If you use frozen peaches, let them thaw completely and drain. Taste them and make sure they are sweet enough. Frozen fruit tends to be lacking sweetness and canned fruit is usually too sweet.
Can French Toast Casserole Be Prepared Ahead?
You can prepare french toast casserole up to the point of baking it. Then cover with foil and refrigerate until ready to bake. I wouldn’t wait more than 2 days maximum.
Storing and Reheating
French toast casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.
To reheat a large portion of the casserole, I would recommend warming it up in the oven at 350 degrees for about 10 minutes until heated through. If you are just warming up a single serving, I just zap it in the microwave.
Take your breakfast game to the next level with this delicious Peach Cobbler French Toast Casserole. With a crispy, buttery top and a sweet peach filling, this recipe is sure to impress.
More Breakfast Casseroles to Try…
Servings: 18
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
Description
This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Prevent your screen from going dark
The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
Start by greasing a 9×13″ baking dish.
Tear up the bread and place it in the pan.
1 Large Loaf of Sour Dough Bread
In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract
Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.
Peaches
Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.
4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
Allow to cool while you make the topping.
Topping
In a large bowl add the flour, sugars and cinnamon.
1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon
Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
12 Tablespoons Butter
Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.
Set in the fridge overnight or for 1 hour
Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.
Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).
Fact: I love fruit cobbler.
There’s just something about this particular dessert that I can’t get enough of. Specifically, when summertime when fruit is at its peak and options are endless. Over the years I’ve shared my recipes for blueberry, triple berry, brown butter peach and strawberry rhubarb cobbler. Today I’m excited to share with you the latest cobbler to come from my kitchen, apricot cherry!
Todays recipe, makes 5 cobbler recipes here on SS. The combination of the two stone fruits, plus the soft pillowy cake is a match made in heaven. I like to top this with a scoop of vanilla ice cream (however whipped cream is also delicious!) and I also quickly made some candied sliced almonds to sprinkle overtop, only because it just seemed like the right thing to do.
A cobbler is one of the most versatile desserts that hits every.single.time.
Prepare to fall in love.
To Make This Apricot Cherry Cobbler You Will Need:
unsalted butter (melted) – Adds richness and flavor.
unbleached all-purpose flour – Lends structure for the cobbler batter.
granulated sugar (white) – For sweetness and flavor.
baking powder – Will create lightness in the cobbler batter, which makes it rise.
cardamom – Lends a citrusy and slightly sweet flavor.
nutmeg – Warm, aromatic with subtle hints of clove.
fine salt – You can use sea salt or pink himalayan to enhance the flavors in this recipe.
whole milk – Or substitute with half & half.
apricots – Use ripe, but not overly ripe apricots. Remove the area around the pit to avoid the tough wiry fibers when baked.
cherries – I used dark sweet cherries for this recipe.
lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
vanilla extract – Lends warmth, flavor while enhancing other flavors.
almond extract – Also enhances the flavors of the fruit.
for serving (optional):
Prep the fruit:
First things first, start by pitting 10 ounces of cherries and cutting them in half.
Next cut 1-1/2 pounds of apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.
NOTE: if you don’t scrape the area that was around the pit, you may find wiry fibers in your cobbler!!
Preheat your oven to 375°F or 190°C.
Pour 1/2 cup of melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.
Make The Cake:
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cardamom, 1/2 teaspoon ground nutmeg and 1/8 teaspoon fine salt.
Whisk well to combine.
Next, pour in 1 cup half & half or use whole milk.
Stir to combine.
Pour the cobbler batter over top of the melted butter. Do not mix.
NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.
In a large sauce pan add the apricots, juice of 1 (medium sized) lemon and 1 cup granulated sugar.
Bring to boil over high heat, stirring often until sugar dissolves and liquids starts to boil.
Remove the pan off of the heat and add 3/4 teaspoon vanilla and 1/8 teaspoon almond extract.
Next add in the cherry halves.
Toss to combine.
Spoon the cherry and apricot mixture haphazardly over top of the cake batter.
Bake on the middle rack of your preheated oven for 30 to 35 minutes.
Allow the apricot cherry cobbler to cool for a few before serving.
While waiting for it to cool, I quickly whipped up some candied sliced almonds to go over top of the ice cream. I made a half batch, but I’ll include a link in the recipe in the printable.
Scoop into bowls, top with a scoop of vanilla ice cream (however, butter pecan would be equally amazing) and top with candied almonds.
Enjoy! And if you give this Apricot Cherry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Apricot Cherry Cobbler
Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).
Prep Time: 35 minutesmins
Cook Time: 35 minutesmins
Total Time: 1 hourhr10 minutesmins
1½poundsapricots, halved, pitted and inside (near pit) is scraped
10ouncescherries, pitted and halved
1/2cupunsalted butter, melted
1cupunbleached all-purpose flour
2cupsgranulated sugar (white), divided
1tablespoonbaking powder
1teaspoonground cardamom
1/2teaspoonground nutmeg
1/8teaspoonfine salt
1cupmilk, or half & half
1mediumlemon, juiced
3/4teaspoonvanilla extract
1/8teaspoonalmond extract
Start by pitting 10 ounces of cherries and cutting them in half. Next cut the apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.NOTE: if you don’t scrape the area around the pit, you may find wiry fibers in your cobbler.
MAKE THE BATTER:
Preheat your oven to 375°F or 190°C.Pour the melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.
In a mixing bowl, measure and add the flour, 1 cup of sugar, baking powder, cardamom, nutmeg and fine salt. Whisk well to combine.
Pour in the milk and stir until combined. Pour over the melted butter – do not mix.NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.
PREPARE THE FRUIT:
In a large sauce pan add the apricots, lemon juice and the remaining 1 cup granulated sugar.
Bring to boil over high heat, stirring often until sugar dissolves and liquids starts to boil. Remove the pan off of the heat and add the prepped cherries, vanilla and almond extract.
Spoon the cherry and apricot mixture haphazardly over top of the cake batter. Bake on the middle rack of your preheated oven for 30 to 35 minutes.
Allow the apricot cherry cobbler to cool for a few before serving.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:Nutritional information is for the cobbler only and does not include ice cream or any toppings.
This Sweet Potato Cobbler is a wonderful dessert and a great way to enjoy sweet potatoes. This cobbler is great year round and one your family will love.
If you are a fan of sweet potatoes, you will love this Sweet Potato Crescent Rolls! It’s perfect for breakfast or as a dessert.
❤️WHY WE LOVE THIS RECIPE
This delicious Sweet Potato Cobbler is easy to make and one you will love! Great addition to any holiday menu and so good topped with whipped topping or ice cream. The spices added to this recipe is what makes this one really good. If you love sweet potatoes this easy dessert is for you! You can also make this dish in a 9X13 baking dish.
🍴KEY INGREDIENTS
Sweet potatoes
White granulated sugar
Salt
Ground cinnamon
Ground nutmeg
All-purpose flour
Water from cooked sweet potatoes
Butter
Vanilla extract
.Crust Recipe Ingredients:
All-purpose flour
Salt
Butter
Ice water
SWAPS
You can easily make this in a 9X13 if you don’t want to use an iron skillet. You can also use a premade pie crusts to save time if you like.
🍽️HOW TO MAKE
Making the crust for this recipe can be a little time-consuming, but you can easily use a premade crust if you want.
Step 1 Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.
Step 2 Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.
Full recipe in printable recipe card below.
OTHER SWEET POTATO RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, reheat in the microwave and makes about 8 servings.
This Skillet Sweet Potato Cobbler is one you will love. Great way to enjoy sweet potatoes, wonderful dessert and perfect for any occasion.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Cobbler, Dessert
Cuisine American, southern
Cobbler
4medium sweet potatoespeeled and sliced or chopped (about 6 or 7 cups)
1cupwhite granulated sugar
1/2teaspoonsalt
1teaspoonground cinnamon
1/4teaspoonground nutmeg
3tablespoonsall-purpose flour
1 1/2cupswater from cooked sweet potatoes
5tablespoonsbutter
2teaspoonsvanilla extract
Crust Ingredients
1 1/2cupsall-purpose flour
1/4teaspoonsalt
5tablespoonsbuttersoftened
About 10 tablespoons ice water
Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.
Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.
Crust Instructions
Mix salt into flour. Cut butter into flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.
Bake cobbler in a preheated 400 degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.
This Pineapple Cobbler is a fantastic dessert. Super easy to make and the cherries are a great addition! We make it in an iron skillet but you can easily make it in a 9X13.
If you are a fan of pineapple desserts, you should try this classic Pineapple Upside Down Cake. It’s also made in an iron skillet!
❤️WHY WE LOVE THIS RECIPE
We love the combination of pineapple and coconut so this one goes to the top of the list. Plus it’s simple to make so that is always a plus. We make this in a 10 inch iron skillet but you can also use a 9X13 baking dish. This is a great summer cobbler and wonderful with ice cream or whipped topping.
🍴KEY INGREDIENTS
Pineapple chunks, drained
Maraschino cherries, drained
Butter
All-purpose flour
Baking powder
Salt
White granulated sugar
Milk
Vanilla extract
Sweetened coconut flakes
Chopped walnuts or pecans, optional
SWAPS
If you are not a fan of coconut you can leave it out. You can add the nuts or leave them off.
🍽️HOW TO MAKE
This is a very simple dessert, takes no time to put together! We love easy recipes and this is certainly one of them.
COOKING STEPS
Step 1 Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar.
Step 2 Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine. Pour into skillet with melted butter and mix with a spoon.
Step 3 Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned.
⭐TIP
This cobbler is just as good without ice cream. It has a wonderful flavor and the cherries really add to it, but you can leave them off if you are not a fan. This cobbler has a very tropical vibe!
MORE COBBLER RECIPES
If you have followed our site for any amount of time, you know we LOVE cobblers. It’s the perfect Southern treat! Here are some of our favorites.
❓FREQUENTLY ASKED QUESTIONS
Can I use fresh pineapple in this recipe?
You could, but you will have to add pineapple juice too. The juice from the canned pineapple is necessary.
Can I use a 2 quart baking dish?
Yes, and you can also use a 9X13. The cooking time may vary some, just make sure you don’t overcook it.
STORING AND REHEATING
We store this in the refrigerator and just heat up in the microwave.
This Pineapple Cobbler is so easy to make and can be made in an iron skillet or 9X13. Top it with coconut and cherries for a real treat. Easy and delicious!
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine American, southern
120 ounce can pineapple chunks, drained (save 1/2 cup of the pineapple juice)
110 ounce jar maraschino cherries, drained
1stick butter or 8 tablespoons or 1/2 cup
1 1/2cupsall-purpose flour
1teaspoonbaking powder
1/2teaspoonsalt
2/3cupwhite granulated sugar
1/2cupmilk
1teaspoonvanilla extract
2/3cupsweetened coconut flakes
1/2cupchopped walnuts or pecansoptional
Spray a 10 inch iron skillet with cooking spray. Add the butter to the skillet and melt in the oven. In a bowl whisk together the flour, baking powder, salt and sugar. Add the milk, pineapple juice and vanilla extract to the flour mixture and stir to combine
Pour into skillet with melted butter and mix with a spoon. Sprinkle on coconut flakes, pineapple chunks, cherries and nuts. Bake in preheated 350 degree oven 35-40 minutes. Can brown top under broiler for a few minutes if you want it browned. Makes 6 to 8 servings.
This Snickerdoodle Apple Cobbler is EVERYTHING! It’s so simple to put together because it uses a snickerdoodle cookie mix.
If you love easy recipes like this one, you will also love this delicious Southern Apple Pie. It’s one of our favorites, too.
❤️WHY WE LOVE THIS RECIPE
This cobbler is so easy and the addition of a snickerdoodle cookie mix takes this dessert to the next level. Simple to make and a wonderful treat anytime. You can top it with ice cream or whipped topping. My family loved this one and yours will too!
🍴KEY INGREDIENTS
Medium-sized apples, peeled, cored, and sliced.
Brown sugar
Cinnamon
Nutmeg
Snickerdoodle cookie mix (I used Betty Crocker)
Butter, cut into pieces
Confectioners sugar
Whipping cream
SWAPS
You can use just about any baking apple for this recipe. Gala, Fuji, and Honeycrisp all work well. We only used half of the cinnamon-sugar mixture packet that comes with the cookie mix for this recipe.
🍽️HOW TO MAKE
This dessert is really easy to throw together, the hardest part is cutting up the apples.
COOKING STEPS
Step 1 Preheat oven to 350 degrees. Grease a 9X13 pan and set it aside. Toss apples in brown sugar, cinnamon, and nutmeg. Spread on the bottom of the pan.
Step 2 Sprinkle Snickerdoodle cookie mix over the top of the apples.
Step 3 Next, take the cinnamon sugar mixture that comes in the cookie mix package and cover the top of the mixture with HALF the packet.
Step 4 Top the mixture with the butter pieces, spacing them an inch apart over the entire pan. Bake for 30-35 minutes until golden brown. Let cool.
Step 5 Mix powdered sugar and whipping cream together and pour over the cobbler. Serve topped with ice cream.
⭐TIP
You can use all of the Snickerdoodle cookie topping if you like. Since we tossed the apples in spices, we didn’t feel the need to overdo it, but you are welcome to use it.
RECIPE VARIATIONS
You can add pecans to this if you want and you can also leave the glaze off, however I do think it adds to the cobbler. If you love cobblers, you may also love or Deep Dish Blackberry cobbler; it’s an old-fashioned classic!
❓FREQUENTLY ASKED QUESTIONS
Can I use any apples in this cobbler?
Yes any apples will work.
Where do you find a Snickerdoodle Cookie Mix?
They are found in the grocery store with the cake mixes.
STORING AND REHEATING
I store in a cake container or just a Tupperware container. I do like it warm, so will reheat it in the microwave for 10 seconds.
This snickerdoodle apple cobbler uses fresh apples and a snickerdoodle cookie mix. It’s AMAZING!
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Course Cobbler, Dessert
Cuisine American
7-8medium sized applespeeled, cored and sliced.
1/2cupof brown sugar
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
117.5 ounce pouch of snickerdoodle cookie mix
1stick of butter or 1/2 cup, cut into pieces
1cupof confectioners sugar
1/4 cup of whipping cream
Preheat oven to 350 degrees. Grease a 9X13 pan and set it aside. Toss apples in brown sugar, cinnamon, and nutmeg. Spread on the bottom of the pan.
Sprinkle snickerdoodle cookie mix over the top of the apples. Next, take the cinnamon sugar mixture that comes in the cookie mix package and cover the top of the mixture with HALF the packet.
Top the mixture with the butter pieces, spacing them an inch apart over the entire pan. Bake for 30-35 minutes until golden brown. Let cool.
Mix powdered sugar and whipping cream together and pour over the cobbler. Serve topped with ice cream.
Keyword Snickerdoodle Apple Cobbler
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