Peaches and Cream Cobbler is an easy creamy, gooey twist on peach cobbler recipe. Made with frozen peaches, cream cheese, brown sugar, vanilla, and butter.
PEACHES AND CREAM COBBLER
You don’t need to wait for peach season when you are craving yummy peach desserts. Frozen peaches are picked at the peak of the season so they are extra juicy and sweet. With a handful of pantry ingredients, sliced peaches from the freezer aisle, and about 45 minutes to you can make this fruit cobbler any time of year!
Peaches and Cream Cobbler has an extra layer of goodness with bursts of sweet cream flavor in every bite. A velvety mixture of vanilla, brown sugar, and cream cheese is spooned over the peaches before the cobbler bakes. Peaches and sweet cream are a match made in heaven and the cream cheese holds together without melting so you don’t lose any of that creamy flavor.
This peach cobbler recipe is made a bit differently from a traditional peach cobbler with a thick crust on top of a sugary peach pie filling. Instead, the flour and butter mixture bakes up around the peaches and cream cheese mixture for a crispy topping with a gooey, cake like filling. You want to to be careful as you add the flour mixture over the melted butter so that it doesn’t really mix together. To make it easy, spoon the dry ingredients evenly over the butter and gently even out before adding the peach layer.
If you want more cream flavor for your Peaches and Cream Cobbler, serve with a scoop of Vanilla Ice Cream or fresh homemade Whipped Cream! This easy to make and budget friendly peach dessert is perfect for potlucks. You can make it ahead of time and freeze for later, or pop it in the slow cooker with our variation instructions below. Double the recipe for an extra peach dessert ready to go whenever the craving hits!
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VARIATIONS ON PEACHES AND CREAM COBBLER
- Peaches: You can use fresh peaches or canned peaches instead of frozen peach slices. Fresh peaches are going to be more firm and could be more tart. If you use canned peaches, rinse off any peach syrup and reduce the white sugar to ½ cup.
- Berries: Peaches taste delicious with fresh berries! Layer up to 1 cup fresh blueberries, raspberries, cranberries, or blackberries with the peaches. Be sure to thaw and drain frozen berries before using.
- Fruit: Instead of peaches, try this cream cheese cobbler with bananas, apples, plums, pineapple, strawberries, cherries, or figs. You can do a mixed fruit cobbler too, using fresh or frozen fruit and berries.
- Cake Mix: Swap all dry ingredients (except the brown sugar) in the cake layer with a boxed cake mix. The best ones to use are white cake mix or yellow cake mix. You could also use a package of dry sugar cookie mix. If you use cake mix or cookie mix, you should still use the brown sugar to get a nice caramel flavor.
- Cream Cheese: Instead of cream cheese, you can use mascarpone cheese, ricotta cheese, greek yogurt or sour cream. You could also use vanilla pudding mix or use cream cheese and add the dry pudding mix to the cake batter.
- Spices: Give your Peaches and Cream Cobbler a little warm spiced flavor with ground cinnamon, nutmeg, or Pumpkin Pie Spice.
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Slow Cooker Peaches and Cream Cobbler
- Pour melted butter into the bottom of the slow cooker.
- Mix milk with flour, sugar, brown sugar, salt, and baking powder and pour mixture into crockpot.
- Add peaches over cobbler batter.
- Warm cream cheese in microwave and combine with brown sugar, egg, and vanilla until smooth.
- Spoon cream cheese mixture over peaches evenly.
- Cover slow cooker insert with paper towels and lid.
- Cook on high heat for 2 – 2 ½ hours until peaches are bubbly and cobbler is cooked through.
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HOW TO STORE PEACHES AND CREAM COBBLER
- Serve: Cool for a few minutes before serving because filling will be very hot. You can keep Peaches and Cream Cobbler at room temperature for up to 2 hours.
- Store: Cover baking dish tightly with plastic wrap or aluminum foil and refrigerate up to 4 days, although its best within the first couple days. Reheat in cobbler in the oven or bring to room temperature.
- Freeze: Once cooled completely, wrap Peaches and Cream Cobbler tightly with plastic wrap and aluminum foil. Freeze Peaches and Cream Cobbler for up to 4 months and reheat from frozen, covered in the oven.
- 1/2 cup butter , melted
- 2 cups milk
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 cup light brown sugar , packed
- 4 teaspoons baking powder
- 1 teaspoon salt
- 20 ounces peach slices , thawed
- 8 ounces cream cheese
- 1 large egg
- 2 tablespoons brown sugar
- 1 teaspoon vanilla
- Preheat oven to 400 degrees and spray a 9x13 baking dish with baking spray.
- Add melted butter to the bottom of the baking dish.
- Whisk together milk, flour, sugar, baking powder, and salt together in a large bowl
- Pour over the butter in the baking dish.
- Add the peaches to the baking dish.
- Microwave the cream cheese until warm, then stir the egg, brown sugar and vanilla into it.
- Spoon the cream cheese over the mixture in small pockets.
- Bake for 40-45 minutes or until golden brown.