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Peaches and Snickerdoodles are a match made in heaven in this Snickerdoodle Peach Cobbler that uses store-bought snickerdoodle cookie mix and fresh or frozen peaches!
I’ve probably told you before, but I LOVE cobblers. I also love pie. And Cookies. And Cake. BUT I REALLY love cobbler. It’s something about the crispy, crunchy topping that gets softened on the underside by the fruit filling. You know what I’m talking about, right? The combo of fruit and baked pastry just makes me happy.
This Snickerdoodle Peach Cobbler is just about as easy as cobblers get and the results are nothing short of fantastic. The peaches are lightly sweetened and spiced, and the snickerdoodle topping stays crispy and keeps some of the bite that snickerdoodles get from the cream of tartar that pairs really well with the sweet peaches. Perfection!
What Is the Difference Between Peach Pie and Peach Cobbler?
As far as the peach filling goes, peach pie and cobbler are very similar; it’s the crust (or lack thereof) that sets them apart. Peach pie is traditionally made with a top and bottom pie crust that is only lightly sweetened. Cobblers are usually made with just a top crust that is more similar to a biscuit or cookie dough, depending on the recipe.
How to Make Peach Cobbler with Cookie Mix
- Preheat your oven to 375 degrees Fahrenheit
- Combine peaches (fresh or frozen) with sugar, a little bit of cornstarch and cinnamon, and place in a greased baking dish
- Dot the tops of the peaches with small pieces of butter and set aside.
- Make Cookie dough by combining the snickerdoodle cookie mix with butter and an egg. Mix until it looks like cookie dough.
- Separate dough into golf ball sized balls and flatten into disks that are about 1/4″ thick.
- Layer the disks of dough over the peaches and sprinkle with the cinnamon sugar packet that comes in the cookie mix.
- Bake for 30-35 minutes or until golden brown and bubbly!
- Serve warm with vanilla ice cream
Should I Use Fresh or Frozen Peaches?
I’ve made this snickerdoodle peach cobbler with both frozen and fresh peaches, and honestly, it was hard to tell the difference! Once baked, frozen peaches taste almost identical to fresh! So use what you have and enjoy the cobbler!
How to Peel Fresh Peaches
The best way to peel fresh peaches is by dunking them in boiling water for about 20 seconds, removing them with a slotted spoon and placing them directly into an ice water bath. This step stops the cooking process. Once they are cool, remove them from the water and use a paring knife to peel the skin right off. Sometimes I don’t even need a knife– it just comes right off in big pieces with my fingers. Once peeled they can be sliced, pitted and are ready to be put right into the snickerdoodle peach cobbler.
Want More Awesome Cobbler and Pie Recipes?
Snickerdoodle Peach Cobbler
For the Peach Filling
- 5 cups sliced and peeled peaches fresh or frozen
- 2 tablespoons granulated sugar
- 2 tablespoons corn starch
- 1/2 teaspoon ground cinnamon
- 3 tablespoons fresh lemon juice
- 3 tablespoons butter cut into small pieces
For the Cookie Topping
- 1 package Betty Crocker Snickerdoodle Cookie Mix
- 1/2 cup butter
- 1 whole egg
- Preheat oven to 375 degrees Fahrenheit
- In a large bowl, combine peaches with sugar, corn starch, cinnamon and lemon juice. Stir until mixed and transfer into a greased 9x13" pan.
- Dot the 3 tablespoons of butter over the top of the peaches evenly.
- In a medium-sized bowl combine the snickerdoodle cookie mix (remove and set cinnamon sugar packet aside for later) with the butter and egg. Stir until smooth and combined.
- With your hands, form golfball-size balls of dough and press into 1/4 inch thick flat disks. Layer dough disks over the peaches until all dough is used and peaches are covered.
- Open cinnamon sugar packet and sprinkle over the top of the cookie dough and peaches evenly.
- Bake for 30-35 minutes or until the cookies are golden brown and peach layer is bubbling up on the sides.
- Cool 10-15 minutes before serving. Serve warm with vanilla ice cream.