Peaches and Cream Cobbler is a homemade dessert made with fresh peaches, a sweet cream cheese filling, and a golden, buttery crust. Baked in a cast iron skillet, this easy peach cobbler combines juicy fruit with a rich, creamy layer for a delicious twist on traditional cobbler.
This is one of those desserts I made when fresh peaches were in season, and I wanted something a little different from my usual peach cobbler. The cream cheese adds a cheesecake-like flavor that makes every bite extra special.
Why I Love This Recipe
About The Ingredients
- Fresh Peaches: Use ripe, juicy peaches for the best flavor. White or yellow peaches work well.
- Cream Cheese: Creates a rich, creamy layer with a cheesecake-like texture.
- Powdered Sugar: Sweetens the cream cheese filling.
- Self-Rising Flour: Helps the cobbler crust rise as it bakes.
- Milk: Combines with the flour and sugar to make a smooth batter.
- Granulated Sugar: Adds sweetness to the cobbler crust.
- Butter: Adds rich flavor and helps create a golden crust.
Be sure to check out the full recipe and ingredient list below
How to Make Peaches and Cream Cobbler
Preheat the Oven: Preheat your oven to 350°F.
Prepare the Cream Cheese: Beat the cream cheese and powdered sugar together until smooth. Set aside.
Make the Batter: In a separate bowl, mix the self-rising flour, milk, and granulated sugar until smooth.
Prepare the Skillet: Melt the butter in a cast iron skillet. Pour the batter over the melted butter.
Add the Peaches: Arrange the sliced peaches over the batter. Do not stir.
Add the Cream Cheese: Spread the cream cheese mixture over the peaches. Arrange a few additional peach slices on top.
Bake: Bake for approximately 45 minutes, until golden brown. Let cool for 10–15 minutes before slicing.
Tips I Found Helpful
- Use Ripe Peaches: Choose ripe but firm peaches for the best flavor and texture.
- Soften the Cream Cheese: Let it come to room temperature so the filling mixes smoothly.
- Don’t Stir: Keep the batter, peaches, and cream cheese layered as directed.
- Spread Gently: Add the cream cheese mixture carefully without mixing it into the batter.
- Let It Cool: Allow the cobbler to rest for 10–15 minutes before slicing so it holds together better.
Questions Readers Ask Most
Can I use any type of peach?
Yes! White or yellow peaches work well in this cobbler. You can also use nectarines for a slightly different flavor.
Do I need to peel the peaches?
No, peeling is optional. The skins soften during baking, but you can remove them if you prefer.
Can I use all-purpose flour instead of self-rising flour?
Yes. Replace 1 cup of self-rising flour with 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt.
How do I know when the cobbler is done?
The top should be golden brown, and the edges should be set. The cream cheese layer will firm up as the cobbler cools.
How do I store leftover peaches and cream cobbler?
Cover and refrigerate leftovers for up to 4 days because of the cream cheese filling.
Can I reheat peaches and cream cobbler?
Yes! Warm individual portions in the microwave for 15–30 seconds, or enjoy it chilled for a cheesecake-like dessert.
More Dessert Recipes I Love
Peaches and Cream Cobbler
Peaches and Cream Cobbler combines juicy fresh peaches, a sweet cream cheese filling, and a golden, buttery crust. This easy cast iron skillet dessert has a delicious cheesecake-like twi
Ingredients
- 2 tablespoons butter
- 1 cup self-rising flour
- 1 cup milk
- 1 cup granulated sugar
- 4 fresh peaches, sliced and pitted
- 16 ounces cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- Beat the softened cream cheese and powdered sugar together until smooth. Set aside.
- In a separate bowl, mix the self-rising flour, milk, and granulated sugar until smooth.
- Melt the butter in a cast iron skillet. Pour the batter over the melted butter.
- Arrange the sliced peaches over the batter. Do not stir.
- Gently spread the cream cheese mixture over the peaches. Arrange a few additional peach slices on top.
- Bake for approximately 45 minutes, or until golden brown. Allow the cobbler to cool for 10–15 minutes before slicing.
Notes
Use ripe but firm peaches for the best results. White or yellow peaches work well, and peeling is optional. Make sure the cream cheese is softened before mixing. Do not stir the layers together, and allow the cobbler to rest for 10–15 minutes before serving. Refrigerate leftovers in an airtight container for up to 4 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 9gCholesterol: 67mgSodium: 215mgCarbohydrates: 53gFiber: 2gSugar: 38gProtein: 7g
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