This homemade Peach Cobbler with Puff Pastry is a unique take on a classic peach cobbler. Instead of a biscuit topping, this cobbler is topped with puff pastry squares and finished with cinnamon sugar.
Cobbler is a classic summer dessert. I wanted to create a puff pastry peach cobbler, like my Chicken Pot Pie with Puff Pastry.
If you are looking for a more traditional cobbler, try my Air Fryer Peach Cobbler Recipe or Fresh Peach Dump Cake.
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Why You’ll Love This Recipe
- Sweet & juicy - Fresh peaches are moist, sweet, and have the best texture.
- Puff pastry - This simple recipe uses store-bought puff pastry sheets instead of traditional biscuit toppings that require flour, buttermilk, baking powder, etc. The flaky crust has many buttery layers.
- Brown butter - The butter is cooked until the milk solids get toasted. This turns the butter a brown color and adds notes of toffee and caramel.
- Pecans - Chopped pecans add a nice crunch and enhance the nutty flavor of the brown butter.
- Cinnamon sugar - The pastry squares are sprinkled with cinnamon & coarse sugar before baking which adds some sweetness and a great texture. This is the best part!
- Perfect summer dessert - Peach season peaks between July and August. This delicious treat is great for parties & gatherings.
- Topped with ice cream - Warm cobbler is not complete without a big scoop of vanilla ice cream.
Ingredients & Substitutions
- Peaches: You will need about 8 fresh peaches. You can leave the peel on or peel them. This is a personal preference. Slice them thicker if you want them to hold their shape more (about ½ inch thick). Slightly underripe (more firm) peaches will hold their shape better and the cobbler will not be as runny. Riper peaches will be softer and release more liquid. I do not recommend canned peaches, but frozen peaches can be used. Thaw them according to the package instructions and drain any excess liquid.
- Puff Pastry: Thaw the pastry according to the instructions on the package. Remove the plastic wrap and use a sharp knife to cut it into squares.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Peach Cobber with Puff Pastry
Quick Overview
- Brown butter.
- Cook peach filling.
- Assemble.
- Bake & rest.
Step by Step Instructions
There should be little brown bits in the butter when it is done browning.
Step 1: Preheat the oven to 400 degrees. In a 12 inch oven safe skillet, melt the butter over medium heat. Cook until the butter begins to bubble, foam, and then brown, stirring occasionally. This should only take 3-5 minutes.
Step 2: Turn the heat to low. Stir in the brown sugar and pecans.
Step 3: Stir in the cornstarch, vanilla, and cinnamon.
Step 4: Bring to a light boil. Cook the peaches for about 10 minutes, stirring occasionally, or until thickened. While the peaches cook, whisk together the egg and water in a small bowl. Set aside. Stir together the sugar and cinnamon in a separate bowl. Set aside.
Allowing the cobbler to rest before serving gives the filling time to set up and thicken.
Step 5: Turn the heat off. Arrange the puff pastry squares on top of the peaches in a single layer with as few pieces overlapping.
Step 6: Brush the pastry squares with the egg wash.
Step 7: Sprinkle the cinnamon sugar on top.
Step 8: Bake for 20-25 minutes or until golden brown on top. Let stand for 15-20 minutes at room temperature before serving.
Recipe Serving Suggestions
No warm cobbler is complete without some fresh whipped cream or ice cream. If you have a little extra time, I recommend my homemade Vanilla Ice Cream Recipe without Eggs. It is incredible with this puff pastry cobbler.
Expert Tips
- Cut the peaches into even slices. This will ensure the peaches cook evenly. Cut the peaches into larger pieces if you prefer them to hold their shape more. Slice them thinner if you prefer them softer.
- Brown the butter. The little toasted brown bits in the butter add so much flavor.
- Pre-cook the peaches. This ensures the filling has time to cook completely without burning the pastry. The puff pastry bakes faster than the peaches.
- Store leftovers in the fridge. The cobbler must be stored in an airtight container in the refrigerator. It should stay good for about 3 days. The pastry will be soggy when reheated in the microwave but it is still tasty.
Additions & Variations
- Smaller Cobbler: You can halve this recipe and just one sheet of pastry instead of two. A half batch should still feed about 5 people.
- Lemon: Add a squeeze of lemon juice to the peaches for an extra tang.
- Baking Dish: If you do not have a skillet that is both oven and stovetop safe, use a stovetop safe skillet or pan and a separate oven safe baking dish. Transfer the filling to the baking dish before assembling. If the baking dish is filled to the top, place it on top of a baking sheet in case it bubbles over in the oven.
Recipe FAQs
You need to toss the peaches with a thickening agent, like cornstarch or flour, or the filling will be watery. This recipe was developed using cornstarch which is my preferred thickening agent for cobbler.
If the peaches were too ripe, they will release too much liquid and make the crust soggy.
The cobbler can become gummy if too much cornstarch is used or the peaches are not ripe enough. Be sure to measure this correctly.
Pies usually have a pie crust around the bottom, sides, and top of the filling. Cobbler only has a top crust.
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Peach Cobbler with Puff Pastry
Ingredients:
- 4 Tablespoons (57 g) salted butter
- ⅔ cup (133 g) brown sugar
- ½ cup (60 g) chopped pecans, optional
- 8 cups sliced slightly underripe yellow peaches, peeling optional*
- 1 ½ Tablespoons cornstarch
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- 1 large egg
- 1 Tablespoon water
- 2 Tablespoons turbinado sugar or granulated sugar
- ½ teaspoons cinnamon
- 1 14- ounce package frozen puff pastry, thawed & cut into 1.5-2 inch squares*
Instructions:
- Preheat the oven to 400 degrees. In a 12 inch oven safe skillet, melt the butter over medium heat. Cook until the butter begins to bubble, foam, and then brown, stirring occasionally. This should only take 3-5 minutes.
- Turn the heat to low. Stir in the brown sugar and pecans.
- Stir in the cornstarch, vanilla, and cinnamon.
- Bring to a light boil. Cook the peaches for about 10 minutes, stirring occasionally, or until thickened. While the peaches cook, whisk together the egg and water in a small bowl. Set aside. Stir together the sugar and cinnamon in a separate bowl. Set aside.
- Turn the heat off. Arrange the puff pastry squares on top of the peaches in a single layer with as few pieces overlapping.
- Brush the pastry squares with the egg wash.
- Sprinkle the cinnamon sugar on top.
- Bake for 20-25 minutes or until golden brown on top. Let stand for 15-20 minutes at room temperature before serving.
Notes:
- Peaches: You will need about 8 fresh peaches. You can leave the peel on or peel them. This is a personal preference. Slice them thicker if you want them to hold their shape more (about ½ inch thick). Slightly underripe (more firm) peaches will hold their shape better and the cobbler will not be as runny. Riper peaches will be softer and release more liquid. I do not recommend canned peaches, but frozen peaches can be used. Thaw them according to the package instructions and drain any excess liquid.
- Puff Pastry: Thaw the pastry according to the instructions on the package. Remove the plastic wrap and use a sharp knife to cut it into squares.
- Cut the peaches into even slices. This will ensure the peaches cook evenly. Cut the peaches into larger pieces if you prefer them to hold their shape more. Slice them thinner if you prefer them softer.
- Brown the butter. The little toasted brown bits in the butter add so much flavor.
- Pre-cook the peaches. This ensures the filling has time to cook completely without burning the pastry. The puff pastry bakes faster than the peaches.
- Store leftovers in the fridge. The cobbler must be stored in an airtight container in the refrigerator. It should stay good for about 3 days. The pastry will be soggy when reheated in the microwave but it is still tasty.
- Smaller Cobbler: You can halve this recipe and just one sheet of pastry instead of two. A half batch should still feed about 5 people.
- Lemon: Add a squeeze of lemon juice to the peaches for an extra tang.
- Baking Dish: If you do not have a skillet that is both oven and stovetop safe, use a stovetop safe skillet or pan and a separate oven safe baking dish. Transfer the filling to the baking dish before assembling. If the baking dish is filled to the top, place it on top of a baking sheet in case it bubbles over in the oven.
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