If you’ve been wondering how to make peach cobbler from scratch, look no further! You’ll love this recipe for Crumbly Cream Cheese Peach Cobbler!
Peaches are in season and there’s nothing quite like some delicious homemade peach cobbler with a side of vanilla ice cream! There’s just something about it that screams summer!
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I’ve made several different peach cobbler recipes over the years and eventually developed this Crumbly Cream Cheese Peach Cobbler, taking parts of different recipes to incorporate everything I wanted in a cobbler.
I wanted a delicious from-scratch chewy crust, fresh peaches, and a crumbly topping. The cream cheese filling is the icing on the cake…er cobbler!
Easy Way to Peel Peaches
Before I share how to make peach cobbler from scratch, I want to share with you an easy way to peel peaches! Their tough skin can be tricky to get off, but I ran across this trick not too long ago and it’s genius!
Start by boiling water in a large stockpot. Take a knife and cut an “X” in the bottom of the peach. Drop the peaches in the boiling water and set the timer for 45 seconds.
The heat allows the skin to pull away from the meat of the fruit.
When the timer goes off, use a slotted spoon to remove the peaches and place them in a bowl full of ice water for a few minutes.
Transfer the cooled peaches to a cutting board and, starting at the bottom of the peach where you cut the “X”, peel the skin from the peach.
This is such an easy way to peel peaches and very effective!
SHOP PRODUCTS FOR THIS RECIPE
Crumbly Cream Cheese Peach Cobbler
Once you’ve peeled your peaches, dice them into one-inch pieces, and set aside.
Preheat the oven to 350 degrees. Combine your flour, sugar, baking powder, and salt and mix well.
Transfer the mix to a stand mixer or use a handheld mixer to mix softened butter and one egg into the cake batter. The batter will be slightly crumbly.
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Reserve half a cup of the crumbly batter for the topping. Press the remainder of the batter into a greased 9×13 glass dish. Bake for 10 minutes.
While the crust is baking, you can start on the cream cheese filling.
Homemade Cream Cheese
I was really excited to make this filling because I got to try out my fresh homemade cream cheese!
I had never made homemade cream cheese before and wanted to try my hand at it. I ordered some cream cheese starter culture and double-layer butter muslin from Cultures for Health.
I heated a gallon of 2% pasteurized milk on low and used a thermometer to keep track of the temperature. It’s supposed to be heated to 86 degrees.
I ended up accidentally overheating the milk by about 20 degrees (oops!) and was worried it wouldn’t set up right.
But I cooled the milk down to the 86 degrees, added the culture, stirred for the required 15 seconds and loosely covered it to sit overnight.
The next morning I scooped the curdled cheese into my muslin and secured it to a cabinet knob to drain off the liquid. A few hours later we had cream cheese!
The flavor was a little strong and I think next time I make homemade cream cheese I’ll use whole milk or cream, but it was perfect for baking!
Cream Cheese Filling
So back to that filling! Combine softened cream cheese with the remaining egg, sugar, and vanilla. Beat until creamy.
When the ten minutes are up, remove the crust from the oven and top with diced peaches. Spread the cream cheese filling over the top of the peaches. Top with the remaining crumbly topping.
Bake the peach cobbler for 30-35 minutes. Serve with vanilla ice cream!
And that’s how to make peach cobbler from scratch!
Drop me a comment if you try this, I’d love to hear your thoughts! For more on our home, visit me on Instagram!
Crumbly Cream Cheese Peach Cobbler
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 cup butter softened
- 4-6 peaches diced
- 8 oz cream cheese softened
- 1 egg
- 1/3 cup sugar
- 1 tsp vanilla
Preheat oven to 350. Peel peaches, dice, and set aside.
For the crust, whisk together flour, sugar, baking powder, and salt.
Beat in butter and egg. Reserve 1/2 cup for crumbly topping.
Press the remaining batter into 9×13 dish and bake for 10 minutes.
While crust is baking, beat softened cream cheese together with sugar, egg, and vanilla until creamy.
Remove crust from oven and layer peaches evenly over crust. Spread cream cheese filling over peaches and top with reserved crumbly topping.
Bake for 30-35 minutes. Serve with vanilla ice cream!