This perfect warm-weather dessert is easy to throw together and full of flavor. You’ll want to make this delicious Ginger Peach Cobbler all summer long!
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If you’re looking for a trusty, easy recipe to add to your summertime dessert rotation, this Ginger Peach Cobbler is it! Thanks to some of my favorite Sonoma Syrup Co. products like the Ginger and Vanilla Syrups and the Organic Pure Vanilla Bean Extract “Crush” (with real vanilla bean seeds!) this tasty treat becomes extra-flavorful without you spending hours prepping it in the kitchen.
These products have become some of my favorite ways to add REAL ginger or vanilla flavor to my baked goods without slaving in the kitchen all day, because nobody has time for that. Am I right? Read on to find out how to make this yumminess come to life in your own kitchen ASAP!
Why This Recipe Works
- There’s no complicated prepping. As long as you can slice peaches, you’re golden!
- The peaches – along with all of the vanilla and ginger – provide the perfect trifecta of flavor.
- It can be made in advance and either stored at room temperature (if being served the same day) or in the refrigerator (if being stored overnight).
- It’s divine when served warm with a scoop of vanilla ice cream!
Ingredients You’ll Need
The great thing about this recipe is, Sonoma Syrup Co.’s products make it so easy to add flavor without a lot of extra work.
The ingredients here are broken down into two parts: the peach filling and the cobbler dough.
For the peach filling, you’ll need:
Peaches – If you’re making this in the summer, track down the freshest, juiciest peaches you can find. If you’re craving it off-season, feel free to substitute frozen ones!
Cornstarch – You’ll stir this in at the end to thicken up the filling a bit.
Fresh ginger – This along with the ginger syrup add the perfect complementary flavor to all the peaches. If you buy a knob of ginger like the one pictured, peel it and then use a grater or microplane. Alternatively, you can buy pre-minced ginger in a jar to save some time and effort.
Sonoma Syrup Co. White Ginger Infused Simple Syrup – Once you try this, you won’t be able to get enough.
Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup – [See above]
For the cobbler dough, you’ll need:
Self-rising flour – Be sure to specifically seek out “self-rising” as this is a critical factor in making your cobbler rise beautifully!
Sugar, brown sugar – A little bit of both gives this dessert an extra layer of flavor that can’t be beat.
Melted butter – Don’t melt it until right before you’re ready to add it to your batter. Salted is fine here since we aren’t adding salt anywhere else.
Almond meal – This gives yet another layer of flavor and pairs wonderfully with the peaches. You could also substitute almond flour.
Sonoma Syrup Co. Organic Pure Vanilla Bean Extract “Crush” – Yes, this vanilla extract has REAL vanilla bean seeds in it and it makes such a huge difference flavor-wise!
Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup – [See above]
The great thing about this recipe is that it does NOT have to be beautiful. It’s inherently rustic and you absolutely do not need a pastry degree to have success with this.
First, you’ll want to preheat the oven and prepare a baking dish. The rough measurements you’ll want are 12- by 8-inches, although this does not have to be exact. I’ve used a few different baking dishes of slightly different sizes and the cobbler has turned out great each time. Just be sure to place a rimmed baking sheet under the dish when baking in case anything bubbles over.
Next, prepare the peach filling by combining the sliced peaches, fresh ginger, and vanilla and ginger syrups in a medium saucepan over medium heat.
Cook this mixture until the peaches begin to break down, then remove from the heat and stir in the cornstarch, breaking up any large clumps.
Set aside and make the cobbler batter by combining all of the cobbler ingredients in a large mixing bowl.
Then pour this mixture into your baking dish.
Top this cobbler batter with the peach mixture…
And bake for 45-55 minutes, or until the cobbler part is cooked through.
Enjoy warm with a scoop of vanilla ice cream!
While cobbler is always best enjoyed warm, the great news is that it reheats well. That being said, you can make it up to one day in advance and simply reheat it in the microwave when ready to serve.
If you’re enjoying your cobbler the same day you make it, you can keep it at room temperature and warm it up just a tad before serving (hopefully with some ice cream!) If you’re making it a day in advance, I recommend covering it with plastic wrap and storing it in the refrigerator overnight. It will still warm up fine in the microwave the next day.
Yes, you can make your own self-rising flour by adding two teaspoons of baking powder for each cup of flour. So, since this recipe calls for 1 1/2 cups of flour, you’d mix in three teaspoons of baking powder.
Yes, but it may not rise quite as much. Simply substitute the self-rising flour with almond flour and add three teaspoons of baking powder.
More Sweet Summer Treats
Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below!
Ginger Peach Cobbler
For the peach filling:
- 1 1/2 pounds peaches pitted and sliced
- 1/4 cup Sonoma Syrup Co. No. 10 White Ginger Simple Syrup
- 1/4 cup Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup
- 1 teaspoon grated fresh ginger
- 3 tablespoons cornstarch
For the cobbler:
- 1 1/2 cups self-rising flour
- 1/2 cup almond meal
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup melted butter + 1 tablespoon melted butter for greasing baking dish
- 1 1/4 cup milk
- 1 teaspoon Sonoma Syrup Co. Organic Vanilla Bean Extract "Crush"
- 1 tablespoon Sonoma Syrup Co. No. 4 Vanilla Bean Simple Syrup
- Preheat the oven to 350 degrees Fahrenheit and grease a 12- by 8-inch baking dish with 1 tablespoon melted butter.
- Make the peach filling by combining all the filling ingredients except the cornstarch in a medium saucepan over medium heat.
- Simmer for 5-8 minutes, stirring occasionally, until the peaches start to break down.
- Remove saucepan from heat and stir in the cornstarch, breaking up any large chunks. Set aside.
- Make the cobbler batter by combining all of the cobbler ingredients in a large mixing bowl with a wooden spoon. Pour into the prepared baking dish.
- Top the cobbler batter with the peach mixture and place in the preheated oven for 45-55 minutes, until the cobbler crust is set and cooked through.
- Serve warm with a scoop of vanilla ice cream.
- Even though this recipe states you need a 12- by 8-inch baking pan, you can be a bit flexible on this and use anything that is fairly similar in size.
- Place your baking dish on a rimmed baking sheet when you put it in the oven in case of any bubbling over.
- To make your own self-rising flour, add 2 teaspoons of baking powder for every cup of regular flour (so a total of 3 teaspoons of baking powder for this recipe).
- To make this recipe gluten-free, substitute the self-rising flour with almond flour (so a total of 2 cups of almond flour) and add 3 teaspoons of baking powder. Your recipe may not rise as much if you use this gluten-free substitute.
- Serve immediately or make in advance, refrigerating if you are not going to be serving it the same day.