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5 from 1 vote

Ginger Peach Cobbler

Fresh peaches are stewed with ginger and vanilla syrups then nestled into a flavorful cobbler crust. Top with vanilla ice cream for the ultimate summer dessert!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 545kcal


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.


  1. 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. 
  2. Place your baking dish on a rimmed baking sheet when you put it in the oven in case of any bubbling over.
  3. 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).
  4. 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. 
  5. Serve immediately or make in advance, refrigerating if you are not going to be serving it the same day.


Calories: 545kcal | Carbohydrates: 99g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 114mg | Potassium: 363mg | Fiber: 3g | Sugar: 70g | Vitamin A: 689IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg