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Peach cream cheese cobbler combines a simple milk batter with drained peach slices and small spoonfuls of vanilla cream cheese. The batter bakes around the fruit, leaving a golden top and a soft, spoonable centre. It is a dessert to scoop warm from the dish rather than cut into neat cake slices.
Ingredients
- 115 g unsalted butter
- 150 g plain flour
- 150 g sugar, divided
- 2 tsp baking powder
- 1/4 tsp salt
- 240 ml milk
- 600 g drained sliced peaches
- 200 g cream cheese, softened
- 1 tsp vanilla extract
Method
- Heat oven to 180°C / 350°F. Melt butter in a 23 × 33 cm baking dish.
- Beat cream cheese with 30 g sugar and vanilla until smooth.
- Whisk flour, remaining 120 g sugar, baking powder and salt. Stir in milk just until smooth.
- Pour batter over the melted butter without stirring. Distribute drained peaches and teaspoonfuls of cream cheese evenly over the batter.
- Bake 40–50 minutes until golden and the batter in the center is set; test a cake area rather than a cream cheese pocket.
- Rest for 20 minutes before scooping. Refrigerate leftovers within two hours and use within three days.
Choose and drain the peaches
Use canned peach slices packed in juice, drained well, and weigh 600 g after draining. Let them sit in a sieve while preparing the batter. Excess packing liquid can leave the centre wet after the top has browned. If the slices are very thick, cut them in half so the fruit spreads evenly.
Why the layers stay separate
The melted butter goes into the dish first, followed by the batter. Do not stir those layers together in the dish. Spread the peaches over the surface and add the cream cheese in small teaspoonfuls. Large lumps of cream cheese can remain dense while the surrounding cake cooks.
Check the centre before taking it out
Begin checking at 40 minutes. The top should be golden and an exposed patch of batter in the centre should look set. A skewer inserted into cake should not come out coated with liquid batter; avoid a peach or cream cheese pocket when testing. If the surface browns early, tent loosely with foil and continue baking.
Resting and serving
Let the cobbler stand for 20 minutes before serving. The fruit filling is very hot straight from the oven, and resting helps the portions hold together on the spoon. Serve it on its own to enjoy the contrast between buttery cake and tangy cream cheese.
Keep the leftovers
Cool promptly, cover and refrigerate within two hours. Keep for up to three days. Reheat individual portions until hot throughout; the top will soften a little in the microwave. Do not leave this cream cheese dessert on the counter overnight.
FAQs
- Can I use peaches in syrup?
Yes. Drain them thoroughly and keep the stated drained weight. The finished dessert may taste sweeter than one made with peaches in juice.
- Should I mix the butter and batter together?
No. Pour the batter over the melted butter, then distribute the peaches and small cream cheese spoonfuls without stirring the layers.
- Can I make this without eggs?
This recipe already contains no eggs. It does contain milk and wheat. Check the labels of your individual ingredients if cooking for an allergy.
