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Indulge in the sweet and spiced flavors of our Peach Cobbler Dessert and Breakfast Topping. This versatile filling is made with juicy peaches and a blend of aromatic spices, which is perfect for adding a delicious twist to your favorite desserts and breakfast dishes.
Peachy recipe Inspiration
When I was a little girl, my mother would make me brown sugar pancakes, with homemade brown sugar peach syrup. When I got older, it became a nostalgic treat that I learned how to make my own. Use these gently spiced sweet peaches as a topping to elevate an indulgent breakfast or rich dessert
star ingredients
Peaches – the absolute star of this recipe. Peaches are sweet Peaches are a versatile fruit that can be used in both sweet and savory dishes. They are rich in vitamins A and C, as well as antioxidants that help combat free radicals in the body. When selecting peaches, it’s important to choose ones that are ripe, but not overripe. Look for peaches that are slightly soft to the touch and have a sweet, fragrant aroma. Brown Sugar – Brown sugar is the not-so-secret ingredient that gives this topping its sweet and delicate flavor; it adds a hint of caramel richness and depth to the overall taste. With its warming and comforting qualities, brown sugar is the perfect way to bring out the sweetness of the peaches leaving a unique and delicious flavor. Cinnamon and Nutmeg – Adding a hint of cinnamon to the classic peach cobbler spices is an excellent way to enhance the flavor of the dish. A pinch of nutmeg and a sprinkle of or allspice can also bring out the sweetness of the peaches and add a unique depth of flavor. All of these ingredients work together to create an irresistible Southern-style dessert. Salt – my great-grandmother told me always to add a pinch of salt to your desserts and it works every time! Helps to balance sweetness, add depth, and accentuate the flavors in the final dish.
Sandwhich bread Specialty Ingredient
Malted milk Powder gives the dough a sweet, depth of flavor and adds tenderness to your loaf. You can omit it unavailable.
Chef’s Notes
Plant based variation: Substitute milk for plant based milk of choice and malted milk for powder for coconut milk powder. *I prefer organic, unbleached all purpose flour, but plain all purpose does just fine!
Brown Sugar Bourbon Baked OatmealMeal Prep Tips
This peach cobbler topping can be made in advance and stored in the refrigerator for up to 1 week. To use, take out a portion of your filling and warm it up to use on your favorite breakfast. I love to use it on top my brown sugar bourbon oatmeal
other great make-ahead dishes
if you’re inspired you might also like my
- Easy Crumble Topping for Breakfasts and Desserts, which I love to pair with these peaches
- Maple Brown Sugar French Toast, great for weekend brunch or weekly meal prep
- Brown Sugar Bourbon Baked Oats, that are warm, rich and perfect for an indulgent breakfast
- My Pear Almond Coffee Cake, which is beautiful and great for entertaining
peach cobbler topping video
make it along with me!
https://youtube.com/embed/mc43qKKB4mo?feature=share
peach cobbbler topping full recipe
Easy Sandwhich Bread Recipe
Delicious and simple bread recipe thats perfect for sandwiches and rolls
- 3/4 cups warm water
- 3/4 cups warm milk (can substitute for plant based)
- 1/4 cup honey or sugar
- 1/3 cup avocado or vegetable oil (plus more for dough)
- 1 packet (or 2.5 tsp active dry yeast)
- 2 tbsp malted milk powder (optional)
- 4 Cups (1/2 Cup All Purpose Flour*)
- 2 tsp Salt
- 1/4 cup Egg-wash or Milk (Optional)
- In the bowl of a mixer combine, water, milk, oil yeast, malted milk powder (if using) and sugar. Allow yeast to bloom (it should have a bubbly appearance) about 5-8 minutes.
- Add 2 of the 4 and a half cups of flour to the mixer and turn to low speed using the dough hook attachment. Mic until the flour is incorporated, about 3 minutes. Afterwards, add the 2 remaining cups, scraping down the sides to make sure all of the flour is in the bottom of the bowl. If the dough looks wet, add the additional half cup of flower.
- Increase the mixer to medium low speed and mix until the dough goes from shaggy and rough, to smooth. It may also begin to form a ball and slap the sides of the bowl.
- After mixing, remove the bread from the mixer, form into a ball and transfer to another large greased bowl. Coat the dough ball with oil and cover with a damp towel or plastic wrap. Allow dough to proof in a warm (80º-90º) area until doubled in size, about 1 hour.
- Transfer dough to a work surface and push out the gas from the first rise. The dough will begin to deflate and its ready to shape. Line your tray or loaf pan(s) with parchment. Divide into equal sized balls (see notes) to place inside your vessel of choice. Transfer dough pieces to the pan. or tray. Cover with a damp towel or plastic again and allow to proof until dough has almost doubled once more (another 30-45 minutes). Meanwhile, Preheat oven to 350º.
- After loaf or rolls have gone through the second proof, remove the cover and gently brush the top with egg wash or milk. Transfer to coven and bake until bread takes on a golden color, about 30-35 minutes for loaves and 20 minutes for rolls.
- Remove from oven and cool for about 5 minutes before removing the bread from the pan. Transfer to cooling rack to cool completely before slicing. Enjoy immediately with butter, jam or on its own.
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