Brandied Peach Cobbler

July 18, 2022
With its sugar cookie-type topping and flavor hit from brandy in the peach filling, Brandied Peach Cobbler is the BEST peach cobbler around! It's the perfect way to enjoy those deliciously fresh summer peaches.

Pan of Brandied Peach Cobbler with Serving Spoon Image

It's that time of year in the South -- peach season! Juicy, ripe peaches straight from the tree are truly wonderful little fruit jewels. And back when we lived very near the North Carolina-South Carolina border, we were fortunate enough to be where we could drive right up to a peach farmer's roadside stand and grab a fresh-picked basket, or even pick your own. We generally tended to pick our own, grabbing those big, ripe, beautiful peaches right off their branches.  

We had four local peach orchards within a 15 minute drive of our house. And when you went to pick your own, you could drive your car right into the orchard! How easy is that? Since moving away from the area, picking our own fresh peaches is one thing I certainly miss. 

Clump of Fresh Peaches on the Tree Image

Their are so many delicious ways to enjoy fresh peaches, which makes peach season a season to definitely look forward to. While crescent roll peach dumplings, fresh peach crisp, and simple brown sugar baked peaches may all be a very close second, our family's favorite way to enjoy summer's fresh peaches is in this Brandied Peach Cobbler.

The peaches of this cobbler are spiced with just a touch of brandy and ground cloves, lending a totally amazing flavor to the peaches. The brandy mixes with the juices released from the peaches as they bake to create a wonderfully rich and delicious cobbler filling. Either plain brandy or peach-flavored brandy work fabulously.

The topping is a bit different than your typical cobbler, too -- it's like a sugar cookie dough that you drop on top of the peaches in spoonfuls. And it bakes up absolutely delicious, delivering amazing flavor in every bite when combined with the juicy peaches below.

With its sugar cookie-type topping and flavor hit from brandy in the peach filling, Brandied Peach Cobbler is the BEST peach cobbler around!

What's to Love About This Recipe?

  • Not your run-of-the-mill peach cobbler - With it's sugar cookie-like topping and brandy infused filling, this peach cobbler is not your standard, everyday peach cobbler. It definitely takes the deliciousness up a notch!
  • Fresh peaches - Sure, you can make a good cobbler with canned peaches. But this cobbler recipe with fresh peaches is even better! It's the perfect way to enjoy those deliciously fresh summer peaches.
  • Brandy - A touch of brandy in the cobbler's filling brings an amazing hit of flavor to the fresh peaches.
  • Fabulous flavor - That touch of brandy and a bit of ground cloves beautifully complement the cobbler's peaches and create wonderful flavor in every bite. 

Top View of Pan of Baked Brandied Peach Cobbler Image

Brandied Peach Cobbler Ingredients:

There are two components to Brandied Peach Cobbler -- 1. the brandy-infused peach filling, and 2. the cobbler topping.

For the peach filling, you'll need:

  • Fresh peaches - Any variety of fresh peaches works, so choose your favorite. We usually use semi-cling yellow peaches, and freestone yellow peaches when they're in season.
  • Sugar - Adds sweetness to the peaches and draws out some of their juices as they bake.
  • Vanilla extract - Enhances and rounds out the peaches' flavor.
  • Ground cloves - Just a pinch of ground cloves pairs beautifully with the flavor of the peaches.
  • Cornstarch - Thickens the peach juices as the cobbler bakes, creating a nice consistency for the filling.
  • Brandy - Brings a nice richness and boost of flavor to the peach filling. Regular or peach-flavored brandy both work great.

For the cobbler topping, you'll need:
  • All-purpose flour
  • Baking powder
  • Salt
  • Sugar
  • Unsalted butter
  • Vanilla extract
  • An egg yolk

Baskets of Fresh Peaches at a Peach Stand Image

How to Make Brandied Peach Cobbler:

There are two parts to making a pan of Brandied Peach Cobbler -- 1. Preparing the peach filling, and 2. making the cobbler topping. The first step is to prepare the peach filling and get it baking for a bit before adding on the topping. -- Because the peaches take longer to bake than the topping does.

To get the peach filling started, slice up some peeled fresh peaches, leaving them a little on the thick side so they still have some "substance" to them after they've baked and softened. Toss the sliced peaches with a little sugar, cornstarch, brandy, and a small bit of ground cloves.

Bowl of Fresh Peach Slices Image

Place the peach mixture in a baking pan and bake for 15 minutes until the peaches start to release some of their juice. Be sure to let the peaches go the full 15 minutes. -- The peaches need to be fully heated through when you put the topping on for the topping to bake properly.

While the peaches bake, mix up a simple sugar cookie-like dough for the cobbler topping. Drop the dough by spoonfuls on top of the partially-baked peaches. The dough won't cover every spot completely, and that's totally okay.

Cobbler Topping Dough Dropped by Spoonfuls on Peach Filling Image

Return the baking dish to the oven, and bake until the cobbler topping is nicely browned and the peaches are bubbly, about 40 minutes more.  

Pan of Brandied Peach Cobbler with Sugar Cookie Topping Image

Then dish out a big-old bowl and dig in! You can top it with vanilla ice cream or whipped cream, but I'll be honest -- we like our Brandied Peach Cobbler best just plain, letting those delicious baked brandied peaches shine.

Check out these other super tasty summer fruit desserts:

Serving Spoon of Brandied Peach Cobbler Image
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Yield: about 6-8 servings
Brandied Peach Cobbler

Brandied Peach Cobbler

With its sugar cookie-type topping and flavor hit from brandy in the peach filling, Brandied Peach Cobbler is the BEST peach cobbler around! It's the perfect way to enjoy those deliciously fresh summer peaches.
Prep time: 25 MinCook time: 55 MinTotal time: 1 H & 20 M


For the peach filling:
  • 2 lbs. fresh peaches
  • 1/3 c. granulated sugar
  • 1 tsp. vanilla extract
  • 2 tsp. cornstarch
  • 1 1/2 T. brandy (regular or peach-flavored brandy)
  • pinch of ground cloves
For the cobbler topping:
  • 1/2 c. all-purpose flour
  • 1/4 tsp. baking powder
  • pinch of salt
  • 1/2 c. granulated sugar
  • 8 T. unsalted butter, softened
  • 1/4 tsp. vanilla extract
  • 1 large egg yolk


Prepare the peach filling:
  1. Peel and pit peaches; cut into thick slices.
  2. Combine sliced peaches with sugar, cornstarch, vanilla, ground cloves, and brandy.
  3. Please in a greased 11x7-inch baking dish; cover with foil and bake at 400℉ for 15 minutes, until peaches begin to release liquid. (Note: Be sure to let the peaches go the full 15 minutes. The peaches need to be fully heated through when you put the topping on for the topping to bake properly.)
Prepare the cobbler topping:
  1. While the peaches bake, mix flour, baking powder, and salt together; set aside.
  2. Beat softened butter and sugar until light and fluffy, about 1 minute. Beat in egg yolk and vanilla.
  3. Stir in dry ingredients until just combined.
  4. After the peaches have cooked for 15 minutes, remove them from the oven and stir the peaches.
  5. Drop cobbler topping dough by tablespoons evenly over the fruit (it won't cover every spot completely).
  6. Return baking dish to the oven, uncovered, and bake until the topping is nicely browned and peaches are bubbly, about 40 minutes more.
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Brandied Peach Cobbler ~ With its sugar cookie-type topping & flavor hit from brandy in the peach filling, this is the BEST fresh peach cobbler around! It's the perfect way to enjoy those deliciously fresh summer peaches.

This post is linked with Weekend Potluck.


  1. We have tons of peaches around now, too. What a great way to use them - and with Brandi - NUMMY! ~ Courtney

  2. It's a great year for Missouri peaches, so we have them a lot right now. Just can't walk by a farmer's stand without buying three. It's just my wife and I, so I have mastered the two peach cobbler (with one for snacking while prepping!

    Beautiful photos

  3. That looks great! Our local peaches are almost gone :(

  4. Okay!!! As soon as I saw Brandied, I knew I had to come over from Recipe Sharing Monday. You get a big YUM from me.

  5. Yummm! I love fresh peaches--i bet this was amazing! My FBF hop is up again, hope you can link up again this week!
    Flash Back Friday #11

  6. You pick your own?? Well, that's just not fair! lol... The cobbler looks delish! The peaches are so good right now!

  7. How pretty! And delicious too. :) I'm so glad to see that you linked up this week. Thank you so much for sharing this at Recipe Sharing Monday. I hope to see you back next week!

  8. This looks so delicious. Yes you are lucky to have fresh fruit so close - I'm jealous! :)

  9. Love all the peach photos! The cobbler looks delicious. I need to use up some peaches this weekend. Thanks for posting this as a reminder. Thanks for sharing on Sweet Indulgences Sunday.

  10. That cobbler looks fantastic. Definitely one of my favorite ways to enjoy peaches. Thanks for linking this up to Sweets for a Saturday.

  11. Oh wow, this looks so darn tasty. It pushes my savoury version to the back.

  12. Tracy, this Brandied peach cobbler is in all honesty…the best one I have ever made. Thank you for providing such a delicious recipe that my family loves.
    I don’t think there is a need to hunt any more for “peach cobbler “ recipes …can’t top this one!!! Our peaches that we have bought this season have not been great and I know a peach dessert is only as good as the fruit in it. I purchased frozen peaches called “Seal the Season” /South Carolina sliced peaches grown in Ridge Spring, SC grown by Titan Farms. Found these at Harris Teeter. These were fabulous in your cobbler. Thank you again dear friend. Jennie

  13. We enjoyed featuring your awesome post on Full Plate Thursday, 598. Thanks so much for sharing with us and come back to see us soon!
    Miz Helen

  14. Hello, was wondering if I could use Brandy extract instead of Brandy? Thanks.


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