Looking for a fun twist on a classic summer dessert? This Peach Cobbler Pizza combines the tender crust of your favorite homemade dough with juicy peaches and a buttery streusel topping. If you love comforting cobblers and can’t resist a warm slice of dessert pizza, you’re about to meet your new favorite. This recipe brings together the nostalgia of peach cobbler with the fun, shareable nature of a pizza—perfect for weekend treats, backyard BBQs, or cozy nights in.
Table of Contents
Table of Contents
A Sweet Peach Cobbler Pizza Slice of Summer Memories
As a mom of two always juggling the kitchen chaos with school pickups and dinner preps, I’ve found that some of the best recipes are born out of everyday moments—just like this Peach Cobbler Pizza.
It all started on a warm Friday evening. I had leftover pizza dough, a bowl of ripe peaches, and absolutely no energy to make a traditional cobbler. So, I pressed the dough into a pan, spooned on the peaches, scattered some buttery streusel, and popped it in the oven. By the time it came out golden and bubbling, my kids were circling the kitchen like bees to honey. One bite in, and we all knew this was going to be a repeat recipe.
Why You’ll Love This Recipe
If you’ve ever craved peach cobbler but wanted something a little easier to serve and more fun for the family, this dessert pizza checks all the boxes. The crust is soft with a hint of cinnamon, the peach filling is gooey and just sweet enough, and the streusel topping adds the perfect crunch. Plus, that vanilla glaze drizzled on top? It brings everything together in the most comforting way. It’s simpler than pie, easier than cobbler, and somehow more irresistible than both.
Trust me, whether you’re baking for a crowd or sneaking a late-night treat, this Peach Cobbler Pizza will win everyone over. And if you’re already a fan of my fresh peach cobbler or easy peach cobbler, you’re going to adore this creative take. It’s summer comfort food, made simple.
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Peach Cobbler Pizza
This Peach Cobbler Pizza combines a soft cinnamon pizza crust, juicy peach filling, buttery brown sugar streusel, and a vanilla glaze. It’s an easy summer dessert your whole family will love.
- Total Time: 1 hour 45 minutes
- Yield: 8 slices 1x
Ingredients
For the Pizza Dough:
1/2 cup warm water
1 tbsp granulated sugar
1 and 1/4 tsp active dry yeast
1 and 1/4 cups all-purpose flour
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp vanilla extract
For the Peach Filling:
4 small peaches, sliced about 1/4” thick
1/4 cup light brown sugar, packed
1/2 tsp cinnamon
pinch of nutmeg
3/4 tsp lemon juice
2 tsp corn starch
2 tsp water
1/4 tsp vanilla extract
For the Cinnamon Streusel:
3 tbsp cold salted butter, cubed
2 tbsp + 1 tsp olive oil
3/4 cup + 2 tbsp all-purpose flour
1/3 cup brown sugar, packed
1/4 cup granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
For the Glaze:
1/2 cup powdered sugar
1–2 tbsp milk or water
1/4 tsp vanilla extract
pinch of cinnamon
Instructions
1. Make the Pizza Dough: Combine sugar and warm water in a large bowl. Add yeast and let sit 5 minutes until foamy. Stir in flour, olive oil, cinnamon, salt, and vanilla. Knead for 5 minutes. Cover and let rise 1 hour.
2. Make the Peach Filling: While dough rises, mix peaches, brown sugar, cinnamon, nutmeg, and lemon juice in a saucepan. Cook for 5 minutes. Add cornstarch slurry (cornstarch + water) and cook until thickened. Remove from heat and stir in vanilla.
3. Make the Streusel: Pulse flour, sugars, salt, and cinnamon with cold butter and olive oil in food processor until crumbly.
4. Preheat Oven: Preheat to 425°F.
5. Assemble Pizza: Press dough into greased pan, up the edges slightly. Add peach filling (avoid extra liquid), then top with all the streusel.
6. Bake: Bake for 16–19 minutes until crust is golden and bottom is cooked through.
7. Make Glaze: Whisk powdered sugar, milk, vanilla, and cinnamon until drizzly.
8. Serve: Drizzle glaze over warm pizza. Best enjoyed fresh, but store leftovers covered in fridge for 2–3 days.
Notes
Frozen or canned peaches work well too. Just thaw and drain frozen peaches, or use canned peaches in juice (not syrup) and reduce sugar in filling slightly. Always avoid adding extra filling liquid to prevent a soggy crust.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 469
- Sugar: 48g
- Sodium: 357mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Peach Cobbler Pizza Dough and Juicy Peach Filling
Gathering Your Ingredients for Success
The beauty of this Peach Cobbler Pizza lies in how each layer brings its own flavor and texture. The dough is soft and lightly spiced with cinnamon and vanilla, the filling is bursting with jammy peaches, and the topping is crumbly, buttery perfection. Everything starts with a solid prep—so let’s talk ingredients.
For the crust, you’ll need warm water, granulated sugar, yeast, flour, olive oil, cinnamon, salt, and vanilla extract. It’s a simple dough, but that pinch of cinnamon adds a cozy warmth that makes it extra special. If you’ve tried my cottage cheese pizza crust and loved the homemade feel, you’ll appreciate how easy and rewarding this one is too.
The peach filling calls for fresh peaches (about four small ones), brown sugar, cinnamon, nutmeg, lemon juice, cornstarch, and vanilla. You’ll cook the peaches just long enough to release their juices and thicken them into a silky-sweet mixture that holds its shape when sliced.
Making the Dough and Peach Filling
Start by activating the yeast. Mix warm water and sugar in a large bowl, sprinkle the yeast on top, and wait five minutes until it looks foamy and creamy. This step ensures your dough rises beautifully. Then stir in the flour, oil, salt, cinnamon, and vanilla. Once the dough comes together, knead it on a floured surface for about five minutes until smooth. Cover and let it rise in a warm spot while you prep the peaches.
For the filling, gently simmer sliced peaches with brown sugar, cinnamon, nutmeg, and lemon juice. Stir in a cornstarch slurry and cook until thickened. Off the heat, stir in vanilla extract. It should be glossy and spoonable—perfect for layering.
If you enjoy stone fruit desserts like peach breakfast bakes or fruity pizza twists, this filling alone will have you licking the spoon.
Peach Cobbler Pizza Topping, Assembly, and Baking
Cinnamon Streusel Magic
A great peach cobbler pizza isn’t complete without a generous streusel topping. It adds that buttery crunch and rich texture you’d expect from a classic cobbler—but even better when it’s baked on a sweet pizza crust. If your family loves crumble toppings like we do, this step is a game-changer.
You’ll need cold salted butter, olive oil, flour, brown sugar, granulated sugar, salt, and cinnamon. The butter should be chilled and cubed for the perfect crumble. Mix it all in a food processor until it clumps, or use a pastry cutter if you prefer a hands-on approach. You want those buttery nuggets that crisp up beautifully in the oven.
Once you’ve made this streusel, you might find yourself using it on everything—try sprinkling it over muffins or even a mixed berry cobbler for extra crunch.
Assembling and Baking to Golden Perfection
When your dough has risen and your peach filling has cooled, it’s time to build your peach cobbler pizza. Lightly grease your pizza pan and press the dough into it, spreading it out to the edges and slightly up the sides to catch the juicy filling.
Spoon the peach filling over the dough, leaving any excess syrup behind so the crust doesn’t get soggy. Scatter all the streusel over the top. It may look like a lot, but trust me—use every crumb.
Bake at 425°F for about 16–19 minutes. The streusel should be crunchy and the crust golden brown. Lift the edge of the crust to check underneath—if it’s lightly golden, it’s ready.
For another warm and cozy bake, you’ll love how this compares to my southern-style peach cobbler—but in pizza form, it’s pure fun and flavor.
Vanilla Glaze, Serving Suggestions & Storage Tips
Finishing with a Vanilla Glaze Drizzle
No peach cobbler pizza is complete without that final sweet touch—a smooth vanilla glaze that ties everything together. It adds just enough sweetness without overwhelming the natural fruit flavor and creates a picture-perfect finish with minimal effort.
To make the glaze, you’ll need powdered sugar, a splash of milk or water, vanilla extract, and a pinch of cinnamon. Whisk it until smooth and drizzly. You can easily adjust the consistency—more milk for a thinner glaze, more sugar to thicken. Drizzle it right over the warm pizza just before serving. The heat helps it melt into the nooks of the streusel, making every bite rich and gooey.
This glaze also works wonders on baked treats like blueberry zucchini bread or even cinnamon rolls, so don’t toss the leftovers.
Serving & Storing Peach Cobbler Pizza
This dessert is best enjoyed warm, right out of the oven, with that glaze melting into every crevice. Slice it like a traditional pizza and serve with forks—or hands, if your crew is anything like mine. It’s sweet but not too heavy, making it a fun brunch option or a not-so-traditional dessert for dinner guests.
If you’re serving this at a gathering, pair it with a scoop of vanilla ice cream or fresh whipped cream for an extra indulgent touch. And if you happen to have leftovers, no problem—just cover and store them in the fridge. A quick reheat in the oven or air fryer brings back that fresh-baked taste.
Looking for another fun fruit-inspired dessert? Try my peach pie cottage cheese bowls—they’re protein-packed and just as satisfying.
Frequently Asked Questions
What is peach cobbler crust made of?
Traditional peach cobbler crust is often made with flour, sugar, butter, and sometimes baking powder to create a biscuit-like texture. In this Peach Cobbler Pizza recipe, the crust is a soft, cinnamon-spiced pizza dough—more structured, but still rich and flavorful.
What’s the difference between a peach cobbler and a crumble?
A peach cobbler usually features a biscuit or batter topping over fruit, while a crumble uses a streusel topping made with butter, sugar, and flour. This Peach Cobbler Pizza blends both worlds: it has a structured base and a sweet crumble topping.
How do you keep peach cobbler crust from getting soggy?
To avoid sogginess, don’t pour all the peach filling liquid onto the crust. Spoon just the fruit and thicker juices, as done in this Peach Cobbler Pizza, which helps the dough bake evenly and stay crisp underneath.
What’s the difference between a peach cobbler and a peach pie?
Peach pie has a traditional double crust (top and bottom), while peach cobbler has a biscuit or cake-like topping. Peach Cobbler Pizza takes the concept even further—using dough as a base, no top crust, and a cinnamon streusel instead.
Conclusion: Sweet, Simple, and Memorable
Peach Cobbler Pizza isn’t just a fun twist on a dessert—it’s an easy, cozy treat your whole family will ask for again. With tender cinnamon crust, gooey peach filling, and that buttery crumble on top, it brings comfort and creativity together in one bite.
Whether you’re making it for a weekend brunch or a weeknight reward, this Peach Cobbler Pizza will become a staple in your recipe rotation. It’s fast to prepare, packed with flavor, and so much easier to slice and serve than traditional cobbler. For more nostalgic favorites with a twist, don’t forget to try my strawberry cobbler or cherry pie pizza.
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