This ginger peach cobbler adds a little extra flavor to the classic summer dessert with a subtle hint of spice and a buttery, crunchy topping.
Peach cobbler is a summer essential, and this version brings just a little something extra to the table. Sweet, juicy peaches are paired with fresh ginger for a subtle bit of spice that makes the fruit sing. The topping is golden and buttery with a soft crunch from chopped pecans. It’s everything you love about classic peach cobbler, just with a little twist.
Serve it warm with a scoop of ice cream or a dollop of whipped cream, and you’ve got an easy, crowd-pleasing dessert that’s practically made for summer gatherings.
Why You’ll Love This Ginger Peach Cobbler
- A fresh take on the classic. Ginger adds warmth without overpowering the peaches.
- That topping! Soft, biscuit-style with brown sugar and pecans for just the right crunch.
- Simple and approachable. No complicated steps, just fresh fruit and a quick topping.
- Perfect for peach season. A great way to use up ripe summer peaches.
Key Ingredients
See the recipe card below for the full ingredient list and exact amounts.
- Peaches – Fresh and juicy, peeled and sliced.
- Granulated sugar + lemon juice – To sweeten and balance the filling.
- Cornstarch – Thickens the juices as the cobbler bakes.
- Fresh ginger – Adds a mild kick of spice.
- All-purpose flour + brown sugar – Forms the base of the topping.
- Cold butter + milk – For that soft, biscuit-like texture.
- Chopped pecans – Optional, but add great crunch.
- Turbinado sugar – A final sprinkle for sparkle and a touch of crispiness.
How to Make Ginger Peach Cobbler
Make the filling. Toss the peaches with sugar, lemon juice, cornstarch, and ginger. Let it sit while you prep the topping.
Make the topping. Combine the dry ingredients, cut in cold butter, and stir in the milk until crumbly. Fold in the pecans.
Assemble and bake. Spread the peach mixture in a baking dish, spoon the topping over the top, and sprinkle with turbinado sugar. Bake until bubbly and golden brown.
Tips for Success
- Use ripe peaches. They should be fragrant and give slightly when gently squeezed. If your peaches are underripe, you can let them sit at room temperature for a couple of days.
- Peel with ease. Blanch peaches in boiling water for about 30 seconds, then transfer to an ice bath. The skins should slip off easily.
- Use fresh ginger for the best flavor. It adds brightness and a bit of zing without overpowering the peaches. No fresh ginger? You can substitute 1/8 teaspoon ground ginger instead. It’ll add a more mellow spice but still works well.
- Don’t overwork the topping. Mix just until the dough comes together. Over-mixing can make it tough instead of tender.
- Bake on a lined baking sheet. The filling may bubble over, and a rimmed sheet makes cleanup much easier.
- Let it cool slightly. The filling will thicken a bit as it rests, and the flavors will come through better when it’s not piping hot.
Serving Ideas and Variations
- Serve it warm with vanilla ice cream or lightly sweetened whipped cream.
- Skip the pecans if you prefer a nut-free topping.
- Use cinnamon in place of ginger for a more traditional spice.
- Individual cobblers: Divide the filling and topping between 6 to 8 mini ramekins or 5-inch skillets. You may need to adjust the baking time.
Storage Tips
- Room temperature: The cobbler can sit out for up to 8 hours if your kitchen is cool and dry. After that, transfer it to the refrigerator.
- Refrigerator: Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the whole dish in a 300°F oven until heated through.
- Freezer: You can freeze the baked and cooled cobbler. Wrap it tightly in a layer of plastic wrap and foil or store in an airtight container for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
- Make-ahead tip: You can prepare the filling up to 1 day in advance and refrigerate it. The topping is best made just before baking.
A Fresh Take on a Summer Classic
Whether you’re making it for a backyard cookout, a weekend treat, or just because you’ve got a bowl of ripe peaches on the counter, this ginger peach cobbler is a simple way to celebrate the season. It’s warm and cozy with just a little twist, and it’s even better with a scoop of ice cream on top. Hope you love it as much as I do!
Have a favorite way to spice up peach cobbler? I’d love to hear how you make it your own!
More Peach Desserts
Video Tutorial: Ginger Pecan Peach Cobbler
Ginger Pecan Peach Cobbler
Ingredients
For the filling:
- 6 medium peaches, peeled and sliced (about 4 cups)
- 1/4 cup (50 g) granulated sugar
- juice of 1 medium lemon, about 2 tablespoons
- 1 tablespoon cornstarch
- 1/4 teaspoon grated fresh ginger
For the topping:
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (100 g) firmly packed brown sugar
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup (56 g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup (60 ml) milk
- 1/2 cup (60 g) chopped pecans
- turbinado sugar or sanding sugar, optional
- sweetened whipped cream or ice cream, for serving
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Instructions
To make the filling:
- Preheat oven to 375°F (190°C).
- Combine the peaches, sugar, lemon juice, cornstarch, and ginger in a large bowl. Set aside while you make the topping.
To make the topping:
- Combine the flour, brown sugar, baking powder, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until the largest pieces of butter are about the size of large peas.
- Add the milk, about a tablespoon at a time, mixing just until the mixture forms crumbs. Gently mix in the pecans.
To assemble:
- Transfer the peach mixture to a 2-quart baking dish.
- Drop the topping by tablespoonfuls over the peach mixture. Sprinkle with turbinado sugar or sanding sugar.
- Place the baking dish on a lined, rimmed baking sheet to catch any spills. Bake 40 to 45 minutes, or until the topping is lightly browned and the filling is bubbly.
- Serve warm or at room temperature with ice cream or sweetened whipped cream.
Notes
- Ginger: Freshly grated ginger adds a subtle bit of spice without overpowering the peaches. If you don’t have fresh ginger, you can substitute 1/8 teaspoon ground ginger.
- Pecans: Feel free to leave them out if you prefer a nut-free cobbler.
- Make ahead: You can prep the peach filling up to a day in advance and store it in the fridge. The topping is best made just before baking.
- Serving tip: Serve warm or at room temperature with vanilla ice cream or sweetened whipped cream.
- Storage: Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave until warmed through.
14 Comments on “Ginger Peach Cobbler”
This looks amazing. I like the ginger and peaches together. My mom used to serve cold sliced peaches with hot gingerbread. Nothing better. I have to make this. Thanks for sharing.
I’d love it if you brought this to What’d You Do This Weekend.
Wishes for tasty dishes, Linda
Oh, that sounds amazing, Jennifer. I recently made some peach ginger ice cream – so good! I’ll have to try this.
This was amazing (as is everything else I’ve made from your site)! Perfect mix of peaches and fresh ginger. Since there are only two of us at home, I cut the recipe in half and it worked fine. Just enough for two days worth of dessert.
Next to try – Berry Vanilla Cake. WOW, it sounds so good!
Thanks, Jennifer.
I’m so glad you liked it, Jackie!
I’m a young 24 year old first time mother who has no real experience cooking/baking. I’ve been practicing very hard lately and I’m trying this recipe tonight! So excited (:
I hope you enjoy the cobbler, Courtney!
Can I substitute frozen peaches in this recipe?
I’ve not tried using frozen peaches, but I’d guess it would be fine.
Have some fresh apricots and will use them instead ! Thank you so much for this idea !
How would the recipe need to be adjusted if canned peaches are used instead of fresh peaches?
Hi, Hillary. Canned peaches are usually sweeter and have a good bit of liquid added. You’d need the same volume of peaches as listed, but I would probably drain them very well and reduce the sugar to taste.
I loved this recipe so much . It’s really awesome
My cobbler had a extra
good taste. I couldn’t detect the ginger for sure but it was very tasty. The pecans took it to another level for sure. I will always add pecans to my cobblers from now on.
I’m happy to hear you enjoyed it, Martha!