Gingerbread Apple Peach Cobbler


This heavenly gingerbread apple and peach cobbler recipe adds a Christmas twist on one of my most beloved desserts. I figured my go-to peach cobbler recipe could use an update, and gingerbread proved to be more than a just a seasonal twist; it was a delicious enhancement. I’m not sure I’ll be able to return to usual cobbler crusts after tasting this rich and decadent alternative. Seconds inevitably turned into thirds because calories don’t count during Christmastime, right?


I couldn’t decide between peaches or apples for this cobbler so I decided, why not both? And fortunately my indecisiveness was rewarded because this is the most indulgent cobbler I’ve ever tasted.  It covers all the bases and if it wasn’t the giving season, I might have kept the whole thing for myself. Whoever is lucky enough to share with you will most certainly be eternally grateful. 

Pssst! If you don’t feel like tirelessly peeling and slicing peaches and apples, I promise I won’t tell if you just buy the equivalent in canned pie filling. Simply switch the filling recipe for 3 cans of peach pie filling and 3 cans apple pie filling. Combine the peaches and apples in your baking dish and place in preheated oven for 20 minutes. But if you’re keeping it authentic, the homemade filling directions are listed in the recipe. 


Gingerbread Apple Peach Cobbler
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
  1. 4 peaches, peeled and sliced
  2. 4 apples, peeled and sliced
  3. 1/4 cup white sugar
  4. 1/4 cup brown sugar
  5. 1/4 teaspoon ground cinnamon
  6. 1/8 teaspoon ground nutmeg
  7. 1 teaspoon fresh lemon juice
  8. 2 teaspoons cornstarch
  1. 1 cup flour
  2. 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1/2 tsp cinnamon
  5. 1/2 tsp ginger
  6. 1/4 tsp clove
  7. 1/4 tsp nutmeg
  8. 1/4 tsp salt
  9. 1/2 cup brown sugar
  10. 1/3 cup shortening
  11. 1/3 cup molasses
  12. 1 egg
  13. 1/3 cup buttermilk
  14. Vanilla ice cream, for serving
  1. Preheat oven to 350F. Lightly grease an 11x7 pan or 2 quart casserole dish.
For the filling
  1. In a large bowl, combine peaches and apples, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into baking dish. Bake in preheated oven for 20 minutes or until starts to bubble.
For the crust
  1. Meanwhile, in a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.
  2. In a large bowl, beat together the brown sugar and shortening until light and fluffy, about 2 minutes. Beat in the molasses and egg. Scrape down the sides of the bowl. Beat in half of the flour mix until just combined. Beat in buttermilk until combined. Finish beating in the flour just until combined. Do not overbeat.
  3. Drop spoonfuls of batter on top of the hot fruit filling then spread into an even layer. Bake 40 minutes or until a toothpick comes out clean when inserted into the middle.
  4. Cool for a few minutes then serve warm with ice cream.
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