Classic Peach Cobbler Donuts

Why You’ll Love This Recipe

I love how these donuts take the comfort of peach cobbler and combine it with the fun of a filled donut. The dough is light and fluffy, the cheesecake filling is rich and smooth, and the topping of caramelized peaches and streusel crumble adds that irresistible cobbler finish. Whether fried or baked, they’re a showstopper. I also enjoy how customizable they are—perfect for summer peaches but easy to adapt for other fruits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Donuts:

• 2 ½ cups all-purpose flour

• 2 ¼ tsp active dry yeast (1 packet)

• ½ cup warm milk (110°F / 43°C)

• ¼ cup granulated sugar

• 2 large eggs, room temperature

• ¼ cup unsalted butter, softened

• ½ tsp salt

• Vegetable oil (for frying or baking)

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• ¼ cup heavy cream

For the Peach Cobbler Topping:

• 3 large ripe peaches, peeled and diced

• 2 tbsp unsalted butter

• ¼ cup brown sugar

• 1 tbsp granulated sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)

For the Crumble Topping:

• ½ cup all-purpose flour

• ¼ cup brown sugar

• ¼ cup cold butter, cubed

• ¼ tsp cinnamon

• Pinch of salt

For the Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

Directions

1. Prepare the Donut Dough
   I combine warm milk, granulated sugar, and yeast in a small bowl and let it rest for 5–10 minutes until foamy. In a large bowl, I whisk flour and salt, then add in the yeast mixture, eggs, and softened butter. Once a dough forms, I knead it on a floured surface for 6–8 minutes until smooth and elastic. I place it in a greased bowl, cover it, and let it rise for 1 hour until doubled in size.

2. Shape and Cook Donuts
   I punch down the dough and roll it out to ½-inch thickness. Using a 3-inch cutter, I cut out circles and place them on a parchment-lined tray. I cover and let them rest for 20 minutes. For frying, I heat oil to 350°F (175°C) and fry donuts 1–2 minutes per side until golden. For baking, I preheat the oven to 375°F (190°C) and bake for 12–15 minutes. I let the donuts cool completely on a wire rack.

3. Prepare the Cheesecake Filling
   I beat the softened cream cheese and powdered sugar until smooth, then add vanilla and heavy cream. I continue beating until the mixture is fluffy. I transfer it to a piping bag with a round tip.

4. Cook the Peach Cobbler Topping
   In a skillet, I melt butter over medium heat and add diced peaches. I stir in brown sugar, granulated sugar, cinnamon, and nutmeg, and cook for about 5 minutes until juicy. I add the cornstarch slurry and stir until thickened. I remove it from heat and let it cool slightly.

5. Prepare the Crumble Topping
   I mix flour, brown sugar, cinnamon, and salt in a bowl, then cut in the cold butter until it resembles coarse crumbs. I bake the mixture on a parchment-lined sheet at 350°F (175°C) for 10 minutes until golden and crisp, then let it cool.

6. Assemble Donuts
   Once the donuts are cooled, I fill each one with cheesecake filling using the piping bag. I spoon the peach cobbler topping over each donut, then sprinkle on the baked crumble. If I want extra sweetness and shine, I drizzle them with a glaze made from powdered sugar, milk, and vanilla.

Servings and timing

This recipe makes 12 decadent donuts and takes about 45 minutes from start to finish, not counting the dough resting time. It’s a weekend-worthy treat that’s surprisingly easy once I break it down into steps.

Variations

When peaches are out of season, I like using apples or berries instead—just adjust the spices to match. For a twist, I’ve added a pinch of ginger to the crumble or used brown butter in the peach topping. And if I want to skip frying, the baked version is just as tasty with a slightly different texture.

Storage/reheating

These donuts are best the day they’re made, but I store leftovers in the fridge for up to 2 days. I reheat them slightly in the microwave to soften the filling before eating. The crumble may lose its crunch, but the flavor stays rich and delicious.

FAQs

Can I use canned peaches instead of fresh?

Yes, I’ve used canned peaches (drained) when fresh weren’t available. I just reduce the sugar slightly since they’re already sweet.

Do I have to fry the donuts?

Not at all. I bake them at 375°F for 12–15 minutes. They’re lighter but still taste great once filled and topped.

Can I make the dough ahead of time?

Yes, I often let the dough rise overnight in the fridge. I just let it come to room temperature before shaping and cooking.

What’s the best way to fill the donuts?

I use a piping bag with a round tip and push it gently into the side of the donut to fill the center. It helps to give the donut a little squeeze to check for fullness.

Can I skip the crumble or glaze?

Definitely. The donuts are still delicious with just the peach topping and filling. But I love the texture the crumble adds.

Conclusion

Classic Peach Cobbler Donuts are everything I love about summer baking—sweet, creamy, fruity, and just a little over-the-top in the best way. With soft dough, rich cheesecake filling, and warm peach topping, they taste like comfort and celebration all in one bite. Whether fried or baked, they’re a treat worth making.

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