Classic Peach Cobbler Donuts
Classic Peach Cobbler Donuts are soft, fluffy donuts filled with creamy cheesecake, topped with buttery cinnamon peaches, and finished with a golden cobbler crumble and sweet glaze.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes (plus rising time)
- Yield: 12 donuts (12 servings)
- Category: Dessert, Brunch
- Method: Frying or Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Donut Dough
2 1/2 cups all-purpose flour
2 1/4 tsp active dry yeast (1 packet)
1/2 cup warm milk (110°F / 43°C)
1/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup unsalted butter, softened
1/2 tsp salt
Vegetable oil (for frying) or oil spray (for baking)
Cheesecake Filling
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup heavy cream
Peach Cobbler Topping
3 large ripe peaches, peeled and diced
2 tbsp unsalted butter
1/4 cup brown sugar
1 tbsp granulated sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp cornstarch mixed with 1 tbsp water (slurry)
Crumble Topping
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup cold butter, cubed
1/4 tsp cinnamon
Pinch of salt
Optional Glaze
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions
1) Prepare the donut dough
In a small bowl, combine warm milk, sugar, and yeast. Rest 5–10 minutes until foamy.
In a large bowl, whisk flour and salt. Add yeast mixture, eggs, and softened butter. Mix until a dough forms.
Knead on a floured surface 6–8 minutes until smooth and elastic.
Place in a greased bowl, cover, and rise about 1 hour, until doubled.
2) Shape and cook donuts
Punch down dough and roll to 1/2-inch thickness. Cut 3-inch circles and place on a parchment-lined tray.
Cover and rest 20 minutes.
Fry: Heat oil to 350°F (175°C). Fry 1–2 minutes per side until golden.
Bake: Preheat oven to 375°F (190°C). Bake 12–15 minutes until lightly golden.
7. Cool completely on a wire rack.
3) Make the cheesecake filling
Beat cream cheese and powdered sugar until smooth. Add vanilla and heavy cream; beat until light and creamy.
Transfer to a piping bag with a round tip.
4) Cook the peach cobbler topping
Melt butter in a skillet over medium heat. Add peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook about 5 minutes until juicy.
Stir in cornstarch slurry and cook 1–2 minutes until thickened. Cool slightly.
5) Prepare the crumble topping
Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form.
Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 10 minutes until golden. Cool.
6) Assemble donuts
Fill cooled donuts with cheesecake filling.
Spoon peach topping over each donut and sprinkle with crumble.
Optional: whisk glaze ingredients and drizzle over the top.
Notes
For the fluffiest donuts, don’t rush the rise—wait until the dough truly doubles.
If your peaches are extra juicy, add a tiny bit more slurry (mix first, then add gradually).
Frying gives the most classic donut texture; baking is lighter and less messy.
Best enjoyed the same day, but you can prep components ahead (filling, crumble, peach topping) and assemble later.
Find it online: https://allrecipesmade.com/classic-peach-cobbler-donuts/
