Peach Cobbler Croissant Recipe

Prepare peaches

Peel (optional), pit and dice enough ripe peaches to measure 3 cups. If peaches are very juicy, drain off a little juice but reserve a tablespoon.

Combine and macerate

In a medium bowl, combine the diced peaches, 1 tablespoon granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon and a pinch of salt. Toss gently until evenly coated. Let sit for 10 minutes to macerate and thicken slightly.

Cook filling (optional for firmer filling)

If you prefer a thicker, warmed filling, transfer the macerated peaches and any released juices to a small saucepan over medium heat. Cook, stirring frequently, until mixture thickens and becomes glossy, about 4–6 minutes. Remove from heat and let cool slightly. If you used less juice earlier, stir it back in as needed to reach a spoonable consistency.

Preheat and prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a shallow baking dish that will hold 8 croissants in a single layer.

Egg wash

In a small bowl, whisk together 1 egg and 1 teaspoon whole milk to make an egg wash. Set aside.

Fill croissants

If using pre-made croissants that are already rolled and sealed, gently slice a small pocket along the outer curve (lengthwise) without cutting through, or if using unbaked croissant triangles, place about 2 tablespoons of the peach filling near the wide end and roll up according to package/homemade instructions. For sheet or pre-rolled croissant dough pieces, place about 2 tablespoons peach filling in center then fold/roll to enclose, sealing edges. Aim for 8 filled croissants total.

Brush and sprinkle

Place filled croissants on the prepared sheet/dish about 1 inch apart. Brush each croissant lightly with the egg wash. Mix 1 tablespoon granulated sugar with 1 teaspoon ground cinnamon and sprinkle evenly over the croissants. Drizzle or brush the melted unsalted butter over the tops for extra shine and butteriness.

Bake

Bake in the preheated oven for 14–18 minutes for pre-baked croissants or 12–16 minutes for filled raw croissant dough, until the croissants are puffed and deep golden brown. Rotate the pan halfway through baking for even color. If the tops brown too quickly, tent loosely with foil for the final few minutes.

Rest

Remove from oven and let cool on the baking sheet for 5 minutes to let the filling set slightly. Transfer to a wire rack if desired.

Serve warm. Optionally top each peach cobbler croissant with a scoop of vanilla ice cream and garnish with fresh mint leaves. These are best served within an hour of baking while the pastry is crisp and the filling warm.