This Peaches N’ Cream Fruit Pizza features fresh Georgia peaches piled on a brown butter Snickerdoodle crust with cream cheese frosting. It’s a new favorite summer dessert of mine!
I know I just posted a dessert-ish recipe right before this one. But you know what? There are just periods of time that call for more desserts than others. I’ve had lots of company and been to more than the usual amount of summer gatherings recently, so this is one of those times! And of course, it’s PEACH SEASON, and I’d have a lot of regrets if I left you and the summer season without a new peach recipe.
So here I am, drooling over this divine Peaches N’ Cream Fruit Pizza and bursting at the seams to share the recipe with you. Let’s set the stage: here we are working with a soft, chewy, snickerdoodle cookie crust. The flavor of the cookie dough is extra special, as it’s made with nutty brown butter and a higher ratio of dark brown sugar to granulated sugar. And this deeper, nuttier flavor situation is perfect for fresh peaches, procured from The Peach Truck in Nashville (my FAVORITE peach supplier)! And we’re not stopping there – sandwiched between that chewy cookie crust and juicy peach topping is a luscious cream cheese frosting. Heavy on the cream cheese flavor, light on the sugar, so we keep the flavors nice and balanced.
We are talking about a home run of a summer dessert here, so let’s not delay any longer and get on to making the recipe!
Watch this quick video to see how I make this Peaches N’ Cream Fruit Pizza:
How is this dessert different from other fruit pizzas?
- Brown butter snickerdoodle crust – like I mentioned before, this Peaches N’ Cream fruit pizza recipe features a cookie crust that, in my book, is much better suited to fresh peaches than a traditional sugar cookie crust. If you’ve never made a cookie dough with brown butter before, then get ready to have your mind blown and your taste buds explode over how good it is! You can make and bake your cookie up to 2 days in advance, and then top with frosting and fruit right before serving.
- Smaller size, baked in a cake pan – most fruit pizzas are made in a large pizza pan, which means you’ve got to plan on feeding 12+ people to eat it all on the day it’s made (fruit pizzas don’t keep very well). I wanted to make a smaller size that would serve 8-10 people without leftovers, and a 9” cake pan is perfect for that!
How to Make Peaches N’ Cream Fruit Pizza
- Make a brown butter snickerdoodle crust – Bon Appetit has a great tutorial on how to brown butter for beginners. You will be browning 1 stick of salted butter for this recipe. It’s best if you let the brown butter cool to room temperature before adding it to your cookie dough ingredients.
- Use a cake pan lined with parchment paper to bake your dough in – this will help you easily remove the crust once the cookie has cooled and allow for decorating on a nice platter or cake stand.
- Chill the cookie dough before baking – doughs made with melted brown butter tend to be on the softer side and require chilling in order for the cookie to bake and set properly. Once you’ve put the dough in the cake pan, it’s best to let it chill for an hour before baking.
- Bake the cookie crust – it’s best to bake this cookie crust just until it is set in the center for the ultimate chewy cookie experience. It will continue to bake and set as it cools. You will want to let the crust cool completely before topping and decorating with fruit. The crust can be made ahead and stored in an airtight container at room temperature up to 2 days before topping and serving.
- Make the cream cheese frosting – the frosting can be made up to 2 days in advance before topping the cookie crust. Simply let the frosting sit out at room temperature for 15-20 minutes to make it spread more easily.
- Frost the cookie crust and top the cookie with fresh fruit – this is the fun part! Time to let your creative, artistic juices flow. And if you’re like me and not the best decorator, it’s A-OK! The fruit is so pretty by itself, so any way you top the pizza will be lovely.
- Slice, then serve! Fruit pizza is best the day it’s made, preferably within an hour or so after topping. It will still be pretty good enjoyed the next day, but any longer than that and it will be soggy. If you want to enjoy this over a longer period of time, just slice the cookie and top individual slices as you need them!
Are you ready to try this Peaches N’ Cream Fruit Pizza? I’m so excited for you to try this recipe. Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Peaches N' Cream Fruit Pizza
For the cookie crust:
- 1 stick salted butter, melted, browned and cooled
- ⅔ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- Pinch of salt
For the cream cheese frosting:
- 4 ounces reduced-fat cream cheese, softened to room temperature
- 2 tablespoons salted butter, softened to room temperature
- 1 cup powdered sugar, sifted (so your frosting isn't lumpy)
- ½ teaspoon vanilla extract
For the fresh fruit topping:
- 2 medium peaches, sliced into 1/2’’-thick wedges
- 3 strawberries, tops removed and berry sliced lengthwise into 4 slices
- ⅓ cup blueberries
- For the cookie crust:
- In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer), combine the cooled brown butter, on medium speed for 1 minute. The mixture should look like wet sand. Add the egg and vanilla extract, mixing for 1 minute to combine. Add the flour, baking soda, cream of tartar, cinnamon, and a pinch of salt, mixing on low speed until just combined and a very soft dough has formed, about 30 seconds (do not overmix). Cover the cookie dough and chill in the refrigerator for 1 hour.
- Once the dough is chilled, grease the bottom and sides of a 9’’ cake pan. Line the bottom of the pan with a circle of parchment paper cut to fit the inside of the pan. Preheat oven to 350℉. Press the chilled cookie dough evenly into the bottom of the pan. Bake for 18-25 minutes until the center is set and a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Once cooled, transfer the cookie crust to a serving platter.
- For the cream cheese frosting:
- Combine the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment ((or with a handheld mixer). Cream together on medium-low speed until combined and smooth, scraping down sides of the bowl as needed. Add the sifted powdered sugar and vanilla extract. Mix on medium speed for 1 minute until the mixture is thick and smooth.
- Using an offset spatula, frost the cooled cookie crust on the serving platter. Arrange the sliced strawberries in a star shape in the center of the pizza, placing a few blueberries in the very center. Arrange the peach slices in a large ring around the strawberries. Place a blueberry between each peach slice near the top crust of the pizza. Slice and serve immediately.
Pin this, pretty please!