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“After looking at a variety of peach cobbler recipes, I decided to use the ingredients I had on hand to make a biscuity cobbler with a layer on the bottom and some "dumplings" spooned on top. This recipe can be easily altered to taste and uses frozen or fresh peaches.”
1hr 5mins

Ingredients Nutrition

  • 1 12 cups flour
  • 12 cup sugar (I used turbinado)
  • 2 teaspoons baking powder
  • 3 tablespoons butter (or shortening or Earth Balance)
  • 1 cup milk (or milk substitute-I used hemp milk)
  • 4 cups peaches (I used 2 ten ounce bags of frozen peaches, thawed)
  • 1 12 teaspoons lemon juice
  • 12 teaspoon cinnamon
  • 14 teaspoon ginger
  • 14 teaspoon clove
  • 1 teaspoon vanilla
  • 1 tablespoon butter


  1. Preheat oven to 350 degrees and grease a small casserole dish.
  2. Mix first 3 ingredients in a medium sized bowl.
  3. Using a pastry knife or a fork, cut butter into the dry mix until tiny crumbles are formed.
  4. Add milk and fold it into dry mix until fully incorporated.
  5. In a seperate bowl, mix the rest of the ingredients (peaches, sugar, lemon juice, cinnamon, ginger, cloves, vanilla).
  6. Spoon half of the biscuit mix into the bottom of the casserole dish, then pour the peach mixture on top.
  7. Dot the tablespoon of butter over the peaches or alternatively, melt the butter and pour it over them.
  8. Finally, spoon the rest of the biscuit mixture in dollops over the peaches.
  9. Bake for approximately 45 minutes.

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