Signature Peach Cobbler

"This recipe is, quite simply, the best peach cobbler I have ever eaten - period. It has ruined me for any others. I got it from Allrecipes, submitted by Amy Posey. I will forever be in her debt! I made it once for a neighbor who has a peach tree (in exchange for peaches!), and he said it was just like his Mom used to make. A classic. I guarantee you will not be disappointed. I suppose it could be made with frozen peaches, but for me, it's only worth making at the very peak of peach season. Enjoy!"
 
Download
photo by Donna G. photo by Donna G.
photo by Donna G.
photo by Lindsey1563 photo by Lindsey1563
photo by Lindsey1563 photo by Lindsey1563
photo by 2hot2handle photo by 2hot2handle
Ready In:
1hr 10mins
Ingredients:
16
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 425. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar and cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake for 10 minutes.
  • Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder and salt. Blend in butter with your fingertips or a pastry blender, until mixture resembles course meal. Stir in water until just combined.
  • Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon. Bake until topping is golden, about 30 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this today. I had seven smaller peaches, but followed the recipe as written. I have to agree on the oven time. Mine was done at 18 minutes. The next time I will put it on the bottom rack of the oven, being that topping was a bit darker than I liked, but the cobbler was really good.
     
  2. My husband's request for peach cobbler was so random that I thought he was joking...until he kept asking me to make it. There was always something that trumped me choosing cobbler at dessert time; so, I never even tasted it before...let alone actually make it, either. This recipe was simple, and I liked it! Still, not my favorite dessert, but it did taste great! However, I'm all about simplicity when cooking so I used 2 cans (29 oz each) of peaches, and I used 1/2 cup white sugar in the filling (instead of 1/4 cup white suagr). Everything else I kept the same. Our 11 month old loved it....but he loves everything! I didn't know what taste to expect, but my husband cleaned his plate! So, I guess this deserves 5 stars! If it helps any, the first bite made me think of baked apples and the topping made me think of cinnamon streusels.
     
  3. This is pretty much my favorite peach cobbler recipe. I've made it as is many times and it's a 5 star recipe. Sometimes I make it with a fresh lemon and add the zest, and a drop of good vanilla or bourbon. The sugars can all be mixed or reversed - if all I have is white I use all white and if all I have is brown I use all brown. Sometimes I use canned peaches (skip the first 10 minutes of baking if using canned). Turns out great every time, every way. It would be very difficult to ruin this recipe.
     
  4. Amazing!!! Without a doubt, the best cobbler I've ever made...and I've probably been cooking longer than most of you have been alive! I increased the cornstarch from 2 teaspoons to 1 tablespoon. As per another review, I used hot milk instead of water. I followed the instructions for the first 10 minutes of baking (425 degrees). Then I turned the oven down to 400 and baked it with the topping for 20 minutes instead of 30 minutes. Served it warm with vanilla ice cream.
     
  5. We used 2 15oz cans of peaches with the juice in place of the fresh peaches (not in season!) and sugar, I did add the cornstarch and spices and used the rest of the recipe as written. This was delicious still hot from the oven with vanilla ice cream all melty in the bowl! We will probably make it again in which case I'll use a third can of peaches for more fruit! Thanks for sharing!
     
Advertisement

Tweaks

  1. We used 2 15oz cans of peaches with the juice in place of the fresh peaches (not in season!) and sugar, I did add the cornstarch and spices and used the rest of the recipe as written. This was delicious still hot from the oven with vanilla ice cream all melty in the bowl! We will probably make it again in which case I'll use a third can of peaches for more fruit! Thanks for sharing!
     
  2. Fabulous. I replaced one of the peaches with a cup of blackberries. It was a huge hit.
     

RECIPE SUBMITTED BY

Well, I love to cook! Big surprise there. I've gotten so many great recipes from RecipeZaar that I finally decided to join. My goal is to organize all of my stray recipes to make sure they don't get lost, and also to remember which ones we love! I like a lot of variety, so I rarely cook the same thing week after week. The trouble is, as time goes by, it becomes difficult to remember all of the dishes that everyone loved and/or menus that were a hit when we had company. I'm hoping RecipeZaar will help on that front. I work part-time and have 2 young children, so mostly what I focus on these days is preparing simple, fresh, healthy meals that all of us will enjoy. Our kids are not coddled - they are expected to eat what they are served. However, I do try to have at least one item on the menu that I KNOW they'll like. They are very good eaters overall, but of course they have slightly different tastes, and my son is a "separator," which makes soups and casseroles a challenge sometimes. Luckily, my husband will eat anything (and I mean ANYTHING) that is put in front of him. :-)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes