Peach Cobbler

A Family Dessert Favorite!

Update – 20 Aug 2016:
I am still making this recipe but now it is with Colorado peaches. I am happy to say it is such a hit my neighbor just brought over peaches and asked if I’d make this cobbler for them. What a wonderful compliment! AND I am happy to make and share this wonderful and easy recipe.

It is fall tomorrow – September 22nd (2008). I live in Oregon in the Pacific North West right above the California border. I LOVE peaches! Peaches were being sold at the local orchards last week-end and I was in heaven…and still am! We have a few left and some in the freezer for my blended smoothies. There is nothing like the indescribably amazing taste of a nice ripe juicy peach – the smell, the texture,… the juice running down the chin. AND there is nothing better than supporting your local orchard AND coming home with 21 pounds of delightfully fragrant ripe peaches. (Note: In August 2011 we moved to Colorado – they have a wonderful flavorful peach here in CO, too.)
I discovered this recipe online and made a few changes. The original was from Search under “Southern Peach Cobbler.” (Thank you to the person that submitted the original.) I found there just wasn’t enough cinnamon or topping for me so have doubled the topping and the cinnamon both.

Peach Cobbler

Prep Time: 20 minutes

Cook Time: 40 minutes


  • 8 fresh peaches - peeled, pitted and sliced into thin wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons cornstarch
  • Optional:1 teaspoon almond extract
  • Crust:
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoon ground cinnamon
  • 1/2 -1 cup chopped nuts (optional)


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. 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 coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.


Tip on pealing peaches: In a tall sauce pan add water to about 4" from top of pan and bring water to a low boil. Ease a couple peaches into the boiling water 2 or more at a time (depends on size of pan) for 1-1/2 to about 2 min. Scoop peach out with a slotted spoon and put into a bowl of ice water. Pick up each peach and skin will start sliding off. Take all skin off then cut peaches in half and pull out the pits. Then slice for the recipe.