Fresh Peach Cobbler

Peaches are marvelous right now so I bought a case at Costco and made a simply delicious peach cobbler I wanted to share with you.

This recipe can adapt to make other berry and fruit cobblers depending on what is available locally and fresh.

Heck you can even improvise and use canned fruit or berries… just drain the liquid or in a pinch – use readymade pie filling and delete the 1 cup of sugar that is called for in the saucepan seeing as pie filling already has the sugar added – you would just bring pie filling up to a boil and pour that over the cobbler batter in the casserole dish.

Be sure to follow the directions in the order listed.  You will be pleasantly suprised to see the cobble batter rise to the top of the casserole dish as the cobbler bakes and turns a nice golden brown.



Serves 8



4 oz                        unsalted butter

1 cup                      all purpose flour

3/4 cup                 sugar

1/4 cup                  brown sugar

1 tbsp                     baking powder

pinch                      sea salt

1 cup                       whole milk

4 cups                     sliced peaches (skin removed) * 4 – 5 peaches

1 cup                        sugar

1/2                           lemon (juice only)

sprinkle                  cinnamon sugar


  1. Preheat oven to 375 degrees F.
  2. Melt 4 oz. (cube) of butter, pour into a 9″ x 13″ casserole dish, set aside.
  3.  In a large bowl combine flour, 1 cup of sugar, the baking powder and a pinch of salt.
  4. Add milk, stir to combine then pour over the melted butter in the casserole dish, set aside.
  5.  Rinse peaches then remove and discard peach skin.
  6. Cut peaches in half, discard seed, slice peaches and place in a saucepan with 1 cup of sugar.
  7. Stir to combine, continue stirring until the peaches come to a boil along the outer edges of the saucepan.
  8. Pour hot peach mixture over the batter in the casserole dish.  Sprinkle the top with some cinnamon sugar.
  9. Bake 38 – 42 minutes until the crust is golden brown.
  10. Using hot pads, remove baked cobbler from the oven, set casserole dish on a cool stovetop.
  11.  Sprinkle the top again with cinnamon sugar.

Enjoy warm or cold.  Cover and refrigerate leftovers in the fridge or place portions of the cobbler in freezer ziplock bags.  With a permanent marker, label bag ‘peach cobbler’ and write date prepared.  Enjoy within 3 months.

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