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Peach Cobbler


The really ripe Georgia peaches are all over the farmers market. Their heavenly smell keeps bringing you back and begging you to buy some and create a wonderful dessert. This Peach Cobbler recipe is adapted from Canal House’s cookbook and their recipe came from Pam Anderson’s cookbook. Have I confused you yet? The cobbler topping is a butter cookie crust, and can be put over the fruit of your choice. It is amazingly delicious, possibly my new favorite dessert, perfect for company or dinner with your special someone. Make sure you cook the cobbler until the topping is golden.IMG_2874

fresh organic peaches


Easy tip on peeling peaches:  Boil a big pot of water. Fill a big bowl with ice and cold water. Drop peaches into the boiling water for 30 seconds then drop them into the ice water to stop the cooking process. Pinch a piece of the skin and it will peel right off.


peeled  peaches


Slice peaches in half and each half into four pieces.


Toss the peaches with the flour, sugar and cinnamon.


Drop the topping on with a tablespoon.



Delicious Peach Cobbler with a butter cookie crust!

cobbler topping
½ cup all purpose flour
¼ teaspoon baking powder
pinch of salt
8 tablespoons (1 stick) butter, softened
½ cup sugar
1 egg yolk
¼ teaspoon vanilla

peach filling
6 peaches, 2 -½ lbs
2 tablespoon flour
1 tablespoon sugar
¼ teaspoon cinnamon
pinch of salt

In a small bowl mix the flour, baking powder and salt and set aside.

In a medium bowl mix the butter and sugar using a pastry blender or wooden spoon until well combined. Beat in the yolk and vanilla. Add the flour mixture and stir until well combined. Refrigerate and preheat your oven to 375 degrees.

Peel and slice peaches (see note below on easy way to peel peaches). Cut each peach in half and slice each half into four pieces.

Mix together flour, sugar and cinnamon and sprinkle on the peaches and mix together being careful not to break them as you stir.

Put the peaches into a nonreactive, 8 inch baking dish, quiche or pie plate. (I used an 8 X 10.5 rectangular baking dish.)

Bake for 45 minutes or more until crust is golden brown.

Note: Peeling Peaches
Boil water in a large pot. Fill a large bowl with some ice and cold water. When the water comes to a rolling boil drop your peaches in. Remove and drop into the ice water after 30 seconds. Pinch a section of the peach skin and the skin will slip right off.

Leave a Comment

Elizabeth September 18, 2014, 8:53 pm

This really sounds delectable. Going out to buy some peaches.

Pam September 19, 2014, 12:38 pm

We are so glad you are going to try the recipe. Hope you enjoy the cobbler!

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