Cinnamon Peach Cobbler

Peach Cobbler, 2013-08-17The peaches, nectarines and apricots are in season, so it was time to make this peach cobbler recipe.  The original is from aeposey on, and despite being described as a “Southern” Peach cobbler is not, as you might suppose, over-sweetened.  Even so, I cut sugar yet a bit more.  This dessert has been a big success every time I served it.


Peach Layer

  • 8 fresh peaches, peeled, pitted and sliced into thin wedges [Yesterday I used enormous peaches so I only needed six to fill my 3-quart dish until there was barely any space for the rest.  I love it as a mostly-fruit dish.  I don’t always peel the fruit if the skin is very nice.]
  • 1/4 cup (60 mL) white sugar
  • 1/4 cup (60 mL) brown sugar
  • 1/4 teaspoon (1 mL) ground cinnamon
  • 1/8 teaspoon (0.5 mL) ground nutmeg or 1/4 teaspoon (1 mL) ground mace
  • 1 teaspoon (5 mL) fresh lemon juice
  • 2 teaspoons (10 mL) cornstarch

Cake Layer

  • 1 cup (250 mL) all-purpose flour
  • 1/4 cup (60 mL)white sugar
  • 1/4 cup (60 mL)brown sugar
  • 1 teaspoon (5 mL) baking powder
  • 1/2 teaspoon (2 mL) salt
  • 6 tablespoons ( 90 mL) unsalted butter, chilled and cut into small pieces
  • 1/4 cup (60 mL) boiling water

Topping – Mix Together:

  • 2 tablespoons (30 mL) white sugar
  • 2 teaspoon (10 mL) ground cinnamon


  1. Preheat oven to 425 degrees F (220 degrees C).
  2.  In a large bowl, combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 3-quart baking dish.  Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl, combine flour, white sugar, brown sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender [I zap in my food processor], until mixture resembles coarse meal. Stir in water until just combined.
  4. Remove peaches from oven, and reserve a few nice slices for decoration later.  Drop spoonfuls of topping over the peach layer. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25 to 30 minutes.

Garnish with the reserved peach slices and serve with a drizzle of fresh cream, a dollop of whipped cream, or a scoop of ice cream.