Old-Fashioned Peach Cobbler

Old-Fashioned Peach Cobbler

Serves 12 to 14

This classic dessert works beautifully with sliced apples, apricots, plums or berries, too, so use whatever fruit is in season.

Ingredients: 
  • 10 tablespoons cold unsalted butter, cut into small cubes, divided, plus more for the baking dish
  • 4 pounds peaches (10 to 12), peeled, pitted and thickly sliced
  • 1 cup cane sugar, divided
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon ground cinnamon (optional)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup non-hydrogenated vegetable, chilled
  • 2/3 cup lowfat buttermilk
  • 1/4 cup turbinado sugar
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Method: 

Preheat oven to 350°F. Butter a 9-x13-inch baking dish; set aside. In a large bowl, toss together peaches, 3/4 cup cane sugar, cornstarch, vanilla, 1/2 teaspoon salt and cinnamon (if using); set aside.

In the food processor, pulse flour, remaining 1/4 cup cane sugar, baking powder and remaining 1/2 teaspoon salt until combined. Add 8 tablespoons butter and the shortening and pulse until pea-sized lumps remain. Add buttermilk and pulse again, just until mixture forms a rough dough.

Stir peach mixture well, then transfer to prepared dish. Drop dough onto peaches in large dollops. Melt remaining 2 tablespoons butter and brush onto dough, then sprinkle all over with turbinado sugar. Bake until peaches are tender and bubbly and biscuits are puffed and golden brown, about 1 hour. Serve warm or at room temperature.

Nutritional Info: 
Per Serving:320 calories (120 from fat), 13g total fat, 7g saturated fat, 25mg cholesterol, 250mg sodium, 48g carbohydrate (3g dietary fiber, 30g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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