Peach Cobbler

Peach Cobbler

Serves 8 to 10

This peach cobbler is at its best when served warm, topped with a scoop of ice cream. (Butter pecan and vanilla are our favorites.) Choose ripe but firm peaches for easy peeling.

  • 6 cups peaches, peeled and sliced
  • 1 3/4 cup all-purpose flour, divided
  • 6 tablespoons sugar, divided
  • 2 teaspoons pure almond extract
  • Zest and juice of 1 lemon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup half-and-half
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Preheat the oven to 375°F.

In a large bowl, stir together peaches, 1/4 cup of the flour, 2 tablespoons of the sugar, almond extract and lemon zest and juice. Transfer mixture to an 8x8-inch baking dish or 9-inch pie plate. Set aside. 

In another large bowl, stir together remaining 1 1/2 cups flour, 2 tablespoons of the sugar, baking powder and salt. Cut or work in butter with a pastry blender or your fingers until mixture resembles coarse meal. Add half-and-half and gently mix together until a soft dough forms.  

Drop dough by the tablespoon on top of peaches until surface is almost covered. Lightly pat down dough to evenly distribute over top, leaving small spaces for peaches to show through. Sprinkle with remaining 2 tablespoons sugar. Bake until top is golden and peaches are bubbling, 40 to 45 minutes. Cool briefly and serve warm.

Nutritional Info: 
Per Serving: 280 calories (110 from fat), 13g total fat, 8g saturated fat, 35mg cholesterol, 310mg sodium, 38g carbohydrates, (2 g dietary fiber, 18g 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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