Serve warm with vanilla ice cream, whipped cream, or topping!
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup white sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 4 cups sliced fresh peaches
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons shortening
- ½ cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Combine 1/2 cup sugar, cornstarch, and cinnamon in a saucepan and whisk to mix. Stir in sliced peaches (see Editor’s Note) and lemon juice, tossing until peaches are evenly coated.
- Cook filling over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2-quart casserole dish. Keep mixture hot in oven while you make the topping.
- In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
- Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
- Return cobbler to oven and bake until topping is golden brown, 25 to 30 minutes.
- To peel peaches, fill a large saucepan with water and bring to a boil. Turn off the heat and add the peaches. Let the fruit sit in the hot water for one minute to loosen the skins. Remove peaches with a slotted spoon and transfer to a bowl of ice water. When peaches are cool enough to handle, slip off the skins and slice.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 328 mg |
| Sugars | 25 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe to the letter. Very possible that it was the worse Peach Cobbler I ever had in my life. So much breading, it was like biscuit’s and peaches, but mostly biscuit’s.
Excellent-did not disappoint. What I did: Doubled entire filling recipe. Used 1 heaping tsp. cinnamon, added 1/2 tsp. of nutmeg. Doubled the Cobbler Topping recipe. Cobbler Top is yummy without being “doughy” in texture. Almost cake like. Used Georgia peaches. Don’t use shortening – use real salted butter (omit the salt in recipe as its in the butter.) I have been teaching cooking for 23 years – this is a keeper for future classes! Thank you for submitting!
I did sub. Salted butter for Shortening. used a little more of flour ,cornstarch ,baking powder. As I used a very large Casserole and 8 large Free Stone Peaches . Brushed top with Butter And sprinkled with sugar. Yummmy
Loved this! Had been searching for a recipe that tasted like what my mother made when I was young. This is it!
Doubled topping – hand shaped into “biscuits” -put 6 three inch rounds by half inch on top of peaches in 7″ x 11″ casserole and then took the leftover crumbs and mixed in cinnamon sugar and some brown sugar and sprinkled on the whole dish – a nice slightly crunchy and flavored topping to make it look good. I think I used about 7 fresh peaches (one Aldi’s 32 oz bag full) sliced thinly and sauteed them in a stick of butter until tender ( a good 20 mins)- added lemon juice and lots of brown sugar and cinnamon sugar to taste – a pinch of salt too ( half teaspoon as the butter is salty too). Since my peaches were pre-cooked -I baked for 30 mins at 400 F . I checked biscuit with a knife and turned it off while we did an errand and ate dinner. It was perfect an hour later.
This was delicious and easy to make. I doubled the recipe and I would make this again it was so easy.
This was delicious and easy to make. I doubled the recipe and I would make this again it was so easy.
Will totally make it again. It was very good!!
Looked at the other suggestions and doubled the topping and added sugar and cinnamon on top.
Excellent, I will make again and again!
Simple enough recipe to make in a vacation home. Had fresh Georgia peaches and they were great as the filling! Baked it in the morning and the aroma was so good it bacamea breakfast food!
Tastes just like my mother’s cobbler, and she was a great baker. I served this when my son’s family came to visit and they loved it. I agree that fresh peaches make it special and that you can add 1/2 c more flour and some allspice. My husband sugar did not go up after eating this cobbler. Good news!
I was really disappointed because the dough stayed doughy, I cooked it for 35 minutes and it was still gooey. I was bummed because the peaches were so good!
Made this today. Very easy. Did double the dough as mentioned and it was perfect. Used butter instead of shortening too. Family loved it.
It ROCKED it
Yummy. Doubled the topping and doubled the cinnamon
So incredibly quick and easy! Delicious!
This recipe needs help. The topping is awful – no taste. I had to doctor up the peaches. Won’t make again.
Tried this recipe on my guests and everyone loved it. I found it simple to make, very quick if you measure everything out before hand. Used 6 fresh peaches, they were rather large as I live in Spain and they tend to be that way out here. Probably I had more peaches than the recipe called for, wish I had measured the peeled fruit now. I would definitely make it again. Recipe tucked away in my book for future reference. Go on, give it a go you won’t be disappointing.
Delicious. I baked it in an 8×8 pan – I can’t imagine making more topping, unless you were cooking in a shallower pan. I sprinkled a little cinnamon sugar on the top, and substituted almond milk for milk – otherwise prepared as directed.
Made this on a Sundays afternoon. Easy to make. Loved it.