Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 400 degrees F ( 205 degrees C).

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  • Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.

  • Bake 15 minutes, or until the peaches are hot and bubbly

  • Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.

  • Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.

Nutrition Facts

209 calories; 2.6 g protein; 37.7 g carbohydrates; 14.3 mg cholesterol; 210.9 mg sodium. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/26/2008
I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh sliced with a splash of cream or vanilla ice cream drizzled with Frangelico. For a cobbler use those rock hard peaches from the grocery store. They won't be too juicy once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13" increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla and some nutmeg to the peach mixture. Cinnamon ginger or cardamom would also work well. Read More
(217)

Most helpful critical review

Rating: 2 stars
08/24/2009
The topping tasted too bread like not enough flavor or sweetness. Will not make again. Read More
(9)
91 Ratings
  • 5 star values: 52
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/26/2008
I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh sliced with a splash of cream or vanilla ice cream drizzled with Frangelico. For a cobbler use those rock hard peaches from the grocery store. They won't be too juicy once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13" increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla and some nutmeg to the peach mixture. Cinnamon ginger or cardamom would also work well. Read More
(217)
Rating: 5 stars
07/01/2007
This was a wonderful recipe. I read reviews that stated that there was alot of juice so I added 1/3 cup of flour to the peaches before I cooked them and it thickened the juice perfectly. I also added a little vanilla ginger and cinnamon to the peaches before cooking them. Read More
(109)
Rating: 5 stars
07/04/2007
I've been trying recipe after recipe looking for the perfect peach cobbler... and I've finally found it!! the fresh peaches I've found are a must for a good cobbler... and this dough is the PERFECT consistancy just what I think of when I think of peach cobbler at restaurants... I did add a bit of cinnamon and nutmeg to the peaches but only a little: 1/4 tsp cinnamon and 1/8 tsp nutmeg cuz it's such a potent spice... oh and I sprinkled in a pinch of ground cloves and added about half a tsp of this special Tahitian vanilla and scraped 1/2 of a vanilla bean into it... but as manu others have mentioned you MUST drain some of the juice after baking the peaches but before baking the dough... otherwise you'll get a soup consistancy... I served it hot with vanilla bean ice cream and everyone had seconds... even after a huge barbeque dinner... Read More
(81)
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Rating: 5 stars
05/26/2010
I wish I could give this recipe more stars! I never really liked peach cobbler that much and now I know why - I never had it with FRESH peaches! My husband had a craving for this and so I thought I'd give it a try and boy am I glad I did. My peaches took a little bit longer to boil because they were a bit hard. I added 1 tsp. of vanilla 1/2 tsp. of cinnamon and 1/4 tsp. of nutmeg to the peaches along with the sugar. People commented on how the peaches made too much juice so I also tossed them with 2 Tbsp. of flour as well. For the biscuits I used 1/4 c. of sugar and added 1/4 tsp. of nutmeg. I sprinkled the tops with sugar in the raw for some extra added crunch and sweetness. When these finally came out of the oven the peaches were surrounded in a nice thick syrup that wasn't overly sweet and the biscuits were perfect. You couldn't ask for a better homemade dessert and these went great with vanilla ice cream. I can now say I'm a fan of "Peach Cobbler"! Read More
(65)
Rating: 5 stars
05/01/2006
A wonder tasting and easy recipe. I substituted plain yogart for the buttermilk and was very pleased with the results. All who tasted it raved! Read More
(28)
Rating: 4 stars
08/29/2003
I made this for a friend. It was the only recipe with a homemade scratch recipe and that is always the best. I tried another recipe from the list and it was awful! This cobbler is a big hit and it's easy to make if you like to bake. Read More
(25)
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Rating: 4 stars
08/29/2003
Next time I'll add a bit of vanilla to the peaches and perhaps a bit of salt to the dough. Otherwise this seems to be a pretty good cobbler. Read More
(23)
Rating: 4 stars
08/06/2007
yummy. i used soymilk-to make soy buttermilk--add 1Tbs of white vinegar or lemon juice and the soymilk will become thick like buttermilk. if a recipe calls for 1c buttermilk add 1 Tblspoon of vinegar (or lemon juice to your meausuring cup and then fill up with soymilk to equal 1 cup. The cobbler turned out great and the nutmeg was a great touch! Read More
(17)
Rating: 5 stars
05/13/2006
Was a pretty good cobbler. Due to availability I used frozen peaches and did not have nutmeg so used cinnamon in it's place. Topping came out scone like which we loved. Not too sweet. Delicious and refreshing. Glad I picked this one to make my first peach cobbler. Read More
(17)
Rating: 2 stars
08/24/2009
The topping tasted too bread like not enough flavor or sweetness. Will not make again. Read More
(9)