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Peach Cobblers

  • prep: 20 mins
    total time: 1 hour 20 mins
  • servings: 4

Ingredients

For the Filling

  • 1/4 to 1/2 cup sugar (depending on sweetness of fruit)
  • 1 tablespoon cornstarch
  • 1 1/2 pounds peaches, halved, pitted, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 4 cups)
  • 1 tablespoon fresh lemon juice

For the Topping

  • 1 cup all-purpose flour (spooned and leveled)
  • 3 tablespoons plus 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
  • 2/3 cup low-fat buttermilk

Directions

  1. Step 1

    Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.

  2. Step 2

    Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.

Source
Everyday Food, July/August 2006

Reviews (15)

  • 3 Aug, 2010

    I made it in one larger casserole dish. Also, added fresh blackberries. Didn't stir them in, too fragile. Rinsed them and then instead of patting dry (squash!), i lined my salad spinner with paper towels to absorb and cushion and spun.... I placed them in the bottom of the pan and on top of the peach mixture. Also added grated fresh ginger to the dough - love peaches with ginger. mmmmmm , good.

  • 2 Aug, 2010

    Great recipe and easy to make! I used a food processor to make the dough. My boyfriend tried this and said "this is the best peach cobbler I've ever had!"

  • 14 Sep, 2008

    This is one of my husband's favorite desserts, and I've made it several times. Each time I make it I add a bit more flour--less than a quarter of a cup--to make the batter a bit thicker. If i don't have buttermilk, I use milk to which I've added a tablespoon of lemon juice.

  • 30 Aug, 2008

    Well Malissa, I'm your neighbor and i haven't seen any peaches!! LOL!! Just kidding, It's very nice that you share!!

  • 25 Aug, 2008

    It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors

  • 25 Aug, 2008

    It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors

  • 25 Aug, 2008

    It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors

  • 25 Aug, 2008

    It's certainly not too late peaches in Illinois. We've picked over 400 freestones off our tree this weekend and still have a tree, with cling peaches, yet to ripen enough for harvest. We've been sharing boxes with neighbors

  • 24 Aug, 2008

    it's quite late for peaches. Haven't seen a local peach in a month.

  • 24 Aug, 2008

    it's quite late for peaches. Haven't seen a local peach in a month.

  • 21 Aug, 2008

    I absolutely loved this recipe! It is very easy and is great for potlucks or just
    for a delicious dessert for the whole family. Everyone in my family loved it.
    I did make one change, I added a 1/4 tsp. cinamon to the 1 tsp. sugar that you
    sprinkle on the top just before cooking. I highly recommend this recipe. Five stars!!

  • 19 Aug, 2008

    Yep, rhubarb fits great whit this too! Try adding a few strawberries to take off that dry feel that rhubarbs gives. Season with some coarsly ground cardemom.

  • 19 Aug, 2008

    Thanks for the rhubarb suggestion (my favorite!)

  • 19 Aug, 2008

    To 14425: I bought a canister of dried butter milk, which I store in the freezer. Just follow the easy directions on the canister to use. It lasts a REALLY long time in the freezer

  • 31 May, 2008

    I adapted this for rhubarb instead of peaches and it was really delicious. Here is what I did:
    Filling- increase sugar to 1 C., add 2 drops red food coloring, use 1 1/2 to 2 lbs rhubarb, omit lemon juice. Peel and cut fresh rhubarb into 1/2" slices.
    Topping- substituted 2/3 C. milk and 1 Tbs lemon juice for buttermilk, and sprinkled top of dough liberally with sugar. I also baked it in a shallow 2-quart baking dish, spreading the dough on top as best I could.