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Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. Place peaches, cornstarch, dark-brown sugar, and cinnamon in a large bowl. Toss until well combined. Pour mixture into an 8 1/2-by-11 1/2-inch baking dish.

  • In a large bowl, combine flour, 1/4 cup granulated sugar, the baking powder, and salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.

  • Whisk together egg and cream in a liquid-measuring cup. Slowly add this mixture to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured board, and roughly shape into a 12-inch log. Using a bench scraper, cut log into twelve equal portions.

  • Place rough balls of dough on top of peach mixture. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden brown, about 45 minutes. Transfer pan to a rack, and let cool slightly. Serve with vanilla ice cream or whipped cream.


Reviews (4)

228 Ratings
  • 5 star values: 52
  • 4 star values: 40
  • 3 star values: 74
  • 2 star values: 40
  • 1 star values: 22
Rating: 5 stars
Every summer during local peach season I make this recipe and it gets raves from friends and family. I cut back to 10% cream, instead of 35% (heavy cream). For a 9 x12 pan, I use one extra peach. I found it confusing that the recipe says "Yield 8", yet instructions say cut 12 equal portions of scone batter. Sugar content just right, and the cornstarch amount allows just the right amount of thickening of the peaches.
Rating: Unrated
This came out heavy and not very sweet. I had a mountain left over!
Rating: Unrated
This came out pretty good. The peach juice didn't thicken, though. I don't know why. Also -- rather than making a log out of the cobbler dough and cutting it up, I just left it in the bowl and portioned it out with teaspoons. I didn't see the need to dirty the counter.
Rating: Unrated
This is really good...but I will add more peaches next time!