Peach Cobblers

226 Ratings
  • 5 34
  • 4 44
  • 3 65
  • 2 62
  • 1 21

Inspired by the traditional Southern dessert, these individual cobblers will be a hit at your next gathering.

Everyday Food, July/August 2006

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
1 hr 20 mins
Servings:
4
Advertisement

Ingredients

For the Filling
For the Topping

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (18)

226 Ratings
  • 5 34
  • 4 44
  • 3 65
  • 2 62
  • 1 21
Martha Stewart Member
07/04/2017
No cinnamon?
Martha Stewart Member
07/01/2015
This is so good and very super easy recipe !! Sweet and smells peaches all over in my kitchen . I'm gonna try with Apple next time.
Martha Stewart Member
09/05/2014
I give this a thumbs up! I made this tonight for a small dinner party. The aroma filled the house and put everyone in a great mood. I did not have enough ripe peaches so I substituted some nectarines and threw in a few fresh blueberries. The color was magnificent and everyone loved the taste. Cobblers are wonderful fast desserts, and this recipe is very quick and easy. I will make this again and again! I loved watching Sarah's video demonstration on Everyday Food. She is so charming.Luv her.
Advertisement
Martha Stewart Member
08/03/2010
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.
Martha Stewart Member
08/02/2010
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!"
Martha Stewart Member
09/14/2008
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.
Advertisement
Martha Stewart Member
08/30/2008
Well Malissa, I'm your neighbor and i haven't seen any peaches!! LOL!! Just kidding, It's very nice that you share!!
Martha Stewart Member
08/25/2008
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
Martha Stewart Member
08/25/2008
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
Martha Stewart Member
08/25/2008
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
Martha Stewart Member
08/25/2008
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
Martha Stewart Member
08/24/2008
it's quite late for peaches. Haven't seen a local peach in a month.
Martha Stewart Member
08/24/2008
it's quite late for peaches. Haven't seen a local peach in a month.
Martha Stewart Member
08/21/2008
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!!
Martha Stewart Member
08/19/2008
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.
Martha Stewart Member
08/19/2008
Thanks for the rhubarb suggestion (my favorite!)
Martha Stewart Member
08/19/2008
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
Martha Stewart Member
05/31/2008
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.
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 01/19/2022