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A plate of food on a table, with Cobbler and Peach
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3.96 from 22 votes

My Grandmother's Peach Cobbler

This is my grandmother's homemade peach cobbler recipe, handed down to her by my great-grandmother. It's made with fresh peaches, cinnamon, nutmeg, and of course, butter. It tastes great on its own, but even better with vanilla ice cream, a la mode.
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 322kcal
Cost: About $8

Ingredients

  • 8 med fresh peaches (or 6 large), peeled, pitted, and cut into chunks
  • 1/4 cup white granulated sugar
  • 1/4 cup light brown sugar, firmly packed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp lemon juice
  • 2 tsp cornstarch
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt (NOTE 2)
  • 8 tblsp unsalted butter, chilled and cut into small pieces
  • 1 cup boiling water
  • 3 tblsp white granualted sugar
  • 1 tsp ground cinnamon

Instructions

  • Preheat oven to 425 F.
  • Peel, pit and slice the fresh peaches into a large bowl. Add 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon; the nutmeg, lemon juice, and cornstarch. Toss gently until the peaches are evenly coated. Pour into an 8 x 8 greased baking dish.
  • Bake in 425 F oven for 10 minutes.
  • While the peaches are baking, in a large bowl combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Cut in the cold butter with your fingers, a pastry blender, or a fork and continue until mixture looks like coarse meal. Stir in the cup of boiling water until just combined.
  • Remove the peaches from the oven. Drop the batter by spoonfuls over the top.
  • Mix together 3 tablespoons white sugar with 1 teaspoon cinnamon and sprinkle over the entire cobbler.
  • Return to the 425 F oven and bake for 20 minutes or until lightly brown on top and the peaches are bubbling.

Notes

Note 1: The recipe calls for 8 peaches, but if they are large you'll have a hard time fitting everything into an 8" x 8" baking dish. In that case, you may want to cut it back to 6 peaches.
Note 2: If you use salted butter in place of unsalted butter, consider reducing the amount of salt in the recipe to 1/4 tsp, or just leave the salt out depending on your taste.
Note 3: Here are two ways to peel fresh peaches.
1) Cut an "X" in the bottom of each peach. Then drop them in boiling water for 30 seconds. Remove quickly and plunge them into ice water. The skins will fairly slip off. 
2) Use a soft-skin peeler like this OXO. With my OXO I can peel even the ripest peaches in less time than it takes to get a pot of water boiling. This peeler is so efficient and so easy to use, it doesn't remove any of the fruit. And did I say it's super fast?
Note 4: Serve with vanilla or butter pecan ice cream. Oh, my!
Note 5: The season is short. Enjoy Peach Cobbler today!

Nutrition

Serving: 1serving | Calories: 322kcal