Peach Cobbler
Prep time
Cook time
Total time
Recipe type: Dessert; Crisps/Cobblers
Serves: 6 to 8
  • 6 large peaches, peeled and thickly sliced
  • ½ cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly ground ginger
  • pinch of salt
  • 1 tablespoon cornstarch
  • 1 & ½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons light brown sugar
  • 4 ounces cold butter, cut into small cubes
  • ¾ cup cold buttermilk
  • 1 teaspoon vanilla
  • granulated sugar to sprinkle on top
  1. Preheat the oven 350ยบ and generously butter a 3 quart flat baking dish.
  2. In a large bowl, combine the peaches, the first amount of brown sugar, cinnamon, ginger, salt and cornstarch, mixing well to completely combine.
  3. Spread the fruit mixture evenly in the baking dish and bake for 30 minutes.
  4. Meanwhile, prepare the topping.
  5. In the same bowl [no need to wash it], mix together the flour, baking powder, salt and the second amount of brown sugar.
  6. Cut in the butter, using a pastry cutter, your fingers, or two knives - the mixture should resemble coarse crumbs with some bigger bits of butter.
  7. Mix the buttermilk and vanilla together, and then fold it into the flour mixture. Don't over mix - you will have a shaggy looking dough.
  8. Remove the baking dish with the peaches from the oven, and using a medium cookie scoop, portion the dough over the fruit - or use a large spoon, pushing dough off it with your finger or another spoon.
  9. Sprinkle the top of biscuits with a tablespoon or so of granulated sugar.
  10. Return the baking dosh to the oven for another 30 to 40 minutes, until the top is nicely browned all over, and the peach filling is very bubbly around the edge.
  11. Cool for at least 20 minutes before serving.
  12. Scoop portions into bowls and top with vanilla ice cream, lightly sweetened whipped cream or creme fraiche with a bit of honey stirred in.
  13. Refrigerate leftovers.
Recipe by The Creekside Cook at