Peach Cobbler

Presented by: Paula Nemzek from KCTS 9 Cooks

Serves 6 to 9


  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 4 cups fresh peach slices, peeled
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon (optional)


Heat a large pot of water to the boil. Using a strainer, dip peaches into boiler water for a few seconds. This makes it easy to peel the peaches. Slice peaches into a large bowl, and keep water hot. Heat oven to 375 degrees. In the oven as it heats, melt butter in a 9 x 13-inch inch baking pan. In a large bowl, combine flour, 1 cup sugar, baking powder, and salt. Add milk, stirring just until dry ingredients are moistened. Pour batter gently and evenly over butter. Do not stir! Drain water from the peach pot and add peach slices, remaining 1 cup sugar and lemon juice to a boil over high heat, stirring constantly. Keeping the pot hot shortens this process. Spoon mixture gently and evenly over batter. Do not stir! Sprinkle with cinnamon, if desired. The whole thing will look very messy, but it will transform in the oven as it bakes. Bake 40 to 45 minutes, until cobbler is golden brown. Serve warm or cool, topped with a generous scoop of vanilla ice cream or lightly sweetened whipped cream.



Oh my! This is marvelous!!! I was going to make my first peach pie of the season, but opted to try this recipe instead. My peaches weren't sufficiently ripe, so after dunking them in boiling water they didn't want to peel. I submerged them again to make sure they were really clean, and then I sliced them with the peels on. I also reduced the sugar by half (down to 1 cup), and the cobbler was gorgeous since the red peel added color to the dish---and it was DELICIOUS with just a spoonful of vanilla ice cream. This recipe is a 'keeper'. :-)


Okay,where do I find someone to make this for me??Could trade for wine!!


You only need half that amount of sugar. Even 3/4c would
be enough. The lemon juice will bring out a lot of flavour!


I totally agree with Catherine. I recently made peach pie & didn't use nearly what the recipe called for & it was plenty sweet!


MMMM... Just like Mom use to make, with one omission, might I suggest a cup of wild blackberries (or Marionberries) for one of peaches?

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