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Peach Cobbler

When we were living in Portland, our friends Todd and Jen threw a party one summer where they served all the iconic Southern foods from their Georgia youths.  Amongst them was a berry cobbler.  I’d never had cobbler before.

It was… biscuity.

Did you know that cobbler has a ton of fruit on the bottom, covered in a thick(ish) layer of dough topping?  Keith likens it to having a biscuit with the jam already baked into it… but the jam is on the bottom, not the top. It’s really disconcerting when you are expecting a fruit-heavy crisp, like I was.

But still, there is a ton of butter in that biscuit layer.  You can’t really go wrong with butter.

Since peaches have been flooding the farmer’s market, I decided to attack this hallowed Southern dessert head-on.  For guests, of course, so that it would be all the more spectacular if it failed.  I used this recipe from Epicurious, but I made some alterations (which are noted below).

Verdict?  Totally yummy.  Our toddler thoroughly approved… although, now that I think of it, I’m not sure he’s ever disapproved of anything with fruit, butter, and/or sugar in it.  It had a 1:1 ratio of fruit to dough when baked in an 8″x8″ dish.  (I liked the balance, but I’m not sure if it was biscuity enough to qualify as a good Southern cobbler.)  The extra cornstarch helped keep it from getting too soupy on the bottom also.  Enjoy!



  • 6 large peaches, cut into thin wedges
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons cornstarch


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 cup boiling water

Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 8″x8″ glass baking dish.  Bake for 10 minutes.

While the peaches cook, combine flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry blender until mixture is coarsely combined.  (The butter should be in pieces no bigger than a green pea.). Stir in water until just combined.

Scoop spoonfuls of topping over peaches. Do your best to spread the spoonfuls out, but don’t worry too much; the topping will spread out while it bakes. Return to oven and bake for 25 minutes, until the crust is golden brown.


About Courtney

Library diva. I also eat food.

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