Fresh Peach Cobbler II Recipe -
Fresh Peach Cobbler II Recipe

Fresh Peach Cobbler II

Recipe by  

"Simple old-fashioned peach cobbler; just like Grandma used to make. Tastes great."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch dish Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking dish.
  2. Place sliced peaches in prepared baking dish. Mix together 1 cup sugar, lemon juice, lemon zest, and almond extract. Place in oven while preparing shortcake (heating peaches first helps prevent dough from getting soggy).
  3. In a large bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg; stir just until flour is moistened. Spread over hot peaches. Sprinkle top with remaining sugar.
  4. Bake in preheated oven for 35 to 40 minutes, or until top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2006

My family loved this recipe. I used 4 cups of fresh peaches (which are easy to peel by dipping in boiling water for about 20 seconds and then dipping in cold water). I substituted vanilla for almond extract.

Most Helpful Critical Review
Aug 29, 2003

I wasn't too terribly impressed with this version of cobbler. Firstly, I felt it was to "eggy" tasting and secondly the juice from the peaches made it watery. I should have tossed the peaches with either flour or cornstarch before I placed them in the pan. As written, the topping seemed rather bland, so I added cinnamon for some extra flavor. Next time I'll leave out the egg and make more of a crumb topping and also use brown sugar along with the white. With a few adjustments this recipe has a lot of potential.

Aug 29, 2003

I thought it was delicious and not too hard or long to make. I already had all the ingredients at the house which made it easier too! One note about the step 2, after mixing the sugar, lemon, etc. Spread on top of peaches and put all in the oven while making the shortcake.

Aug 29, 2003

This Peach Cobbler really is good. I did not have Lemon Zest and Almond Extract. Instead, I decreased the sugar to 1/2 cup and added 1 tablespoon Vanilla to the dough. My family thought, it was sweet enough - and the taste of the Peaches was not hidden under Sweetness.

Aug 19, 2007

This was great! The only thing I did differently was to add about a tsp of cinnamon and a 1/4 tsp of nutmeg to the shortbread batter. I would definitely make this again!

Sep 07, 2007

I recommend adding this to your repertoire of recipes for desserts using fresh peaches! I doubled the ingredients in order to bake the cobbler in a 9x13 pyrex dish. I used my food processor to quickly mix the biscuit crust. So easy, so yummy. Be sure to have vanilla ice cream or whipped cream as a topping. Your family will love it.

Aug 24, 2009

Best I've ever made! Cut the sugar to 3/4 cup used 1/4 tsp. cinnamon instead of almond ext.for the filling. Added 1/2 tsp. baking soda, and used buttermilk instead of milk. The topping was very thick had to put it on in large crumbs and smooth it over lightly. then added the sugar. It was GREAT. Next time want to double the filling.

Aug 17, 2007

I used 4-5 cups peaches and only 2/3 c.sugar(1/3 c brown sugar;1/3 white) plus 1/2 t. vanilla. For topping sugar I added a sprinkling of nutmeg. This is very good warm with milk.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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