Peach Cobbler II Recipe -
Peach Cobbler II Recipe

Peach Cobbler II

Recipe by  

"Old-fashioned warm cobbler. If you like, add blueberries. Serve with ice cream or sweetened whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 cobbler Change Servings


  1. Preheat oven to 400 degrees F ( 205 degrees C).
  2. Submerge peaches in boiling water for about 1 minute. The amount of time required to make the skin easy to peel varies with the degree of ripeness: if really ripe, it may take less time. Remove peaches with a slotted spoon, and run cold water on them. Slip off the skin. Cut peaches into wedges, and place in either a deep 10 inch pie plate or a 2 inch deep 2 quart baking dish. Toss peaches with lemon juice and 1/2 cup sugar. Cover with foil.
  3. Bake 15 minutes, or until the peaches are hot and bubbly
  4. Whisk together flour, 3 tablespoons sugar, baking powder, and baking soda. Cut in butter with a pastry blender until mixture resembles small peas. Pour buttermilk over top, and toss with a fork until the mixture clumps together. Drop heaping tablespoons of dough over the peaches. In a small cup, mix 2 teaspoons sugar and nutmeg. Sprinkle over biscuits.
  5. Bake until biscuits are golden brown, about 30 minutes. Set dish on wire rack to cool 10 to 15 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2008

I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened, melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh, sliced, with a splash of cream, or vanilla ice cream, drizzled with Frangelico. For a cobbler, use those rock hard peaches from the grocery store. They won't be too juicy, once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach, then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13", increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla, and some nutmeg to the peach mixture. Cinnamon, ginger, or cardamom would also work well.

Most Helpful Critical Review
Aug 24, 2009

The topping tasted too bread like, not enough flavor or sweetness. Will not make again.

Jul 01, 2007

This was a wonderful recipe. I read reviews that stated that there was alot of juice so I added 1/3 cup of flour to the peaches before I cooked them and it thickened the juice perfectly. I also added a little vanilla, ginger and cinnamon to the peaches before cooking them.

Jul 04, 2007

I've been trying recipe after recipe looking for the perfect peach cobbler... and I've finally found it!! the fresh peaches, I've found, are a must for a good cobbler... and this dough is the PERFECT consistancy, just what I think of when I think of peach cobbler at restaurants... I did add a bit of cinnamon and nutmeg to the peaches, but only a little: 1/4 tsp cinnamon and 1/8 tsp nutmeg, cuz it's such a potent spice... oh, and I sprinkled in a pinch of ground cloves and added about half a tsp of this special Tahitian vanilla and scraped 1/2 of a vanilla bean into it... but as manu others have mentioned, you MUST drain some of the juice after baking the peaches, but before baking the dough... otherwise you'll get a soup consistancy... I served it hot with vanilla bean ice cream and everyone had seconds... even after a huge barbeque dinner...

May 26, 2010

I wish I could give this recipe more stars! I never really liked peach cobbler that much and now I know why - I never had it with FRESH peaches! My husband had a craving for this and so I thought I'd give it a try and boy am I glad I did. My peaches took a little bit longer to boil because they were a bit hard. I added 1 tsp. of vanilla, 1/2 tsp. of cinnamon, and 1/4 tsp. of nutmeg to the peaches along with the sugar. People commented on how the peaches made too much juice so I also tossed them with 2 Tbsp. of flour as well. For the biscuits I used 1/4 c. of sugar and added 1/4 tsp. of nutmeg. I sprinkled the tops with sugar in the raw for some extra added crunch and sweetness. When these finally came out of the oven the peaches were surrounded in a nice thick syrup that wasn't overly sweet and the biscuits were perfect. You couldn't ask for a better homemade dessert and these went great with vanilla ice cream. I can now say I'm a fan of "Peach Cobbler"!

May 01, 2006

A wonder tasting and easy recipe. I substituted plain yogart for the buttermilk and was very pleased with the results. All who tasted it raved!

Aug 29, 2003

I made this for a friend. It was the only recipe with a homemade scratch recipe and that is always the best. I tried another recipe from the list and it was awful! This cobbler is a big hit and it's easy to make if you like to bake.

Aug 29, 2003

Next time I'll add a bit of vanilla to the peaches and perhaps a bit of salt to the dough. Otherwise this seems to be a pretty good cobbler.


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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 211 mg
  • 8%

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

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