Peach Cobbler

Sweet juice peaches are perfect for this dessert. Select fruit that is unblemished and yields to gentle pressure when squeezed. Sweetness does not increase after picking, so be selective. To vary the cobber's filling, add some blue berries, strawberries or sliced plums.

Author:Inspired by Vegetarian Times, 2002.06
Yield:8 servings
Prep time: 00:30
Cook time: 00:45


9 medium peaches, (3 lb.)
2 tbsp. fresh lemon juice
1/2 cups sugar
2 tbsp. sugar
1/4 tsp. ground nutmeg, grated
1 1/3 cups unbleached white flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cups butter, cold, cut into small pieces (1/2 stick))
2/3 cups buttermilk, (or plain low-fat yogurt)


  1. Preheat the oven to 400 °F (195 °C).
  2. Peel peaches by immersing them in boiling water for 1 minute. Remove with slotted spoon. Cook peaches under cold running water, then slip off skins. Slice peaches into wedges directly into a 2"-deep, 2-quart baking dish or deep 10" pie plate.
  3. Toss peaches with lemon juice and 1/2 cup sugar. Cover fruit with foil, and bake until peaches are hot and juices bubble, about 15 minutes.
  1. in large bowl, mix flour, sugar baking powder and baking soda. Cut in butter with two knives or pastry blender until mixture resembles small peas.
  2. Pour buttermilk over top. Toss with fork until mixture clumps together.
  3. Using two spoons, drop heaping tablespoonfuls of dough evenly spaced over peaches.
  4. In small cup, mix remaining 2 tsp. sugar and nutmeg. Sprinkle over biscuits.
  5. Bake until biscuits are golden brown and a toothpick inserted into them comes out clean, about 30 minutes. Remove cobble to wire rack to cool slightly before serving.


Nutrition Facts

8 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 24g37%
Saturated Fat 8g40%
Trans Fat
Cholesterol 15mg5%
Sodium 320mg13%
Total Carbohydrate 29g10%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.