Traditional fresh peach cobbler

    1 hour 10 min

    The tartness of lemon rind and juice brightens up slices of fresh peach, almond extract adds a subtle nutty sweetness in this simple, traditional fruit cobbler recipe. Can be made with tinned peaches or other fruit, as well. Simple, sweet pudding treat for any night of the week!

    32 people made this

    Serves: 8 

    • 510g sliced fresh peaches
    • 200g caster sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon almond extract
    • 190g plain flour
    • 1 tablespoon caster sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 70g margarine
    • 120ml milk
    • 1 egg, beaten
    • 2 tablespoons caster sugar

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a 20cm square cake tin.
    2. Place sliced peaches in prepared tin. Mix together 200g sugar, lemon juice, lemon zest and almond extract. Place in oven while preparing crumble (heating peaches first helps prevent dough from getting soggy).
    3. In a large bowl combine flour, 1 tablespoon sugar, baking powder and salt. Rub in margarine until mixture resembles coarse crumbs. Add milk and egg; stir just until flour is moistened. Spread over hot peaches and 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 & ratings
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    Reviews in English (29)


    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.  -  27 Jul 2006  (Review from Allrecipes US | Canada)


    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.  -  18 Aug 2002  (Review from Allrecipes US | Canada)


    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.  -  21 Jul 2003  (Review from Allrecipes US | Canada)