Fresh peach cobbler

    1 hour

    I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Best with fresh peaches, of course!

    2534 people made this

    Serves: 4 

    • For the filling
    • 8 fresh peaches - peeled, stones removed and sliced into thin wedges
    • 60g caster sugar
    • 50g dark brown soft sugar
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon fresh lemon juice
    • 2 teaspoons cornflour
    • For the topping
    • 125g plain flour
    • 60g caster sugar
    • 50g dark brown soft sugar
    • 1 teaspoon baking powder
    • 85g cold unsalted butter, cut into small pieces
    • 60ml boiling water
    • For sprinkling
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 220 C / Gas 7.
    2. In a large bowl, combine peaches, 60g caster sugar, 50g dark brown soft sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice and cornflour. Toss to coat evenly and pour into a baking dish. Bake in preheated oven for 10 minutes.
    3. Meanwhile, in a large bowl, combine flour, 60g caster sugar, 50g dark brown soft sugar, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse breadcrumbs. Stir in boiling water until just combined.
    4. Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

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    Reviews in English (2454)


    Made this with a load of fresh peaches, It was lovely. I think next time I won't drain a lot of the peach juice away after the 1st ten minutes of cooking, it might be better a bit soggier! I will definitely do this again though. My photo doesn't do the dish justice. I also added cinnamon to the batter mix, the smell coming from the oven was gorgeous.  -  27 Jul 2017


    This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.  -  29 Jul 2003  (Review from Allrecipes US | Canada)


    This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.  -  26 Jul 2003  (Review from Allrecipes US | Canada)

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