Classic peach cobbler

Prep 20 min
Total 1 hour 30 min
Plus 20 min cooling time
Serves 9



8 cups
sliced peaches, cut 1 in. thick (8 to 10 medium)
1/2 cup
granulated sugar
2 tsp
4 tsp
1/4 tsp
freshly grated nutmeg, (optional)
1/4 tsp


1 1/2 cups
all-purpose flour
1/2 cup
granulated sugar
1 tbsp
1/2 tsp
1/2 cup
1/3 cup
unsalted butter, melted


  • PREHEAT oven to 350F. Place an 8 × 8-in. square baking dish on a baking sheet.
  • FILLING: Toss peaches, sugar, cornstarch, lemon juice, nutmeg and salt in the baking dish.
  • BISCUIT: Whisk flour, sugar, baking powder and salt in a large bowl. Stir milk and butter in a small bowl with a fork, then stir into flour mixture until just combined. Dollop large spoonfuls of batter over fruit, flattening them slightly but without covering all the peaches.
  • BAKE until topping is golden and fruit is bubbling, about 1 hr, covering with foil after 45 min if biscuit is browning too quickly. Let cool 20 min, then serve warm.

Kitchen tip: Gently lift the middle biscuit to check that topping is cooked through.

Kitchen tip: The biscuit will absorb the juices from the fruit as it cools. A cobbler is best enjoyed warm and juicy, with a scoop of vanilla ice cream.



Calories 287, Protein 4 g, Carbohydrates 52 g, Fat 8 g, Fibre 3 g, Sodium 236 mg.

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