Dessert: United States – Classic Peach Cobbler

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 1 / 2 lb (1.2 kg) fresh peaches, peeled, pitted, and sliced (or mixture of peaches and nectarines)
3 / 4 cup (150 g) granulated sugar (for fruit)
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) cinnamon (optional)
1 2 / 3 cups (200 g) all-purpose flour
2 tsp (10 ml) baking powder
1 / 4 cup (50 g) caster sugar
1 / 4 tsp (1.25 ml) salt
1 / 3 cup (75 g) cold unsalted butter
3 / 4 cup (200 ml) milk
3 / 4 cup (200 ml) sweetened whipping cream for serving

Show original ingredient measurements

2 1 / 2 lb (1.2 kg) fresh peaches, peeled, pitted, and sliced (or mixture of peaches and nectarines)
3 / 4 cup (150 g) granulated sugar (for fruit)
1 tbsp (15 ml) lemon juice
1 tsp cinnamon (optional)
1 2 / 3 cups (200 g) all-purpose flour
2 tsp baking powder
1 / 4 cup (50 g) caster sugar
1 / 4 tsp salt
1 / 3 cup (75 g) cold unsalted butter
3 / 4 cup (200 ml) milk
3 / 4 cup (200 ml) sweetened whipping cream for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat oven to 190°C (375°F). Toss sliced peaches with 5 1/4 oz (150 g) sugar, lemon juice and cinnamon; set aside to macerate 15 minutes.
2. Spoon fruit into a buttered baking dish, pouring any juices over.
3. Make topping: combine flour, baking powder, 1 3/4 oz (50 g) sugar and salt. Cut in cold butter until mixture resembles coarse crumbs, stir in milk to make a batter.
4. Spoon or dollop batter over peaches, covering as much surface as possible.
5. Bake 35–45 minutes until topping is golden and fruit is bubbly.
6. Whip whipping cream to soft peaks and serve warm cobbler with a generous spoonful.

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1. Preheat oven to 190°C (375°F). Toss sliced peaches with 150 g sugar, lemon juice and cinnamon; set aside to macerate 15 minutes.
2. Spoon fruit into a buttered baking dish, pouring any juices over.
3. Make topping: combine flour, baking powder, 50 g sugar and salt. Cut in cold butter until mixture resembles coarse crumbs, stir in milk to make a batter.
4. Spoon or dollop batter over peaches, covering as much surface as possible.
5. Bake 35–45 minutes until topping is golden and fruit is bubbly.
6. Whip whipping cream to soft peaks and serve warm cobbler with a generous spoonful.

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