Peach Cobbler

Cobblers have never been my forte. In spite of my love of baking, the first time I made a cobbler, my topping had an excess of baking powder. You could not only taste it, but I swear it fizzed/bubbled in your mouth. Oops. The next time I made a cobbler, I burnt the ever-loving-you-know-what out of it. Also, oops.

After my second fail I took a hiatus from baking cobblers, but yesterday was a new day. Not only did I go peach picking I also discovered Smitten Kitchen’s adaptation of a “Crispy Peach Cobbler” from A Boat, A Whale and a Walrus. Call it fate, or pure luck, whatever you want, it was life changing.

First off, the peaches I picked were perfection. I try to get good peaches from the grocery store, but they’re never any good, not compared to the fresh farm grown local ones I can get at Homestead Farms or as any Marylander knows, the ones you can get from the roadside stands driving home from the beaches.

Perfect peaches aside (although I’m sure this recipe would make even the mealiest, saddest peach delicious) …. I’ve been converted back to a cobbler lover. This was possibly the easiest, although I questioned it at first, most delicious recipe ever. You better believe once we finish the leftovers in the fridge, there’s a berry version on deck.

*Adapted from Smitten Kitchen’s Crispy Peach Cobbler

  • 4 ½ Pounds of yellow peaches, cut into chunks. You could also use white but yellow is (I think) better
  • 1 Lemon zested and juiced
  • ½ t Cinnamon
  • ½ t Ground ginger
  • 1 ½ C Sugar
  • ½ C Brown sugar
  • 4oz Butter, softened
  • 1 ½ C Flour
  • ½ C Old Fashioned Rolled Oats
  • 2 t Baking powder
  • 1 t Salt
  • 1 ¼ C Heavy Cream, or milk
  • 1/3 C Hot water


  • Preheat oven to 350°F
  • Prep your peaches, wash and cut into chunks.
  • Lay peaches in your baking dish in an even layer (I used a 12in Finex, but a 9×13 baking dish would be just fine too!)
  • Sprinkle with lemon juice and lemon zest, cinnamon and ground ginger
  • Cream butter and sugar together. Reserve 1/8 C of the white sugar and 1/8 C of the brown sugar to sprinkle on top of the cobbler later.
  • Mix in flour and oats, the mixture will be crumbly
  • Mix in cream and stir thoroughly, this will make the batter thick and sticky
  • Spread evenly over the peaches in your baking dish and sprinkle with sugar
  • Drizzle hot water over the top of your batter and bake
  • Bake your cobbler in its baking dish on a foil or parchment lined cookie sheet for approximately 60 – 75 minutes. You’ll know it’s done when a toothpick comes out from the cakey/cobbler layer clean
  • Once baked, let it rest for a minimum of 30 minutes. The filling will thicken as it cools, plus you won’t scald the roof of your mouth when you dig in 😉

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