Fresh Peach Cobbler | The City Cook, Inc.

Fresh Peach Cobbler | The City Cook, Inc.

Buy peaches grown as close as possible to where you live.


Buy peaches grown as close as possible to where you live.

I first tasted and then baked this recipe while cooking with my friend Pat at her family home on the Eastern shore of Maryland, where the local peaches have a deep yellow flesh and a strong, sweet perfume. The recipe works well with any in-season and flavorful peaches. Make sure they’re fully ripe and you’ll get a wonderful result.

(Photo credit: Mizina)


  • 1/3 cup unsalted butter, softened, plus 1 tablespoons cold unsalted butter plus 1 teaspoon more for greasing the baking dish
  • 1/3 cup sugar plus 2 tablespoons more
  • 1 cup all-purpose flour plus 2 tablespoons more
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 large peaches, peeled and cut into 1/2-inch slices, enough to make 6 cups of fruit
  • 1 large egg, beaten
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons milk
  • Whipped cream or cold heavy cream to pour (optional)


  1. Preheat oven to 350º F.
  2. Grease a 9-inch round or square cake pan or oven-proof baking dish with the teaspoon of butter. The pan should be about 2-inches deep so as to accommodate the fruit and the topping.
  3. In a large bowl, combine 2 tablespoons sugar, 2 tablespoons flour and the cinnamon. Add the sliced, peeled peaches to the bowl and coat them with the sugar mixture.
  4. Transfer the peaches to the greased baking dish and dot with the 2 tablespoons cold butter.
  5. In another large bowl, either by hand or using a hand mixer, cream the 1/3 cup softened butter until it is light and fluffy, about 5 minutes.
  6. Add the beaten egg to the creamed butter and blend.
  7. Combine the 1 cup of flour with the remaining 1/3 cup sugar, baking powder and salt and sift these dry ingredients into the butter/egg mixture, alternating additions with the milk. Combine but do not over-mix.
  8. Using a spatula, spread the batter over the peaches as evenly as possible so as to cover the fruit.
  9. Bake in the preheated oven for 30 minutes until the fruit is bubbly and the topping is golden brown.

Serve while still warm with whipped or poured heavy cream.


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