Back to Peach Cobbler All Reviews for Peach Cobbler - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 peach-cobbler-279-d110936.jpeg

Ingredients Ingredient Checklist 2 3/4 pounds ripe peaches, halved lengthwise, pitted, sliced into eighths 2/3 cup granulated sugar, divided 1 tablespoon fresh lemon juice, from 1/2 lemon 3 tablespoons cornstarch 2 tablespoons light brown sugar 3/4 teaspoon salt, divided 1 teaspoon grated fresh ginger (optional) 2 cups all-purpose flour 2 tablespoons baking powder 1/2 cup (8 tablespoons) cold unsalted butter, cut into small pieces 1 cup plus 2 tablespoons heavy cream, divided 1 vanilla bean 2 tablespoons sanding sugar Vanilla ice cream, or whipped cream, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 peach-cobbler-279-d110936.jpeg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

peach-cobbler-279-d110936.jpeg

peach-cobbler-279-d110936.jpeg

Ingredients

Ingredients

  • 2 3/4 pounds ripe peaches, halved lengthwise, pitted, sliced into eighths 2/3 cup granulated sugar, divided 1 tablespoon fresh lemon juice, from 1/2 lemon 3 tablespoons cornstarch 2 tablespoons light brown sugar 3/4 teaspoon salt, divided 1 teaspoon grated fresh ginger (optional) 2 cups all-purpose flour 2 tablespoons baking powder 1/2 cup (8 tablespoons) cold unsalted butter, cut into small pieces 1 cup plus 2 tablespoons heavy cream, divided 1 vanilla bean 2 tablespoons sanding sugar Vanilla ice cream, or whipped cream, for serving

Directions

Preheat oven to 375 degrees. Place peaches and 1/3 cup granulated sugar in a large bowl, sprinkle with lemon juice and toss to coat. Add cornstarch, light-brown sugar, 1/4 teaspoon salt, and ginger if using. Toss until well combined. Transfer mixture to an 8-inch baking dish.

In another large bowl, combine flour, remaining 1/3 cup granulated sugar, the baking powder, and remaining 1/2 teaspoon salt. Using a fork, two knives, or a pastry blender, cut in the butter until the mixture resembles coarse meal.

Scrape the vanilla bean seeds into the cup of cream. Slowly add the cream to dry ingredients; mix with a fork until dough just comes together. Turn dough out onto a lightly floured surface, and pat or roll out to 1/2-inch thickness. Use a 3-inch biscuit cutter to cut rounds of dough.

Place biscuits on top of peach filling in baking dish. Brush lightly with remaining 2 tablespoons heavy cream and sprinkle with sanding sugar. Place baking dish on a parchment-lined baking sheet and transfer to the oven. Bake until biscuits are golden brown and juices bubbling, 55-70 minutes. Transfer baking dish to a rack, and let cool slightly. Serve with vanilla ice cream, whipped cream, or some heavy cream poured over the top.

Reviews (4)

 Add Rating & Review     228 Ratings   5 star values:        52    4 star values:        40    3 star values:        74    2 star values:        40    1 star values:        22

Reviews (4)

Add Rating & Review     228 Ratings   5 star values:        52    4 star values:        40    3 star values:        74    2 star values:        40    1 star values:        22

Add Rating & Review

228 Ratings 5 star values: 52 4 star values: 40 3 star values: 74 2 star values: 40 1 star values: 22

228 Ratings 5 star values: 52 4 star values: 40 3 star values: 74 2 star values: 40 1 star values: 22

228 Ratings 5 star values: 52 4 star values: 40 3 star values: 74 2 star values: 40 1 star values: 22

  • 5 star values: 52 4 star values: 40 3 star values: 74 2 star values: 40 1 star values: 22

    Martha Stewart Member     Rating: 5 stars       08/25/2019   Every summer during local peach season I make this recipe and it gets raves from friends and family. I cut back to 10% cream, instead of 35% (heavy cream). For a 9 x12 pan, I use one extra peach. I found it confusing that the recipe says "Yield 8", yet instructions say cut 12 equal portions of scone batter. Sugar content just right, and the cornstarch amount allows just the right amount of thickening of the peaches.  

Martha Stewart Member     Rating: Unrated       08/21/2015   This came out heavy and not very sweet. I had a mountain left over!  

Martha Stewart Member     Rating: Unrated       09/16/2008   This came out pretty good. The peach juice didn't thicken, though. I don't know why. Also -- rather than making a log out of the cobbler dough and cutting it up, I just left it in the bowl and portioned it out with teaspoons. I didn't see the need to dirty the counter.  

Martha Stewart Member     Rating: Unrated       06/11/2008   This is really good...but I will add more peaches next time!

    Martha Stewart Member

    Rating: 5 stars 08/25/2019

Every summer during local peach season I make this recipe and it gets raves from friends and family. I cut back to 10% cream, instead of 35% (heavy cream). For a 9 x12 pan, I use one extra peach. I found it confusing that the recipe says “Yield 8”, yet instructions say cut 12 equal portions of scone batter. Sugar content just right, and the cornstarch amount allows just the right amount of thickening of the peaches.

Rating: 5 stars

Rating: Unrated 08/21/2015

This came out heavy and not very sweet. I had a mountain left over!

Rating: Unrated

Rating: Unrated 09/16/2008

This came out pretty good. The peach juice didn’t thicken, though. I don’t know why. Also – rather than making a log out of the cobbler dough and cutting it up, I just left it in the bowl and portioned it out with teaspoons. I didn’t see the need to dirty the counter.

Rating: Unrated 06/11/2008

This is really good…but I will add more peaches next time!

All Reviews for Peach Cobbler

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Peach Cobbler

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest