Fresh Peach Cobbler | The Jewish Week | Food & Wine

Fresh Peach Cobbler

Fresh Peach Cobbler

Fresh Peach Cobbler (Melanie Young)

1 peach cobbler

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Many recipes I tried call for 1 cup brown sugar, but I feel the sweetness in a ripe peach adds sugar. My personal preference is for more peach and less sugar. I used the drippings from the peaches soaked with lemon and brown sugar, and pressed from the discarded skins, to add more peachy sweetness.


4 cups ripe peeled peaches cut into small slices (5-6 medium-size peaches)

1 fresh squeezed lemon juice drizzled over cut up peaches

1/2 cup dark brown sugar

1/2 cup melted butter

1 cup self-rising flour

1 cup whole milk or plain whole milk yogurt

½ teaspoon ground cinnamon

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, add lemon juice, 2 tablespoons brown sugar and peaches and coat peaches. Cover and let sit for 30 minutes.
  3. In a separate bowl mix flour, milk or yogurt, remaining brown sugar and 6 tablespoons melted butter. Dough will be a tad sticky.
  4. Drain peach mixture and reserve the juice. Place peach mixture in a lightly greased 8x8 inch baking pan.
  5. Dollop the flour mixture on top of peaches (like dropping biscuits)
  6. Sprinkle cinnamon and the reserved peach dripping on top of batter.
  7. Drizzle 2 tablespoons melted butter on top.
  8. Bake in 350-degree oven for 40 minutes until top crust is lightly browned.
  9. Place pan in oven and back for 40 minutes or until crust is lightly golden brown. Remove from oven
  10. Serve hot.