Fresh Peach Cobbler

This week I made fresh peach cobbler from Ruth Reichl’s My Kitchen Year. Her suggestion was to serve it for breakfast with warm cream. I didn’t think my family would want this for breakfast so I made it for dessert. I love how Ruth is loosey, goosey with her measurements. The recipe calls for 4 large peaches so I looked up the weight of a large peach just to get a total weight count for buying peaches. The peeled and sliced peaches are put into a pan, I used my 8-inch Pyrex. Squeezed half a lemon over the fruit and mixed in the sugar and cornstarch. The topping included flour, baking powder, baking soda, salt, butter and buttermilk. The dough is put on top and baked in a 400-degree oven for 30 minutes. I served this at room temperature with whipped cream and/or ice cream. Cobblers are a great summer dessert and I enjoyed this one.


4 Comments Add yours

  1. I have been wanting to make a peach cobbler for a long while. Is this the best recipe you’ve tried.


  2. Diane Zwang says:

    Hi Shirley, I haven’t made many peach cobblers so I can’t say it is the best but we liked it. Peaches are in season here now so the peach taste was the best. I liked that the topping was not that rich, only 4T butter and buttermilk. I think you will like it.


  3. Susan says:

    We love blueberries added to our peach cobbler ! Your streusel like topping looks delish! YUM!


  4. Kim Tracy says:

    Oh my, yes, yes, yes! Peaches are my absolute favorite and yours looks so ripe and juicy in this cobbler. Yum. You simply cannot beat a fruit cobbler or pie in the summertime (I’m still pretending it’s summer)!


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