Country Peach Cobbler Recipe

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
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Published on 08/28/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 08/28/19

Country Peach Cobbler
Steve Cohen /Photolibrary/Getty Images
  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 1 Peach Cobbler (8 Servings)
Nutritional Guidelines (per serving)
594 Calories
28g Fat
87g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Peach Cobbler (8 Servings)
Amount per serving
Calories 594
% Daily Value*
Total Fat 28g 36%
Saturated Fat 13g 65%
Cholesterol 39mg 13%
Sodium 217mg 9%
Total Carbohydrate 87g 32%
Dietary Fiber 3g 12%
Protein 3g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This peach cobbler recipe was shared on our forum. The filling is made with fresh peaches, covered with pastry dough strips.

Ingredients

  • 2 cups sugar
  • 1/3 cup cornstarch
  • 8 cups fresh peaches (sliced)
  • 1/2 teaspoon almond extract or vanilla extract
  • 1/4 cup melted butter
  • For the Pastry:
  • 2 cups flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 1/2 cup shortening
  • 4 tablespoons ice water
  • 1/3 cup melted butter
  • 1/4 cup sugar​

Steps to Make It

  • Butter a 9x13-inch baking dish. Preheat oven to 400 F (200 C/Gas 6) ​

Filling: 

  1. Combine sugar and cornstarch; toss with peaches. Add the almond or vanilla extract and the 1/4 cup melted butter; set aside.

Pastry:

  1. Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour mixture until it is the consistency of cornmeal. Gradually add ice water, stirring, just until the dough holds its shape. Roll out on a floured board and cut into strips.

  2. Pour the peach filling mixture into the prepared baking pan.

  3. Criss-cross dough strips over the filling and brush pastry generously with remaining butter. Sprinkle with sugar and bake for 30 minutes or until the crust is brown.

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