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Peach cobbler

The cobbler is a traditional American and British dessert. In the U.S. it is very popular in the southern states. A cobbler is a very simple, hearty “country” dish – in fact, it is just a layer of berries or fruit baked under a layer of dough. In the U.S., cherry, blueberry, and this particular peach cobbler are typical.


  • For the filling:
  • 5 large peaches.
  • 2 tbsp. bourbon (can be substituted for cognac, brandy, whiskey, or liqueur)
  • 3 tbsp sugar
  • 1 tbsp. starch
  • 1/2 tsp. cinnamon
  • 30g butter
  • For the dough:
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 90g cold butter
  • 90 ml heavy cream
  • For the top of the cobbler:
  • 2 tbsp. heavy cream
  • 2 tbsp sugar
  • 1/4 tsp. cinnamon
  • For serving:
  • vanilla ice cream (optional)


Pour boiling water over the peaches from the kettle and let stand for one minute.

Carefully remove the peaches from the water, cool them a little and take off the skin (it is very easy to remove after scalding).

Remove the seeds from the peaches and cut the fruit into slices.


Add to the peaches, bourbon, sugar, cinnamon and starch and mix.
Sift flour together with salt and baking powder in a bowl.

Add the cold butter cut into small pieces. With your fingers or a special device (“pastry cutter”) grind the flour and butter into coarse fatty crumbs.

Add cream, mix.

Heat 30g of butter in a pan. Cook the stuffing on medium heat, stirring frequently, for about 5 minutes.


If the pan can be put in the oven, cook kobler directly in it. If not, we transfer the stuffing to a small deep mold for baking.

Use a tablespoon to place small portions of dough on top of the fruit.
Brush the top of the cobbler with cream.

Sprinkle with sugar mixed with cinnamon.

Place the cobbler in a preheated 190 C (375 F) oven for 40-45 minutes.
Remove and cool slightly. Serve warm, with a scoop of vanilla ice cream (optional).



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