Old Fashioned Peach Cobbler

from ButterYum
makes a 2-quart casserole



  • 6 cups sliced ripe peaches (peeled and pits removed)
  • 1/3 cup granulated sugar (or more if your peaches aren't very sweet)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon pure almond extract


  • 1 1/2 cups unbleached all purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine salt
  • 5 tablespoons unsalted butter
  • 1 large egg, beaten
  • 1/4 cup heavy cream

Sugar Topping:

  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 400F.
  2. Butter a 2-quart baking dish and set aside.
  3. Stir together sliced peaches, sugar, lemon zest, lemon juice, and pure almond extract in baking dish; bake for 20 minutes while you prepare the topping.
  4. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  5. Use a pastry blender to "cut in" the butter until the butter pieces are the size of peas.
  6. Use a fork to mix in the beaten egg and heavy cream until all the dry ingredients form a shaggy mass with no dry clumps of flour visible.
  7. When peaches have baked for 20 minutes, remove from oven and spread shaggy flour mixture all over.  
  8. Combine the last 2 tablespoons of sugar with the ground cinnamon and sprinkle all over the cobbler topping.  
  9. Return to oven and bake for 15-20 minutes more, or until the topping is golden brown.  

Serve with ice cream or whipped cream.