Peach Cobbler

Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 261.

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Desserts - Crisps, Crumbles, Cobblers, Compotes
Servings: 6 servings
Author: Catherine Christiano



  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon cinnamon
  • 4 cups peaches peeled and sliced, about 6 medium
  • 1 teaspoon lemon juice


  • 1 cup unbleached flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup milk


  • Cinnamon Whipped Cream



  • Place rack in center of oven and preheat to 400° F.
  • Place 2-quart saucepan on stove. Add 1/2 cup sugar, cornstarch, cinnamon; stir to combine. Add peaches and lemon juice. Using medium heat, cook while stirring, until mixture thickens and comes to a boil. Boil while stirring for 1 minute. Pour into 2-quart baking dish; keep warm.


  • In medium bowl combine 1 tablespoon sugar, baking powder, and salt. Use large fork to cut in shortening until mixture forms fine crumbs. Stir in milk without over mixing. Drop dough in 6 even large spoonfuls onto hot peach mixture.
  • Bake until biscuits are golden brown, 25 - 30 minutes. Serve warm. Garnish with Cinnamon Whipped Cream, if desired.