Peach Cobbler

Cobblers were never meant to be pretty. Emerging as a makeshift version of the ever-popular pie recipe circulating Europe and the States in the 1800s, this dessert was ‘cobbled’ together by the early American settlers using fruit – usually preserved, canned, or dried and clumps of biscuit dough before baking it over an open fire. We forget about these recipes somehow, because few people take the time to preserve seasonal fruits. Easy enough, we buy them at their peak and freeze them for a late fall feast. Who doesn’t like a warm cake at the end of a copious meal. Here is an easy recipe everyone will enjoy. You can substitute peaches for ripe apricots or apples when in season.

500 Gr. (2 1/2 cups) peeled and sliced peaches (Fresh or Canned)
1 Teaspoon Lemon Juice
1/4 Cup sugar
1 1/2 Teaspoon Cornstarch

Ingredients for the cake topping
85 gr. Sugar
85 gr. butter
1 Egg beaten
115 Gr. All purpose flour
1 1/2 Teaspoon baking powder
2 Teaspoons Vanilla extract
Powder Sugar


Preheat your oven at 180 Celsius
In a medium size bowl, stir in the cut peaches (without the skin) and add the lemon juice. Add the sugar and the corn starch and mix well.
In another bowl, beat the butter and sugar until you have a creamy texture. You can use a hand held mixer or if your butter is soft, you can also do this by hand. Make sure there are no sugar lumps and the mixture is light and fluffy. Add the beaten egg and vanilla and mix some more. Over the same bowl, sift the flour and baking powder and incorporate into the butter mixture.
That’s it ! Pour the peach mixture into a medium size baking dish and using an ice cream scoop, cover the peaches with the cake batter.
Bake for about 25 minutes, until the top of the cake is golden brown. Let the cake cool for a few minutes and dust with a little powder sugar. Serve warm at the table…you can thank me later.

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