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Peach Cobbler

Peach Cobbler is one of those late summertime favorites. I get bushes of Colorado Palisade peaches directly from the orchard and they are SO good. Not to be biased, but I have had Georgia peaches as well, and Colorado Palisade peaches are just the best, and anyone that tries them agrees. This peach cobbler is a must have with peaches. I can peaches when I get them so I make make peach dishes all year long.

You can also substitute 1 cup of the peaches with 1 cup of blueberries for Blueberry-Peach Cobbler, which is also a nice twist on the traditional peach cobbler.

TIP: Here’s how to peel peaches: Bring a large pot of water to boiling. Score peaches on the bottom by cutting an ‘x’ in the bottom. Drop them in rapidly boiling water and let boil for 1 minute (also known as “blanching”). Then move to a large bowl of ICE water to stop the cooking process. The skins should slip right off.

CLICK HERE TO WATCH ME MAKE THIS PEACH COBBLER LIVE!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour and 10 Minutes
Servings: 6

Ingredients:

  • FRUIT FILLING:
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 Tbsp cornstarch
  • 1 cup water
  • 4 cups fresh peaches (about 3 peaches, peeled, pitted and cut into chunks)
  • 1 Tbsp lemon juice
  • TOPPING:
  • 1/2 cup granulated sugar
  • 1 c up flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/4 cup (4 Tbsp, 1/2 stick) butter, melted
  • 2 Tbsp granulated sugar
  • 1/4 tsp. freshly grated nutmeg

Instructions:

  1. Preheat oven to 375°F. Lightly spray edges of a 2-quart casserole dish, or 1 cup ramekins with on-stick cooking spray on the sides. Set aside.

  2. FILLING:

  3. In a small saucepan combine the granulated sugar, brown sugar, and cornstarch, stir until combined. Add water and cook over medium heat, stirring constantly, until thick. Place chopped peaches in a large bowl. Add lemon juice and water. Pour sauce over peaches and gently stir. Pour into casserole dish and set aside.

  4. TOPPING:

  5. In a medium bowl, mix together 1/2 cup sugar, flour, baking powder, and salt. Stir in milk and melted butter until smooth. Drop the topping in dollops over the fruit, it will rise and spread as it bakes. Mix 2 Tbsp granulated sugar and nutmeg and sprinkle over the batter. Bake for 40-45 minutes (about 30-35 minutes for ramekins), until golden brown and bubbly.

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