Melissa Williamson Recipe

Fresh Peach Cobbler

By Melissa Williamson georgiagirl48

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Prep Time:
Cook Time:

Melissa's Story

My family loves my peach cobbler. I make from scratch. They are so delicious and tasty.


3 lb
ripe fresh peaches or 6 cups drained, thawed, frozen peach slices
1 Tbsp
lemon juice
1/4 c
firmly packed light brown sugar
1 1/2 Tbsp
1/2 c
1/2 c
granulated sugar
1/2 c
unsifted all-purpose flour
1/2 tsp
baking powder
1/4 tsp
2 Tbsp
butter, softened
large egg

Directions Step-By-Step

Heat oven to 400 F degrees. Lightly grease a 2-quart casserole. Peel and slice fresh peaches. Place in greased casserole. Stir in lemon juice. In 1-quart saucepan, stir together brown sugar and cornstarch. Gradually add water, stirring until cornstarch is dissolved.
Cook over medium heat, stirring constantly, until sauce thickens, 5 minutes. Pour sauce over peaches in casserole. Set aside 1 teaspoon sugar.
To prepare topping, in medium size bowl, stir together remaining sugar, flour, baking powder and salt. With wooden spoon, stir in butter and egg until a soft dough forms. Drop spoonfuls onto peach mixture (topping will spread as it bakes). Sprinkle with reserved 1 teaspoon sugar.
Bake cobbler 40-45 minutes or until topping is golden brown and filling bubbles. Cool slightly on wire rack. Sprinkle with additional sugar if desired. Serve peach cobbler warm or at room temperature.

About this Recipe

Course/Dish: Fruit Desserts

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Ellen Bales Starwriter
Jun 9, 2013
It does taste very good though, if I scrape off the crusty burned part. Wish I could post a picture here.
Ellen Bales Starwriter
Jun 9, 2013
Melissa, help! What did I do wrong? My cobbler burned on top. Are you absolutely sure about the oven temp and the time? Seems like 40-45 minutes at 400 degrees is awfully hot! Needless to say, my picture doesn't look much like yours.
Ellen Bales Starwriter
Jun 8, 2013
Pinched and trying this today! Thank you!
Melissa Williamson georgiagirl48
Oct 9, 2011
My family are crazy about peach cobbler and they loves it. I make out of scratch. They are so delicious and sweet.
Oct 9, 2011 - Melissa Williamson shared a photo of this recipe. View photo