Blue Ribbon Peach Cobbler

Sheila from Briarwoods Farm


This recipe can be used with the fruit of your choice, with or without the crumb topping and/or the nuts. But I think the salted nuts really add a lot - they probably were the reason for the blue ribbon at this year's fair. Try apple pie filling with walnuts too!


☆☆☆☆☆ 0 votes

8 (or 6 fair entries!)
30 Min
45 Min


Add to Grocery List

  • 1 can(s)
    29 oz sliced peaches (storebought or homecanned) or about 6 fresh
  • 1 stick
  • 1 c
  • 1 c
  • 1 Tbsp
    baking powder
  • 1/8 tsp
  • 1 c

  • 1/2 c
  • 1/4 c
    brown sugar
  • 1/2 stick
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    vietnamese cinnamon

  • 1/2 c
    raw pecans or hickory nuts
  • 1/8 tsp
    coarse sea salt

How to Make Blue Ribbon Peach Cobbler


  1. Melt a stick of butter in a 9 x 13 pan.
  2. Prepare your basic batter - 1C flour 1C sugar 1T baking powder 1/8 tsp salt mix with whisk then stir in 1C milk. Pour this over the butter - Do not stir!
  3. Prepare your peaches any way you like. Canned peaches can be drained and used straight from the can, though fresh sliced (peeled) peaches are better. If you use canned peaches you can boil the syrup down (or add cornstarch) to thicken it and put that over the peaches when you add them to the pan on top of the batter. Do not stir the peaches into the batter!
  4. Put in a preheated 350 degree oven for about 20 minutes until it rises a bit, then sprinkle with cinnamon-sugar and continue baking about 20 minutes more for your basic cobbler.
  5. Or, for a blue-ribbon winning (President's Choice 2015) dessert, instead of the cinnamon sugar prepare a crumb topping and sprinkle the half-baked cobbler with that, then with nuts (your choice) and sea salt. Bake until a toothpick inserted in the center of the pan comes out clean.

Printable Recipe Card

About Blue Ribbon Peach Cobbler

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom

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