Texas Peach Cobbler

Vicki Butts (lazyme)


I love this cookbook - Smoke & Spice. Many of the intros and some of the comments are so funny. Anyway........

Texans usually like their peach cobblers with an abundance of juicy fruit and a biscuit-like batter topping that's crunchy on the surface and doughy inside.


★★★★★ 2 votes

20 Min
45 Min



  • 3 1/2 lb
    ripe medium peaches, peeled, pitted, and sliced
  • 1/4 c
  • 1 Tbsp
    freshly squeezed lemon juice
  • 2 tsp
    ground cinnamon
  • 3/4 tsp
    ground ginger
  • 3/4 tsp
    pure vanilla extract

  • 1/4 c
    unsalted butter
  • 1 1/4 c
    all purpose flour
  • 3/4 c
  • 2 tsp
    baking powder
  • 1 c

  • ·
    peach melba ice cream, optional
  • ·
    whipped cream, optional

How to Make Texas Peach Cobbler


  1. Preheat the oven to 350F.
  2. In a bowl, mix together all the fruit filling ingredients.
  3. Set the fruit aside to draw out the juices while preparing the batter. Cobbler filling should be a bit juicier than most pies.
  4. Melt the butter in a 9 by 13-inch baking dish, either in the oven or on the stove.
  5. In another bowl, stir together the flour, sugar, and baking powder and add the milk.
  6. Mix until lightly blended.
  7. Spoon the mixture evenly over the melted butter.
  8. Don't stir it, which eliminates the development of crunchy edges.
  9. Pour the peach filling evenly over the batter.
  10. Bake for 45 minutes.
  11. As the cobbler cooks, the batter oozes up and around the fruit, crowning the cobbler with a moist golden brown crust.
  12. Serve warm.
  13. If you're a certified hedonist, top it with ice cream or whipped cream.
  14. Variation: Blackberry Cobbler
    Make a blackberry cobbler by substituting berries for the peaches and eliminating the ginger. For ourselves, we would also add 1/4 teaspoon nutmeg.

Printable Recipe Card

About Texas Peach Cobbler

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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