Peach Cobbler LeighWebber
Photo by Leigh Webber

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6-8 servings

  • 5 peaches peeled – (Drop in boiling water for 20-25 seconds, removed into an ice bath.)
  • ½ brown sugar
  • 6 tablespoons butter
  • Crumble Topping
  • 8 ounces butter
  • 1 cup brown sugar
  • 3½ cups all-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 ounces water

The Peaches

  1. Peel peaches. Cut in half and remove the pit. Slice each half into five pieces. Sauté in a medium sauce pan over medium heat with butter. Add the brown sugar and continue to sauté for 4 minutes. Set aside.

To Assembly

  1. Preheat oven to 350 degrees. Butter an 8-inch cast iron skillet.
  2. With a mixer, mix together butter and sugar in a large bowl well until creamy. Add flour and spices just to blend lightly.
  3. Add a little water at a time to help loosen the topping a little (you may not use all the water). Place sautéed peaches the cast iron skillet. Top with the topping until fully covered. Bake in the oven for 30-35 minutes, or until browned on the top.
  • from John Zucker of Cru Café in Charleston, SC

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