French Peach Cobbler Recipe

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To learn more about this recipe, click here to read the related story, "Farmer Knows Best," in Tasting Table's San Francisco edition. 

French Peach Cobbler

Adapted from "The Perfect Peach" by Marcy, Nikiko and David Masumoto (Ten Speed Press)

Yield: One 9-inch cobbler

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes



5 cups peeled and sliced, nearly ripe peaches (they should give when slightly pressed)

⅓ to ⅔ cup granulated sugar

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

½ teaspoon kosher salt


½ cup all-purpose flour

⅓ cup granulated sugar

½ teaspoon baking powder

½ teaspoon kosher salt

2 tablespoons unsalted butter, at room temperature

1 large egg, lightly beaten

¼ teaspoon pure almond extract

Vanilla-bean ice cream or softly whipped cream, for serving (optional)


1. Make the filling: Preheat the oven to 375°. In a large bowl, add the peaches, ⅓ cup of the sugar (if your peaches aren't very sweet, use the full ⅔ cup of sugar), the flour, cinnamon and salt and stir to combine. If the peaches are not juicy, add ¼ cup of water. Transfer the peach filling to a 9-inch square baking dish.

2. Make the topping: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Add the butter, egg and almond extract, then stir together with a wooden spoon or rubber spatula until the batter is smooth. Evenly space 9 spoonfuls of the batter on top of the fruit (the batter will be very thick but will spread during baking).

3. Bake the cobbler until the fruit is tender and juicy, and the topping is golden and springs back against light pressure, 40 to 50 minutes. Remove the cobbler from the oven and set aside to cool slightly before serving. The filling will set as the cobbler cools. Serve warm or at room temperature, accompanied by the ice cream or whipped cream, if using.

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