Peachy Keen Cobbler

The old, established peach tree is beginning to produce some fabulous fruit, and I’ll be darned if I let them sit on the branches too long. Lately, it’s been a race between our resident squirrel and me in one corner of the orchard. I had been eyeing those incoming peaches and plucked them at their perfect peak of readiness for my simple summertime cobbler recipe. Ha! Take that squirrel!



  • 6-7 peaches, cut into thin wedges*
  • ¼ cup sugar
  • 1 tbsp fresh squeezed lemon juice
  • 1 tsp cornstarch OR 3 tsps flour
  • ½ tsp of cinnamon
  • pinch of ground nutmeg

*Peaches should be firm- just ripening. Avoid the soft, super juicy peaches that are perfect for eating off the tree. They will give your cobbler a runny and mushy consistency. Firmer peaches, just beginning to ripen (NOT too hard, NOT far from ripe, NOT green ones), will slice easier and give your cobbler a well balanced texture and flavor.



  • 3/4 cup flour, or gluten free flour
  • ¼ cup almond flour (or almond meal)
  • 1 tsp baking powder
  • pinch of salt
  • ½ cup sugar
  • ¾ stick butter, room temperature
  • ¼ cup boiling water


Preheat the oven to 425°F.

Lightly spray or butter a 2-quart baking dish.

Mix peach wedges, sugar, lemon juice, cornstarch (or flour), cinnamon, and nutmeg in a bowl and transfer the mixture to the baking dish.

Bake the peach mixture on the center rack for about ten minutes.


In the meantime, add all of the topping ingredients to a bowl and stir well with a wooden spoon to form a creamy batter.

Using a tablespoon, dollop the batter on top of the peaches in various places, spotting the entire top. The batter will spread while baking. Bake the cobbler in the middle of the oven until the crust is golden brown- about 25 minutes.


Enjoy your slice of good ol’ fashioned peach cobbler with a scoop of vanilla ice cream, whipped cream, coffee, and a warm circle of friends.


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