Summer is the perfect time for finding amazing berries and stone fruit, it’s my favorite, so much Fresh Picked Peachesso, that a few years back when we moved to the South Bay a peach tree was one of the first things I planted in our yard.

With so many awesome local farmer’s markets, getting your hands on perfectly ripe, deliciously fresh peaches is pretty easy, and so is this cobbler recipe!

I love this for ending Sunday family dinner on a sweet note or serving at a bbq. Enjoy!

Fresh Peaches, it really depends on size, but once washed and chopped you want about 6 cups of peaches.

¼ c White Sugar

¼ c Brown Sugar (loose, not packed)

¼ tsp ground cinnamon

⅛ tsp nutmeg

1 tsp fresh lemon juice

3 tsp cornstarch


Preheat oven to 425

In a large mixing bowl, combine washed, chopped, pitted peaches- ((leave the chunks big)), white and brown sugar, cinnamon, nutmeg, lemon juice and cornstarch. Use a big spoon to gently stir till everything is evenly coated.

Pour into a baking dish and bake for 10 minutes.

While peaches bake, make the topping…

1 ½ c flour

¼ c white sugar

¼ c packed brown sugar

1 ½ tsp baking powder

½ tsp salt

9 tbsp butter

3 oz boiling water

In a medium mixing bowl, combine flour, sugars, baking powder and salt. Chop butter into pea sized pieces and use your a pastry blender or fingertips to mix the butter in. You want to cut the butter in without melting it, so you’re going for a coarse, mealy texture. Use a light hand and stir in water until just combined.

Remove peaches from oven, drop large spoonfuls of the dough over the peaches until it’s gone!

Mix 2 tbsp sugar ½ tsp cinnamon and lightly sprinkle over the top.

Bake for about 25 minutes, or until topping is cooked through.

fresh peach cobbler recipe