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    You are in: Home / Recipes / Peach Cobbler With Sugar Cookie Crust Recipe
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    Peach Cobbler With Sugar Cookie Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Roxygirl in Colorado's Note:

    While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.

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    1. 1
      Preheat oven to 425 degrees F (220 degrees C).
    2. 2
      In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
    3. 3
      Toss to coat evenly, and pour into a 2 quart baking dish.
    4. 4
      Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
    5. 5
      Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
    6. 6
      Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
    7. 7
      Stir in water until just combined.
    8. 8
      Remove peaches from oven, and drop spoonfuls of topping over them.
    9. 9
      Sprinkle entire cobbler with the sugar and cinnamon mixture.
    10. 10
      I sprinkled only a little bit, since it was turning the top too brown for my taste.
    11. 11
      Bake until topping is golden, about 30 minutes.

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on July 08, 2007


      Very yummy! Followed the recipe as stated. Topping was like a giant soft cookie. Used the full amount of cinnamon on top. As Roxygirl pointed out, it does make a brown crust, so be sure not to underbake. Only change I'd make would be to omit the nutmeg as it's not one of my favorites. Enjoyed it! Thanks for sharing the recipe!

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    • on June 05, 2006


      I made this cobbler outside of peach season so I used canned peaches and halved the sugar (a personal taste preference). We loved the combination of spices and the lemon juice (I added the juice of one lemon) in this dish. For the crumble crust, I again halved the sugar and used brown sugar, then for the sugar mixed with cinnamon, I yet again used brown sugar (just 2 tablespoons) mixed with the cinnamon. The end result: a very tasty, easy to make cobbler, which we enjoyed warm with a generous dollop of Greek yoghurt.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Peach Cobbler With Sugar Cookie Crust

    Serving Size: 1 (434 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 588.1
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 11.0 g
    Cholesterol 45.8 mg
    Sodium 395.7 mg
    Total Carbohydrate 105.9 g
    Dietary Fiber 4.2 g
    Sugars 77.4 g
    Protein 5.2 g

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