Peach Cobbler


Fruity, flavourful, and mighty tasty, Peach Cobbler is the best bake that can be made with fresh ripe peaches.

With some rainy days that we had in the last weeks, summer is far from over, with some of the best weather still to come. Heaps and heaps of stone fruit from the orchard make it a delicious summer. Colourful, tasty, sweet, juicy, summer fruits get along great with sunny weather.

 Our Peaches are blushing. An early variety of peaches are ready to be harvested. A ripe peach is a treat in itself. Soft, juicy, and flavourful, Peaches make a great addition to the bakes.

We baked Peach Cobbler some time ago with the ripest peaches we could gather from the orchard. Peach cobbler has delicious fruity tones and warm notes of cinnamon. It is a great dessert. Serve it with ice cream or whipped cream. If you do not have these options, serve with warm custard. It is a burst of great taste and flavours.


Peach Cobbler



2 tablespoons granulated sugar / unrefined sugar

1 tablespoon corn flour

1 tablespoon fresh lemon juice

2 cups peeled and sliced peaches

1 pinch salt


  • 2 large free-range eggs
  • ¾ cup (149g) unrefined sugar
  • 3 tablespoons (43g) melted butter
  • 1 teaspoon vanilla extract
  • 1 ¼ cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon (scant) salt
  • 1 cup milk
  • 2 tablespoon unrefined sugar + 1 teaspoon cinnamon powder for sprinkling on top


Preheat oven to 180 degrees C. Line the bottom and grease one 9 inch cake pan.


 Whisk together sugar and cornflour and salt. Add peach slices. Drizzle lemon juice. Toss well. Keep aside.


  1. Whisk together eggs, sugar, melted butter, and vanilla extract. Whisk until light and fluffy. These are wet ingredients.
  2. In another bowl, whisk flour, baking powder, and salt. These are dry ingredients.
  3. Add  dry ingredients to wet in three rounds followed by milk, beginning with dry ingredients ending with milk and stirring thoroughly after each addition.
  4. Pour batter into the prepared pan. Sprinkle with sugar cinnamon mix.
  5. Arrange the peach slices and spoon the juice on top.
  6.  Bake the cobbler for 50 -55 minutes until the fruit is bubbling and the cake is golden.
  7. Remove the cobbler from the oven after 5-6 minutes. Remove from the pan. Let it cool.
  8. Serve with ice cream or whipped cream.

 Note: I have used whole wheat flour. Feel free to swipe with 1 1/2 cups all-purpose flour for a lighter crumb.

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