Peach Cobbler

September 6:  Old-Fashioned Peach Cobbler

Enjoy Fresh New Jersey Peaches! While fresh New Jersey peaches are still in season, enjoy a fresh peach cobbler.  If you’ve never tasted a tree-ripened peach, you’re in for a real treat!  Use whole wheat flour for the biscuit top to add fiber and whole grains to this healthy dessert.


  • 1/3 cup sugar 
  • 2 tablespoons cornstarch 
  • 1/2 teaspoon ground cinnamon 
  • 10 cups sliced pitted fresh peaches (3-1/2 to 4 pounds) 
  • 1/2 cup water 


  • 1 1/4 cups whole wheat flour 
  • 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar 
  • 3/4 teaspoon baking powder 
  • 1/4 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1/4 cup butter 
  • 1/2 cup buttermilk 
  • 4 cups vanilla frozen yogurt (optional) 

For filling:  
In a very large bowl, stir together the 1/3 cup sugar, the cornstarch, and cinnamon; add peaches and toss gently to mix. Gently stir in the water. Spread fruit mixture evenly in a 3-quart rectangular baking dish. Set aside.

For topping:
In a medium bowl, stir together whole wheat flour, the 2 tablespoons sugar, the baking powder, baking soda, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once.  Using a fork, stir just until moistened.  Knead mixture gently to shape into a ball.

On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2- to 2-1/2-inch star cookie cutter (or other shape), cut out 12 stars, rerolling as needed. Arrange dough stars atop fruit mixture.

Bake for 25 to 30 minutes or until stars are lightly browned and fruit mixture is bubbly in the center. Cool for 30 minutes. Serve warm. If desired, serve with frozen yogurt. 

NOTE:  After fresh peach season ends, substitute 10 cups frozen unsweetened peach slices, thawed. 

Makes 12 servings, each with 1 topping shape and about 2/3 cup peach mixture. 

Per Serving: 175 calories, 4 g fat (3 g sat fat), 34 g carbohydrates. 3 g protein, 4 g fiber, 129 mg sodium.

Adapted from