Trek to Fresh Summer: Peach Cobbler

Cobbler, Crisp, and Crumble.  Much like hoagies, heroes and subs, we all have our own label for this fresh-fruit baked good.  Technically they each have a slightly different twist.  Cobblers have a biscuit-type dough, while crisps may have an oatmeal crust topping.   I won’t even get into Brown Bettys, Buckles, and Sonkers.  Regardless, I’ve always called mine cobbler.

As summer is ending, so is peach season here on the East Coast.  What better time than to share my version of a Peach Cobbler.  So get yourself down to the Farmer’s Market and grab a bagful of local peaches.  This Peach Cobbler-Crisp-Crumble recipe is sure to make every type happy.


Fresh Peach Cobbler (or Crisp!)

Special Tools:  Baking Pan, MicroPlane (Zester), Peeler

Time Needed:  45 minutes


  • Filling
    • 4-5 large Peaches
    • 1/2 cup Blueberries
    • 1/2 Lemon (Zest and Juice)
    • 1/2 cup Sugar
    • 2 tablespoon Flour
    • 1/2 tablespoon Cinnamon
    • 1/2 teaspoon Nutmeg
  • Topping
    • 2 cups Oats (rolled, old-fashioned)
    • 1/2 cup, packed light Brown Sugar
    • 2 tablespoon Flour
    • 1/2 tablespoon Cinnamon
    • 1/2 teaspoon Nutmeg
    • 1/2 stick of Butter, melted
    • 1/2 teaspoon Salt

Pre-Heat Oven to 375 degrees.



Peach Prep

Halve the Peaches with a sharp knife, and remove the pits.  Once the Peaches are cut, it is much easier to remove the skin with a common potato peeler.  Finally, slice the Peaches thinly and place in a large mixing bowl.

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Add to the Peach bowl the Blueberries, the Lemon Zest (using the microplane grater) the Lemon Juice, and the rest of the “Filling” ingredients.  Again, use the microplane to grate the Nutmeg.  Gently stir the Peach mixture.

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Evenly spread out the Peach Filling mixture in a Baking Pan; I use a square 8 inch x 8 inch pan.IMG_0396

To prepare the “Topping”, gently mix all of the dry ingredients, minus the butter.  Once mixed thoroughly, incorporate the melted butter.



Evenly spread the “Topping” mixture over the Peaches in the baking pan, and gently press the “Topping” with the back of a spoon.

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Bake at 375 degrees for 25-30 minutes.  You will see the top brown and the fruit begin to bubble.  Let cool for a few minutes.

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Once you see the fruit bubble, you won’t wait long before digging in.  I prefer the comfort of a big bowl of Peach Cobbler with a scoop (or maybe two) of Vanilla Ice Cream.


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