Peach Cobbler

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Combine in a bowl:

6 c peaches, peeled and sliced

1/4 c sugar

1/4 c brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1 tsp lemon juice

3 Tbsp tapioca

Pour into an ungreased 8×8 pan.

Bake @ 425 for 10 minutes

In the same bowl, combine:

1 c flour

1/4 c sugar

1/4 c brown sugar

1 tsp baking powder

1/2 tsp salt

With a pastry blender, mix in:

6 Tbsp butter, cut into small pieces


1/4 c hot water

Mix just until combined.

Spoon over peach mixture.

Sprinkle with cinnamon sugar.

Bake @ 425 for 30 minutes or until golden.


  • The tapioca does not flavor the filling, but is used as a thickener.
  • I’ve only made it with fresh peaches, so I’m not sure if it needs to be adapted for canned peaches. 
  • Serve warm with a scoop of vanilla ice cream.

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