Peach cobbler


Cobblers are a wonderful dessert and they are simple to prepare. The only problem you may have is deciding on what kind of topping to use. The cookie top is a favorite with adults and it can be prepared while the filling cooks.


1 3⁄4 lb peach (peeled, pitted and cut into thick slices)
1 c sugar (1/2 cup for filling, 1/2 cup for topping)
1 pn clove (ground)
1 1⁄4 t vanilla extract (1 t for filling, 1/4 t for topping)
1 T brandy
1⁄2 c flour (all purpose)
1⁄4 t baking powder
1 pn salt
8 T butter (unsalted)
1 egg yolk (large egg)



  1. Mix well all the ingredients in a bowl.
  2. Place oven rack to the middle position and pre-heat oven to 400° F. Pour fruit mix into a 9 inch deep pie pan, cover with foil. Place pie pan on a cookie sheet and bake until the fruit releases juices, about 15 minutes.

Butter cookie dough topping

  1. Prepare the filling as instructed, while fruit is cooking, mix flour, salt, and baking soda together, small bowl and set aside
  2. Beat the butter and sugar in a bowl until fluffy and light, about 3 minutes by hand. Add egg yolk and vanilla beat until smooth. Stir in the dry ingredients, mix until just combined.
  3. When the 15 minutes are up, remove pan from oven, uncover, and stir the peaches -or any other fruit chosen as filling- drop cookie dough topping by the spoonful evenly over the peaches.
  4. Place back into the oven, bake about 40 minutes or until the top is a light brown and the fruit is bubbling. Cool for ate least 10 minutes before serving.


If the fruit is very ripe and sweet, use only 1/3 cup sugar.

If you want to double the recipe, use the whole egg instead of two egg yolks.

6 servings
Preparation time
Cooking time
Total time
1 hour

peach cobbler