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Roasted Peach Cobbler


  • For the peaches:
  • 2.5 to 3 cups sliced peaches fresh is best
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • pinch of nutmeg optional
  • For the batter:
  • ½ cup butter softened
  • ¾ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 large egg slightly beaten
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Use convection if you have it. Peel and slice the peaches and place in a bowl. Toss with the lemon juice and pour out onto a large ungreased baking sheet. Sprinkle the 3 tablespoons sugar over the top, followed by the cinnamon and nutmeg. Place the baking sheet, uncovered, in a 350 degree oven and roast until the peaches are soft (but not mushy) and the juice has thickened,approximately 25 minutes. Remove from the oven, Using a spatula, remove the peaches and juice and place them in a 10" regular or 9" deep dish pie pan. Allow to cool while you make the cobbler batter.
  • In a medium bowl, using an electric mixer, beat the 1 cup sugar and softened butter together until creamy. Add the flour, baking powder, and salt. Mix. Then add one slightly beaten egg and vanilla and beat just until combined. (Batter will be thick)
  • Dot the top of the peaches with small dollops of batter, covering most of the peaches.
  • Bake in preheated 350 degree oven for 35 to 40 minutes or until crust is golden brown.
  • Remove from oven and let stand to cool before serving. Garnish with whipped cream or serve with vanilla ice cream. Enjoy!

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

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