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Apple Peach Cobbler Recipe

Apple Peach Cobbler Recipe photo by Taste of Home

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Take advantage of good prices on fresh fruit in season for this wonderful dessert. It smacks of old-fashioned goodness. —Anna Minegar, Zolfo Springs, Florida

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Apple Peach Cobbler Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

4 cups sliced peeled fresh or frozen peaches, thawed
1 medium tart apple, peeled and thinly sliced
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/2 cup whole milk
Vanilla ice cream

Directions

In a large bowl, combine the first six ingredients. Transfer to a greased shallow 2-qt. baking dish.
For topping, in a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk just until blended. Drop by spoonfuls over peach mixture.
Bake at 400° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream. Yield: 6 servings.

Originally published as Apple Peach Cobbler in Taste of Home August/September 2008, p21

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Reviews for Apple Peach Cobbler

Apple Peach Cobbler

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Reviewed on Oct. 19, 2011 by nat_tx

Filling was very runny. Topping too thick

Reviewed on Sep. 27, 2011 by Britfile

Peach filling was very runny, needed a thickener. Topping was pretty tasteless and a bit doughy. Disappointing.

Reviewed on Aug. 03, 2011 by jjhawkr

My sister gave me peaches from her tree and I had guest over and needed a quick dessert. This was a hit! Being in a hurry I choose not to peel the peaches and served with a chocolate chip ice cream as this is all I had in the freezer. They all loved it and even complimented the the chocolate chip ice cream as a great twist. I will certainly make this again and it makes enough for me to serve 8.

Reviewed on Oct. 25, 2010 by Cowgirlaliena

My favorite cobbler recipe. works equally well with drained, canned peaches. the sause is YUMO. Aliena H.

Reviewed on Jul. 15, 2010 by missleslie36

When I made this the topping ended up too thick and it didn't cook all the way through. Next time I'll spread it a bit thinner on top so that it will get done.