Iva's Peach Cobbler Recipe
Iva's Peach Cobbler Recipe photo by Taste of Home

Iva's Peach Cobbler Recipe

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My mother received this recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 12 servings


  • 6 to 8 large ripe peaches, peeled and sliced
  • 2-1/2 tablespoons cornstarch
  • 3/4 to 1 cup sugar
  • CRUST:
  • 1 cup all-purpose flour
  • 2 egg yolks
  • 1/4 cup butter, melted
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 2 egg whites, stiffly beaten

Nutritional Facts

1 serving (1/2 cup) equals 224 calories, 5 g fat (3 g saturated fat), 46 mg cholesterol, 83 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.


  1. Combine peaches, cornstarch and sugar; place in a greased 13-in. x 9-in. baking dish. For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold egg whites. Spread over peaches. Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Yield: 12 servings.
Originally published as Iva's Peach Cobbler in Country June/July 1991, p51

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Reviewed May. 2, 2016

"This recipe was heavenly, The only thing I did different was using two cans of Betty Crocker peach pie filling. My husband said it was the best dessert i ever made. It was gone by the second day. Will be making it again this week. Thanks for sharing this wonderful recipe."

Reviewed Aug. 26, 2015

"The best Peach Cobbler recipe!!! Added some extra spices. Pan cleaned out every time. Thank you Ms. Ewart!"

Reviewed Aug. 9, 2015

"The crust was almost like a crunchy meringue because of use of the stiffly beaten egg whites (which are extra time-consuming to whip). There wasn't enough crust mixture to cover the peaches well. The crust was also too sweet for my taste. I will not be making this again."

Reviewed Aug. 4, 2015

"I made this with 4 fresh peaches and added sime blueberries and a few raspberries. I sprinkled a bit of cinnamon for more flavor and used 1/2 cup of brown sugar on the fruit. Made the topping as directed. The batter was quite dry... But baked up nice and tasted good. I used a 9 x 9 pan as I had less fruit than called for. It baked in 45 min. Next time I will try to cut back even a bit more on the sugar."

Reviewed Aug. 3, 2015

"too much sugar; four-egg mixture too stiff egg whites wouldn't fold in because it was too crumbly. Added a little water to make it spreadable. would not make this again"

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