Peach-Rosemary Cobbler Recipe

Peach-Rosemary Cobbler Recipe
Peach-Rosemary Cobbler Recipe photo by Taste of Home
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Peach-Rosemary Cobbler Recipe

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Ripe peaches and warm biscuit topping go hand-in-hand. The fresh rosemary and cinnamon adds a delicious twist. —Michael Cohen, Los Angeles, California
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 4 cups fresh or frozen sliced peeled peaches, thawed
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup plus 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Vanilla ice cream, optional

Directions

Preheat oven to 400°. In a large bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes.
Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened.
Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream. Yield: 8 servings.
Originally published as Peach-Rosemary Cobbler in Taste of Home June/July 2014

Nutritional Facts

1 serving (calculated without ice cream): 314 calories, 12g fat (7g saturated fat), 30mg cholesterol, 347mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 3g protein.

  • 1/4 cup honey
  • 2 tablespoons cornstarch
  • 3/4 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 4 cups fresh or frozen sliced peeled peaches, thawed
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1/4 cup plus 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Vanilla ice cream, optional
  1. Preheat oven to 400°. In a large bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in. square baking dish. Bake 15 minutes.
  2. Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened.
  3. Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream. Yield: 8 servings.
Originally published as Peach-Rosemary Cobbler in Taste of Home June/July 2014

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