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Spiced Peach Cobbler

When you tuck into this warm and comforting fresh peach cobbler, you won’t miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 12 medium peaches, peeled and sliced (about 8 cups)
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons grated orange zest
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cold butter
  • 3/4 cup buttermilk


  • Preheat oven to 375°. In a large bowl, mix sugar, cornstarch, cinnamon and cardamom. Add peaches and lemon juice; toss to combine. Transfer to an 11x7-in. baking dish coated with cooking spray.
  • In a small bowl, whisk the first six topping ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Drop mixture by tablespoonfuls over peach mixture.
  • Bake, uncovered, 30-35 minutes or until topping is golden brown. Serve warm.
Health Tip: To dollop or not to dollop? Calories per 1/4 cup: whipped topping, 50; light ice cream, 50; ice cream, 70; sweetened whipped cream, 114.
Nutrition Facts
1 serving: 246 calories, 5g fat (3g saturated fat), 12mg cholesterol, 206mg sodium, 49g carbohydrate (32g sugars, 3g fiber), 4g protein.

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  • Norris
    Jun 24, 2020

    No comment left

  • knscuba
    May 21, 2018

    I love the topping for this. I make peach pie filling in the fall and freeze it so this was super simple to put together.

  • darby2008
    Jul 7, 2017

    Does anyone know if frozen peaches can be used for this, and if so, what quantity?

  • Surprisegal
    Mar 9, 2017

    Has anyone else made this? Doesn't seem like enough sugar for that much fruit. As an example, I always use 1 cup of sugar to about 4 cups of fruit for my fruit pies. That's the way my grandma and mom made them!

  • TracFac
    Jul 9, 2016

    YUM! I made this for the first time tonight and it was a huge hit with the family!