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Peach Cobbler

Comfort food at it's finest. Homemade Peach Cobbler with Roasted Saigon Cinnamon, and Nutmeg in each layer. Seriously delicious and addictive. You're going to want to try this one as soon as possible!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr


For the peach mixture:

  • 4 cups peaches peeled, pitted and sliced
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoons corn starch
  • 1 tablespoon lemon juice I like fresh lemon juice
  • 1/2 teaspoon roasted saigon cinnamon
  • 1/4 teaspoon nutmeg

For the dough:

  • 1 cup flour
  • 3 tablespoons butter
  • 2 heaping tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon roasted saigon cinnamon
  • Dash of nutmeg
  • 1/2 cup milk

Additional topping:

  • Roasted saigon cinnamon to taste
  • Nutmeg to taste


  • Preheat oven to 375 degrees F.

For the peach mixture:

  • In a large saucepan combine the peaches, sugar, brown sugar, corn starch, lemon juice, cinnamon, and nutmeg. Bring mixture to a boil while stirring occasionally. Cook for about 1 to 2 more minutes so the mixture thickens. Remove from heat. Pour into a 2 quart/8 x 8 inch dish that's been sprayed with non stick spray.

For the dough:

  • In a medium sized bowl cut the butter into the flour. Add the brown sugar, baking powder, salt, cinnamon and nutmeg. Continue to cut the butter into the flour. It should resemble find crumbs.
  • Now add the milk and mix well.
  • Drop the mixture over top of the cooked peach mixture. Drop in small clumps scattered about. It looks more rustic if you don't over-think it.

Additional topping:

  • If you are a cinnamon and nutmeg nut like me you can sprinkle more of it over top of the dough before popping it in the oven. It tastes amazing and looks pretty. Just sprinkle up high so it sprinkles thinly and you don't over-do it. I tend to hold the spices about 6 top 8 inches over the pan to make sure it's a light sprinkling.

Putting it together:

  • Pop the casserole dish in the oven and bake for about 25 to 30 minutes, or until golden brown.
  • Can be served hot on its own, or top it with whipping cream, or ice cream.
  • Serve with a big old peachy keen smile.


You can totally dial back the cinnamon if you want. You can also use regular cinnamon instead of roasted saigon cinnamon. If you don't like nutmeg just omit it. Easy peasy.
Recipe slightly adapted from Betty Crocker's Cookbook (my favourite cookbook in the world)