Peach Cobbler

  • Active Time 10m
  • Total Time 40m

Makes 8 servings


  • 8 ripe peaches; or 6 cups sliced frozen peaches, thawed
  • 1 tablespoon honey
  • 1 tablespoon sugar
  • Grated zest of 1 orange ( optional)
  • 1/4 teaspoon ground cinnamon
  • Pastry for two 9-inch crusts, rolled to 1/4-inch thickness
  • 2 tablespoons whole milk
  • Low-fat frozen yogurt or ice cream for serving


Preheat oven to 350 degrees F.

If using fresh peaches, in a large stockpot bring 4 quarts of water to a boil. Drop the peaches in the boiling water for 30 seconds. Refresh in cold water. Peel the peaches and remove the pits.

Chop the peaches and place in a large mixing bowl. Stir in the honey, sugar, orange zest ( if used) and cinnamon. Divide the mixture evenly into eight 6-ounce ramekins or custard dishes.

Cut the pastry into 8 rounds, slightly larger than the ramekins or custard dishes. Lay the pastry over the dishes and let the excess hang over the sides. Crimp lightly with a fork around the rim. Make several slits to allow the steam to escape. Brush the crust with the milk. Place on a baking sheet and bake for 30 to 35 minutes.

Serve warm with low-fat frozen yogurt or ice cream.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3417

nutrition information per serving

221 calories; 11g total fat; 1mg cholesterol; 206mg sodium; 31g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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