Recipes and Cooking Classic Peach Cobbler 4.4 (8) Add your rating & review Cobbler gets its name from its biscuit topping - which resembles cobblestones. This classic peach cobbler is satisfyingly sweet and pairs perfectly with a hearty scoop of ice cream. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 19, 2016 Print Rate It Share Share Tweet Pin Email Bake Time: 20 mins Total Time: 20 mins Servings: 6 Ingredients 1 cup all-purpose flour 2 tablespoon sugar 1 ½ teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon (optional) ¼ cup cold butter ⅓ - ⅔ cup sugar ¼ cup water 1 tablespoon cornstarch 5 cup fresh or unsweetened peach slices 1 egg ¼ cup milk Vanilla ice cream (optional) Directions Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, baking powder, salt, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside. For filling, in a large saucepan combine the peaches, sugar, water, and cornstarch. Cook over medium heat and stir until slightly thickened and bubbly. Keep filling hot over low heat. In a small bowl stir together egg and milk. Add egg mixture to flour mixture, stirring just until moist. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop flour mixture into six mounds on top of filling. Bake in the preheated oven for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream. Helen Norman Rate it Print