Peach and Cinnamon Cobbler Pie Recipe

Friday, September 14, 2012

  • Butter for coating dish
  • 6 cups peaches, halved, pitted, and sliced 1/4 inch thick
  • ¾ cup sugar
  • ¼ cup quick-cooking tapioca
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch salt
  • 1⅔ cups all-purpose flour, plus additional for dusting
  • 3½ tablespoons sugar
  • 1½ tablespoons baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • ⅔ cup heavy cream, plus additional for brushing


  1. Preheat oven to 350°F. Butter a 2½-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
  2. For the topping, in a food processor or large bowl, pulse or whisk together the 1⅔ cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
    mixture resembles coarse crumbs. Slowly add the ⅔ cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
  3. Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

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