Peach Cobbler
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This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Peach cobbler is a rustic dessert made from sweet peaches, warm spices, and a homemade biscuit topping, baked until the fruit is bubbling and the topping is golden and “cobbled,” like an old stone pathway. The dessert is a delicious way to use up all your summer peaches, as well as any other fruit you’d like to mix in — a combination of blackberries and peaches would be wonderful. For more seasonal variations, see my apple cobbler and blueberry cobbler. Serve with a scoop of vanilla ice cream or dollop of sweetened whipped cream on top.
What You’ll need to make peach cobbler
Step-by-step Instructions
Step 1: Make the Peach Filling
Combine the peaches, sugar, lemon juice, cornstarch, cinnamon and nutmeg.
Mix until evenly combined. Let the peaches sit while you make the topping.
Step 2: Make the Buttermilk Biscuit Topping
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the butter.
Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Combine the buttermilk and vanilla.
Add the buttermilk/vanilla mixture to the crumb mixture.
Stir until evenly moistened but not completely smooth.
Step 3: Assemble and Bake the Peach Cobbler
Transfer the peaches to a buttered baking dish.
Drop the batter in large, evenly spaced dollops on top of the peaches. Then sprinkle the remaining tablespoon of sugar over the batter.
Bake until the bottom is bubbling and the top is golden, 40 to 45 minutes minutes.
Let cool for about 1 hour, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!
Note: My starting point for this cobbler was this recipe from Slate magazine by L.V. Anderson. I increased the sugar significantly, reduced the lemon juice, increased the butter, and simplified the cooking process.
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- Blueberry Cobbler
- Apple Cobbler
Peach Cobbler
This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Ingredients
For the Peach Filling
- 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices
- 2 tablespoons lemon juice, from 1 lemon
- ⅔ cup sugar
- 3 tablespoons cornstarch
- 1¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
For the Biscuit Topping
- 1 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
- 7 tablespoons sugar, divided
- 1¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
- ⅔ cup buttermilk (see note)
- ¾ teaspoon vanilla extract
For Serving
- Vanilla ice cream or sweetened whipped cream
Instructions
- Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
- Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
- Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
- Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
- Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.
Nutrition Information
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- Per serving (9 servings)
- Calories: 280
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 53 g
- Sugar: 39 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 235 mg
- Cholesterol: 18 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this yesterday and it turned out perfectly! I added the 1/2 tsp of almond extract, and I removed 2-3 Tbsp of the juice as it was very juicy. The topping was cooked perfectly and it looked just like the pictures. Will be using this recipe over and over. Thank you Jenn for another unforgettable recipe.
Absolutely loved this recipe! Reading through the comments I see that some people added almond extract. I re-read the recipe and did not see that mentioned in the ingredients list or recipe instructions. Love almond flavor – can you tell me how much to add?
Hi Gail, Glad you liked it! I’d suggest 1/2 teaspoon of almond extract.
Hi Jen, I made this yesterday for the first time and it was too tangy. I used lime juice instead of lemon. Is that the reason? Otherwise, it was perfect. Thank you!
Hi Sohnia, lemons have a slightly higher sugar content so that may have made the difference. Next time I’d stick with lemon. Glad you enjoyed it otherwise!
Thanks Jenn! Husband loved it!
Hi Jen,
While I’m consulting your recipes, I see in the lower right corner of the screen a blueberry cobbler video that looks very tempting. I tried to find the recipe on your site though but without success. Could you please send me the link, I’d like to try it.
Have a good evening,
Thank you,
Ingrid
Hi Ingrid, That cobbler is in my second cookbook. If you have the cookbook, it’s on page 261 if you have the book. If you don’t, email me at jennifer@onceuponachef.com.
Delicious! Have made twice now and both times it has come out great. I bake for 55 min. – 1 hour. Might be helpful to also list ‘#cups of cut peaches’. I used small organic peaches with bruises and bird pecks so I guessed. Thanks Jen – another winner!
Hi Jenn,
Thank you for the great recipes! We keep baking the late summer plum cake and the french apple cake for family & friends.
For this recipe, can I use frozen peaches instead as I can’t get fresh ones? If yes, do I defrost first or use it frozen? Thanks.
Glad you like the recipes! Frozen peaches are fin here – I’d thaw and drain them before incorporating them into the recipe. Hope you enjoy!
I am planning to try this recipe with overripe white peaches that I have in my refrigerator. Would you recommend reducing the sugar and if so, by how much, since white peaches tend to be sweeter to begin with and what I have is also overripe?
Hi Jina, If you taste them and find they’re especially sweet, you could cut the sugar back a touch. And if you think the peaches are very juicy, you could add an extra tablespoon of cornstarch to the mixture. Hope that helps and that you enjoy!
Peach cobbler is one of my favorite desserts and I’ve probably baked around 10 different ones. This recipe is the best! The subtle hint of spice, the ratio of biscuit to fruit and the sweetness as written is perfect. It seems like a lot of sugar in the filling but the full amount is necessary unless your peaches are super sweet. Even with the sugar this is still healthier than a pie you would buy at the store. Thanks Jenn for another winner!
I forgot to mention that the tip to cover with kitchen towel worked great! The top layer never got soggy and remained fresh tasting for days on the counter. Thanks again
Have just recently found your site and it is wonderful. Have tried several of your recipes and they have all been delicious and keepers. This peach cobbler was the best ever. I had some blueberries so threw them in too but otherwise made the recipe as given. Covered with foil last 10 min as my oven runs hot. Love the slight taste of almond in the topping. My husband loved it too so I know I’ll be making it again. Thank you for the recipe and keep them coming!
Hi Jenn, this recipe looks delicious! I am wondering if it will work to make half the recipe using a smaller baking dish?
Thanks for all the great recipes!
Ruthie
Sure, Ruthie – that’s fine!
This cobbler is outstanding! My brother took one bite and said it’s better than any cobbler you would get at a 5 star restaurant. I can’t wait to make it again.
Love the recipe! What would be the best way to transport for a church picnic? Trying to think of ways to preserve the crust texture, serve warm, and not spill in my car. Appreciate any suggestions.
Hi Raina, it’s always challenging bringing a warm dessert to a picnic. If you really would like to make the cobbler, I’d cover it loosely with foil and have someone hold it in their lap for the drive over. It’s also good at room temperature so you could go that route. If you want to use peaches, another option is the peach crisp. That’s also good at room temperature and the top of that will stay more crisp than the top of the cobbler. Hope that helps!
We had an abundance of peaches and made two cobblers in the same week- one was this Southern Peach Cobbler, and the other from my favorite food blogger’s site. Hands down, this was the better of the two! If you are browsing recipes and considering this one, stop here and make it!
Now I need to make a few other dishes from this site to see if I have a new favorite source for recipes 🙂
Yes, this is the Best food blog. You will love Jenn
❤️
Agreed!!
Best peach cobbler EVER. The almond extract and buttermilk make the perfect topping, and not having to cook the peaches on the stovetop before baking saves so much time.
Delicious! I use a bit less cinnamon and add some vanilla and almond extract to the peaches but other than that I follow the recipe. Frozen peaches work well in the winter- just under 3 frozen 1 lb bags instead of 8 fresh.
DELICIOUS!!! Not too sweet, excellent flavors, SUPER EASY to make!
THANKS JENNIFER! I’m an experienced home baker, with confidence in my abilities. I share this because, Jenn, my husband said THIS PEACH COBBLER (your recipe) was his all-time favorite dessert I ever made!!! WOW!!!!
FOR OTHER READERS – MY ALTERATIONS:
DID NOT PEEL peaches (we are fine eating the peel & it saves time)
ADDED a pint of Blueberries, as I had to use them up. Wonderful addition.
IDEAS:
No buttermilk or lemon? I make buttermilk with the dry product that sits in fridge, quite helpful
Jenn I’d love it if your web site offered a SEARCH FEATURE in the reviews. Incredibly helpful when you have lots of reviews & I’m looking for something specific (e.g. did anyone else NOT peel peaches & get a good result)
Jennifer as always, Thank YOU for the super clear written instructions. Your recipes have ALWAYS turned out exactly like your photo and get so many compliments. I LOVE buying your cookbook & sending to my friends – to spread the love around. This should be in your next cookbook!
Hi Barrie, so glad you and your husband enjoyed this! While I don’t have a search feature for the reviews, most computers have a function where you can search for certain words. I have a Mac and I hold down the command button and then the F key and it opens a field where I can type in a word to search for. Obviously this may vary based on the kind of computer you have. Hope that helps!
Another winner! This peach cobbler was just perfect! I baked it in a cast iron skillet, done to delicious perfection in 40 minutes. My family loved it! Thanks Jen for your excellent recipes!
Hi Jenn,
I did this cobbler twice : first time I’ve kept it in the oven 40 minutes and had a nice golden crust like yours. When we wanted to eat it after a while, I saw that under that crust it was runny dough. It was too late to put it back in the oven, so I saved as much as I could.
Tonight I tried it again, after 45 minutes it was still runny batter under the crust so I lowered the temperature at 365 F and I kept it another 35 minutes. Finally it’s done after 1 hour and 20 minutes. The crust is really brown now.
I noticed that the peaches, after adding the sugar, leave a lot of juice, around 1 cup. Should I drain the peaches before putting them in the baking dish?
Considering that it takes so long for the batter to cook, as other reviews also indicated, should we lower the temperature from the beginning to avoid the crust to brown so much? Or maybe making it in larger baking dish, to allow the batter to spread in a thinner layer?
Is it possible for you to put a photo with a section of the cobbler, just to see how the cooked batter should look like?
Thanks,
Ingrid
Sorry you had a problem with this! I wouldn’t change the size of the pan or drain the juice from the peaches. For some reason, it may just take a bit longer in your oven (I don’t think you need to reduce the temperature). I would just keep an eye on it and when you notice it starting to get golden on top, I’d lay a piece of foil loosely on top of the baking dish while it continues to bake. And this recipe is on my list to re-photograph soon so I will try to remember to add a picture like you described.
Hi Jenn, just to let you know that after some research, I baked first the fruits only, for 20 minutes at 370 F, I removed some of the accumulated juice, around 3/4 cup and then I added the biscuit topping and cooked for an additional 35-40 minutes at 370 F. The biscuit topping came out perfectly fluffy and cooked through and the fruits also.
So if other people had the same problem, this way it seems to work.
Thank you!
Ingrid
Good to know – glad you found a solution – thanks for reporting back!
Just baked this and used a 9 inch pan, baked for 45 minutes and it was perfectly done throughout.
It may be that your oven temperature is off. I had that problem a while back so I purchased an oven thermometer and it turns out my oven was 15 degrees higher so now I adjust the temperature to fit all my recipes. If it says to bake at 350, I set the oven to 335 and so on. That might help.
Awesome! I used 1 teaspoon of vanilla extract instead of 1/2 teaspoon of almond extract. I used 6 canned peaches instead of 8 fresh peaches. Everything else I used the same measurements. Came out so delicious! I’m just a teenager so seeing my whole family fill up their stomachs eating the food I baked was a great feeling.
Can I use self rising flour?
Hi GG, I haven’t made this with self-rising flour so I can’t say for sure, but I think it should work. Here’s some more info for future reference. Please LMK how it turns out if you try it!
Amazing recipe! I made buttermilk from milk and lemons, and the topping turned out great with it! It didn’t spread as much as the photos, but I think its because I over-mixed the batter. Nevertheless that wasn’t an issue and the topping was light and fluffy. Thank you!!
The topping is fantastic! I didn’t follow the recipe regarding the peaches as I had already begun another recipe which was very similar but I wanted a buttermilk topping. (Had buttermilk I needed to use). The topping spread out nicely while cooking though at first it seemed too thick. I still have a lot more peaches to use so I’ll do this recipe again.
I’d suggest blanching the peaches first for 30-45 seconds in boiling water, then straight into an ice water bath to cool. This makes peeling the skin off extremely easy. No waste of the yummy peach during peeling.
This is hands down my favorite cobbler recipe to date!! I made it Sunday for Father’s day and my husband and kids went nuts over it. All plates were licked clean 😂. I used peaches and blackberries, and I subbed Lakanto (monkfruit) for sugar with the exception of the 1T. that is sprinkled on top. I wasn’t sure the lakanto would brown like sugar does. Thanks Jenn for the recipe! This is one that will be passed on to future generations 😊😋.
Hi, If fresh peaches are not available, can frozen be used in this cobbler recipe? If so, are there any adjustments that should be made? Thank you
Sure, just make sure to defrost and drain any excess liquid, then proceed with recipe. Hope you enjoy!
❤️ this recipe. Being from Canada our peaches have a short season so the best are often frozen. I just mixed the frozen peaches as per your instructions and baked them in the oven for 20 minutes till thawed and then followed the rest of the recipe. Turned out perfect.
We are having trouble getting butter right now because we can’t go to the store but we just harvested a bunch of peaches off our tree. Can I use vegetable or olive oil instead of butter here? The same goes with zucchini bread and I want to make all these recipes but I have to work with what we’ve got. Thanks!
Unfortunately, oil won’t work for this recipe, but vegetable oil will work for the zucchini bread. Hope you enjoy if you make it! 🙂
Thanks! Also, our peaches are small-ish, so would I use about 16 instead? I don’t have a kitchen scale and I’m not sure how many cups of peaches it would be.
I think 16 may be too many, but it’s hard to say without seeing your peaches. I’d guesstimate you will need the equivalent of about 7 cups of sliced peaches.
This is the second peach cobbler I’ve made. I found this one to be missing something. The peaches we’re fantastic, and the flavor of the topping was great but the texture was not as soft and fluffy as I would have hoped. I followed the directions carefully and it just wasn’t a great texture.
Definitely ***** I made it tonight and it was delicious 😋. Like all Jenn’s recipes, it was very easy and quick to make. I used 10 small peaches and removed all the juice before putting them in the 8×11 baking dish. I baked it for 40 min and it came out perfect👌 Thanks Jenn!
Hi, can I make this in an 8×8 or would that affect the texture of the topping? Any adjustments? Thanks.
Hi L, if you want to use an 8×8, I’d recommend cutting the recipe by 1/4 or 1/2. Hope you enjoy!
Hi Jenn
Just wondering if apples or berries could be used instead of peaches?
Thanks!
Trudy
Hi Trudy, Apples should work here. If you want to use berries, I’d mix them with another fruit (like apples or peaches) because they release a lot of liquid. Please LMK how it turns out if you try it!
The whole family really enjoyed this. The topping is light and not too thick.
My granddaughter requested this for her early March birthday, so I reluctantly used canned peaches, but it was still absolutely delicious. I look forward to making it in the summer when fresh peaches are available. This will be my go-to cobbler recipe!
Oh my goodness that was the best Peach Cobbler that I have ever tasted and I have made plenty. Only change I made was adding quartered prune plums to the peaches. But the absolute best thing was the CRUST. So light and tasty and by far the best I have tasted.
Hi Jenn,
Approximately how many cups will 8 peaches yield?
Thanks!
Hi Leslie, It really depends on the size of the peaches, but I’m guessing about 7 cups.
I made this last night and wanted to share my experience.
First, although I had announced earlier in the week that I needed eight peaches and would be slowly ripening them individually, when I got ready to peel them there were only six and one of those was no longer any good. Ok. No problem, right? Down to five peaches but I had some blueberries that could fill in. Next, I went to add sugar only to find that the unopened package up on the top shelf was actually cake flour. Oops. Ok. No sugar, no problem.
Decided to use brown sugar instead. Cool. Then made a cup of buttermilk from powder but when I added it to flour and other dry ingredients I forgot to only add 2/3 cups and added the full cup worth. Hmmm. At this point I was starting to mumble to myself and may have said a bad word. So, since the topping looked nothing like the picture due to the extra buttermilk and my brain was fried I simply started pouring flour directly from the canister into the mix until it looked similar to your picture and then I just plopped it on top of the peach mixture and Popped in oven. At this point I must admit I didn’t have a lot of hope for what I had hoped would be a wonderful cobbler that I was making as a family treat., right? Well. It turned out wonderful!!! Really really delicious! The fruit was yummy with the brown sugar and the topping was perfect! A total hit!
Thank you Jenn for another practically foolproof recipe. 🙂
LOL — so glad it defied your expectations and turned out well! 🙂
So easy! So perfect! Loved it!
Beverly, you are hilarious! Your baking style sounds very familiar to me. It’s all about going with the flow!
Loved reading your hilarious baking adventure with the cobbler, Beverly. Thank you for the laugh!
This was absolutely delicious! Went peach picking with my daughter, she made peach sorbet (a millennial!) and I made the cobbler (a baby boomer memory) Wow, better than my memory I suspect. Thanks Jenn
P.S. My daughter bought your cookbook for me as a complete surprise
So glad you enjoyed the cobbler! Hope you enjoy the cookbook just as much. ❤️
Love your blog and cookbook! This tasted good, but I don’t know where I went wrong. I followed the recipe to a “T” and it was so so wet. I had to cook it at least 15-20 minutes longer than stated in the recipe and the topping was still only just done and the peaches were like peach soup. Do you think my peaches were just really juicy? Any ideas where I went wrong?
Sorry you had a problem with this! Did you use fresh or frozen peaches? Did you use a different sized baking dish than the recipe calls for?
Hi Jenn! I used fresh peaches and the recommended baking dish. It tasted great, so I will give it another go today! I probably just made some sort of mistake along the way 🤷♀️
Hope you have better luck the second time around!
Agreed by all, the best cobbler ever! And I grew up eating cobbler. The biscuit topping is so light and fluffy. Made it with half peaches and half nectarines because that is what I had.
jenn, can i use frozen peaches for this dish
Sure, Barb, that will work. 🙂
I made this a couple of weekends ago for company. The peaches were at their peak or a little beyond (very good eating peaches which btw I purchased from Costco), so I wasn’t surprised when the final product was juicy. Everyone enjoyed it anyway — there was only one scoop left which I enjoyed two days later for breakfast with coffee. Yum!
Followed directions to a “T” and it came out beautiful and tasted wonderful…. I used frozen peaches, so when I added the ingredients to the peaches I let them set aside in a strainer. I believe doing this will assure there is not too much liquid.
Thanks for a great recipe….
Amazing. I have made many cobblers and crisps over the years but this was undoubtedly the best. The flavour and texture were right on. One of the only sites I will make a recipe for the first time and serve it to company.
Hi Jenn, I just sent you a note about making the recipe in a 9×13 pan. I hadn’t noticed until now that in your comments you suggested doubling the ingredients. That would be to exactly double each ingredient for both the filling as well as for the biscuit topping? – By the way, I love all your recipes and your cookbook!
Glad you like the recipes, Barb! Yes, you would double all of the ingredients to bake this in a 9 x 13-inch dish. It may take a bit longer in the oven, so keep an eye on it. Hope everyone enjoys!
Jenn,
The batter for the cobbler was much thicker than I expected it to be but I put the cobbler in the oven anyway, knowing that every recipe I’ve tried on your site and in your cookbook turns out well. I was not disappointed and it was a hit with the family too! Thanks Jenn for another great recipe!
So glad it turned out well, Barb. ❤️
Best peach cobbler recipe I have ever tasted!!
We have a lactose intolerant person in our household. Can soy milk work in this recipe? If not, what do you recommend for a peach cake that is dairy-free? Thank you
Hi Adele, I think you could use soy milk but turn it into something that resembles buttermilk: Just add 2 tsp. lemon juice to a liquid measuring cup and then add 2/3 cup of soy milk. Let it sit for 15 minutes and then use it in place of the buttermilk. Hope that helps!
I use Fairlife milk… Comes out perfectly.
Could I separate into two portions? If so, what size pan would I use?
Hi Jo, You might try making individual ramekins since there really isn’t a smaller pan that would work.
Peaches were too runny – add at least double the cornstarch. Not enough biscuit topping add 1.5 times what the recipe calls for. I didn’t use any nutmeg and would reduce the almond extract for my taste.
This recipe was FANTASTIC! Love the topping – was soft and delicate, not a hard biscuit crust. Husband and son loved it too! Will make again and maybe with blackberries as some others suggested. Yummy! Thank you for posting this recipe.
Hi there! If I replaced peaches with blackberries how many blackberries do I use for a 9×13 pan and what is the cooking time? Thanks!
Hi Evan, I’m just guesstimating, but I suspect you’d need about 9 cups of blackberries. I think the baking time should be about the same, but keep an eye on it. Hope that helps!
I just made this recipe, and it had that same great taste I remember from my childhood when my grandma made it (I think it was the buttermilk-biscuit topping). I used a mix of blueberries and peaches, which went perfectly together! I recommend this combo to anyone using up summer fruits.
Hi Jenn! This is a great recipe but I had a problem with the cobbler dough. It baked nice and golden brown on top but underneath the dough was spongy and barely cooked. It tasted great but I thought the dough would be firmer on the bottom. My best guess is that my dough dollops were too thick and I should’ve smoothed them out more. What are your thoughts? Thanks! PS I love your new cookbook!
Hi Donna, the underside of the dough will definitely be moist, but it shouldn’t be undercooked. It could be that you had very juicy peaches. Next time you may want to add a tiny bit more flour to the topping mixture and, as you mentioned, thin/spread out the dollops a bit more before baking. Hope that helps!
Can I make this with home canned peaches? I canned peaches this summer and have a ton of them. This recipe sounds delicious!
Sure Cheri, I think that should work- just drain the peaches. Hope you enjoy!
Peach cobbler was delicious! However I did use a couple extra
Peaches to fill up the dish. Be sure and check sweetness of the peaches before adding sugar… it may take a little less. I had some raspberries that I added to the cobbler.
Re
I made this recipe a couple of summers ago. It turned out beautifully! Instead of all peaches I used part peaches and part blackberries. The blackberries provided a nice tart contrast to the sweet peaches. I served it with a dollop of butter pecan ice cream on the side.
Absolutely amazing! I chose this recipe because it had less sugar than others online (as I knew my diabetic father couldn’t help himself and it was for my sugar conscious mother’s birthday). Everybody loved it. My only critique is it was a little heavy on the spice.