Southern Peach Cobbler

Southern Peach Cobbler

4.8 of 5 (5)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 190.2
  • Total Fat: 7.9 g
  • Cholesterol: 8.3 mg
  • Sodium: 88.2 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.3 g

View full nutritional breakdown of Southern Peach Cobbler calories by ingredient
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Number of Servings: 9


    6 peaches (skinned, sliced, and pitted)
    1/4 cup splenda
    1/4 cup brown sugar
    1/4 tsp cinnamon
    1/8 tsp nutmeg
    1 tsp lemon juice
    2 tsp cornstarch

    1 cup whole wheat flour
    1/4 cup splenda
    1/4 cup brown sugar
    1 tsp baking powder
    6 Tbsp butter
    1/4 cup boiling water

    To Sprinkle on top:
    3 Tbsp white sugar
    1 tsp cinnamon


1. Preheat oven to 425.
2. Fill a pot with water and set to boil. Once boiling, add whole peaches and boil for about 5 minutes. Take peaches from water with slotted spoon and immediately drop into a bowl filled with ice water. Let sit for 4 minutes, remove and the skins should slide right off. Thinly slice and pit peaches.
3. Combine ingredients for filling. Pour into 9x9 square pan and bake for 10 minutes.
4. Combine ingredients for topping until coarse with pastry cutter. Stir in water just until combined. DO not over mix.
5. Remove filling from oven. Drop spoonfuls of topping over top and sprinkle with cinnamon and sugar.
6. Bake for 30 minutes or until topping is golden.

Serves 9 (make 9 - 3x3 inch servings)

Number of Servings: 9

Recipe submitted by SparkPeople user JENKENNETT.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Really yummy! I typically like a crustier peach cobbler/pie, but this one is delish! - 7/2/10

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  • Incredible!
    yum - 6/16/19

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  • Looks delicious! - 9/3/17

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  • Incredible!
    Absolutely delicious and super easy! - 9/6/16

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  • Incredible!
    easy & yummy!!! I follow the recipe to a "T" the first time. Then the second time I added some raisins and pecan to the filling and topping - 5/1/11

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