Louisiana Peach Cobbler


Recipe courtesy of Ruston Peach Festival, Ruston, Louisiana

Serves 6

  • 3 cups peeled and sliced fresh peaches
  • 1/2 cup granulated sugar
  • 1/4 cup (4 tablespoons) butter cut in small pieces


  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 cup (4 tablespoons) butter
  • 1/2 cup (or less) heavy cream

Louisiana Peach Cobbler

 Peach Cobbler

Click image to enlarge


Lay sliced fresh peaches in a buttered 1½-quart baking dish. Sprinkle with 1/2 cup of sugar. Dot with the 1/4 cup butter, which has been cut into small pieces.

For crust, mix together flour, baking powder, 1 tablespoon sugar, and salt. Cut in the remaining 1/4 cup butter. Stir in heavy cream until dough is manageable.

Roll dough out on a lightly floured surface; place over sliced peaches.

Bake at 375˚F for 35 minutes, or until top is nicely browned.


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This recipe and its picture seem like the very same way my Mother made peach cobbler.  She was born and raised in Tennessee, moved permantly to Colorado when she married.  She was still a southern cook always!  I am happy to get this and as soon as we get some good peaches in Montana I'll be making it.  Oh, by the way, my son, the Technique Geek, probably  has a spin on this ---we'll see!  Great magazine, by the way.  The photography makes you want to lick the page