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