I love making lists. I think that is one of the reasons 43 Things is one of my favorite websites. It is all about making lists and marking things off. Sometimes (ok…everyday), I’ll even add something to my daily sticky note lists, just so I can mark it off!

After finally finishing my “I Will Make This Someday – Magazine Version” list, which let me tell you… was quite the project… I felt like I needed to make something just so I could mark it off the list.

Out shopping for produce yesterday, I came across a stand that had fresh peaches. Juicy, ripe and delicious peaches. Peaches have never been my favorite fruit, but there was something about these peaches that were so tempting. I decided to pick up a few pounds to bring home, remembering that one of the recipes on my list was for a peach cobbler.

Texas Peach Cobbler is what I ended up making with the fresh peaches I brought home. This recipe was a perfect use of the peaches as the cobbler complemented the true flavors of the peaches well. If you, like me, enjoy making lists then make sure you add Texas Peach Cobbler to your list…even if it is just so you can mark it off the same day!

Texas Peach Cobbler, from Cooking Light Magazine

4 cups sliced peeled ripe peaches (about 2 pounds)
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

6 tablespoons butter
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
3/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
Dash of ground cinnamon
1 cup 1% low-fat milk
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar

Preheat oven to 350°.To prepare filling, combine first 4 ingredients in a medium bowl; set aside.

To prepare batter, place butter in an 8-inch square baking dish. Place dish in oven 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 teaspoon vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350° for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.

Yield: 8 servings

CALORIES 294 (28% from fat); FAT 9.3g (sat 5.7g,mono 2.4g,poly 0.5g); IRON 1.3mg; CHOLESTEROL 24mg; CALCIUM 118mg; CARBOHYDRATE 51g; SODIUM 235mg; PROTEIN 4.2g; FIBER 2.2g

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  1. says

    this looks like a great recipe for summer… I have been looking for a good cobbler that’s not too heavy on calories and this might be it!

  2. Laura says

    Ok- so I LOVE cobblers, but have shied away from them in the past few years… every time I make them, the underside of the dough (the part next to the fruit) doesnt cook and stays battery. The middle and top are fine, but the underside is gross. How do you make sure yours cooks all the way through? Help. Would love to get back to cobbler making…

  3. says

    I adore making fruit cobblers & crisps all year round, but fresh peaches in the summer? There is nothing better–so juicy and delicious! I consider them a real treat.

    I have to tell you, the photo with this post is particularly appealing and looks like it came from the pages of Gourmet magazine. Nice job Kristen, and thanks so much for the warm birthday wishes. I appreciate them!

  4. says

    Bloomin’ heck, you are worse than me and I am well known for my love of making a list. There is nothing better than opening a lovely new notebook and starting a list, sad but true!

    The cobbler sounds divine:)

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