Peach Cobbler à la Bread Machine

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Yield: about 6 servings

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Cobbler is a wonderful year-round treat, especially when it's made with the freshest fruits of the season. In summer, there's nothing better than peach cobbler made with truly ripe peaches. But in winter? Frozen peaches will do just fine. Your Zojirushi bread machine does double duty as a mini-oven here.

Peach Cobbler à la Bread Machine

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 6 servings
Published: 03/13/2012



  • 5 or 6 ripe peaches (about 2 pounds unpeeled), peeled, pitted, and sliced (4 heaping cups, a scant 2 pounds); or 2 pounds frozen sliced peaches*
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 cup King Arthur Pie Filling Enhancer**
  • 1/8 teaspoon salt
  • *If using frozen peaches, be sure they're thawed and at room temperature before proceeding.
  • **Don't have Pie Filling Enhancer? See tips, below.


  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • heaping 1/4 teaspoon salt
  • 3 tablespoons (1 1/4 ounces) sugar
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons cold butter, cut into pieces
  • 1/2 cup milk or cream

Tips from our bakers

  • Pie Filling Enhancer, a combination of extra-fine sugar, thickener, and ascorbic acid, improves both the flavor of the fruit, and provides the necessary thickening. Replace it with 2 tablespoons cornstarch mixed with the sugar before adding to the fruit, if desired. If you make this substitution, increase the sugar in the recipe to 3/4 cup.
  • This cobbler can also be baked in a 9" round cake pan in a conventional oven. Cut 2" biscuits, and lay them atop the filling in the lightly greased pan. Brush them with milk or melted butter, for best browning. You'll have some dough left over; simply shape and bake these biscuits separately, if desired. Bake the cobbler in a preheated 350°F oven for about 50 minutes, until it's bubbling and the biscuits are a light golden brown.


1) Remove the paddles from the machine's bucket. Program the machine for bake, 70 minutes; add the keep-warm option if desired. Lightly grease the inside of the bucket.

2) To make the filling: Combine all of the filling ingredients, and spoon into the bucket.

3) To make the topping: Whisk together the flour, salt, sugar, and baking powder.

4) Using a pastry cutter, a fork, or your fingers, work the butter into the dry ingredients until the mixture is crumbly.

5) Add the milk or cream, stirring just until combined.

6) Pat the biscuit topping over the fruit.

7) Place the bucket in the machine, and press start.

8) When the machine has completed the bake cycle, serve immediately; or leave the cobbler in the machine on the keep-warm cycle. The juice in the filling will be quite liquid if served right away, which isn't necessarily a bad thing; gently crush the biscuit topping to absorb the liquid. If you prefer a more solid cobbler, wait about 20 minutes; the filling will firm up a bit.

Yield: about 6 servings.


  • star rating 07/15/2012
  • Kate from The Berkshires
  • Yum! I was skeptical about making something like this in my bread machine, but it was delicious. Not difficult to make and the recipe worked perfectly. Definitely best to let it sit and firm up a bit before serving.

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