Dori Sanders’ Peach Cobbler

11:00 pm on 15 September 2007

(Serves 6 to 8)


  • ½ C unsalted butter, melted
  • 2 C sugar
  • 1 C all-purpose flour
  • 3 tsp baking powder
  • pinch of salt
  • 1 C whole milk
  • 4 C peeled, pitted, thinly sliced peaches
  • 1 tbsp freshly squeezed lemon juice
  • several dashes of cinnamon or nutmeg


Preheat the oven to 190°C.

Pour the butter into a 33 x 23 x 5cm casserole dish and set aside.

Combine one cup of the sugar, the flour, baking powder and salt in a medium bowl. Stir to combine. Add the milk, mixing until just combined. Pour this batter over the butter, but do not stir to combine.

In a small saucepan combine the peaches, the remaining cup of sugar and the lemon juice. Bring to the boil, stirring constantly. Once it’s reached a boil, pour over the batter without stirring to combine.

Sprinkle with cinnamon or nutmeg. Bake until golden brown, 40 to 45 minutes.

Remove to a rack to cool slightly and then serve.

From Saturday Morning

Find a Recipe

or browse by title


What's in Season - June




  • Bay leaves
  • Chervil
  • Horseradish
  • Majoram
  • Wintersavoury