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Chef John's Peach Cobbler

Chef John's Peach Cobbler

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Chef John

There was a time when being called a shoemaker was the ultimate kitchen insult. It meant that your cooking skills were so weak, the cobbler down the street could have come into the kitchen and done just as well. This beautiful peach cobbler recipe is so easy, any shoemaker could master it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 99.3g
  • 32%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 536 mg
  • 21%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine peaches, Chinese five-spice powder, and lemon zest in a bowl.
  3. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside.
  4. Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter.
  5. Pour melted butter into a Dutch oven. Pour batter over the melted butter.
  6. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter.
  7. Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.
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We didn't like the Chinese five spice powder flavor. It was just an off taste to us.


Very simple and easy recipe! Only thing I did different was up the temp to 375 and bake time to 55 minutes! I knew from previous cobbler recipes I had tried that the bake time and temp may be a little off! But the final result was eXcellent!


This is an excellent recipe! To the reviewers who said that they had too much liquid after baking or that the crust never rose to the top, YOU USED THE WRONG TYPE OF FLOUR. This recipe calls for self-rising flour, NOT all-purpose, and there is a difference! I made this as directed, subbing cinnamon for the 5-spice powder (I have simple tastes!) and it turned out wonderfully and was delicious! A little trick for helping it to set better. After the bake time is over, turn the heat off and let the cobbler remain in the oven for a while to cool. This will let any remaining liquid boil off while not burning the dessert. You should eat this warm though, rather than room temp. (Just my opinion!) All in all, this is a great recipe. You can't go wrong with Chef John!