Photo: Alison Miksch; Styling: Marian Cooper Cairns
Hands-on Time:
40 Mins
Total Time:
1 Hour 10 Mins
Yield:
Makes 6 to 8 servings

Guests will rave over this impressive peach cobbler.

How to Make It

Step 1

Preheat oven to 400°. Beat first 3 ingredients and 2 1/4 cups flour at medium speed with a heavy-duty electric stand mixer just until combined. Place dough on a lightly floured surface; roll to 1/4-inch thickness. Cut about 14 rounds with a 2 1/2-inch fluted round cutter. Place rounds in a single layer on a baking sheet; cover and chill until ready to use.

Step 2

Pulse ginger and 1/4 cup turbinado sugar in a food processor 5 to 6 times or until well combined. Stir together ginger mixture and remaining 1/2 cup turbinado sugar in a large bowl. Add lemon juice, peaches, and remaining 3 Tbsp. flour; toss to coat. Place peach halves, slightly overlapping, in a greased (with butter) 10-inch cast-iron skillet, and pour any remaining juice over peaches.

Step 3

Bake at 400° for 15 minutes. Remove from oven, and nestle shortbread dough rounds among peaches. Brush rounds with egg white, and sprinkle with granulated sugar. Bake 17 to 20 minutes or until golden brown.

Chef's Notes

We tested with Sugar in the Raw Natural Cane Turbinado Sugar.

Ratings & Reviews

silverbow25
August 11, 2016
I dont think she made it. That's sad to give a recipe 1 star you didn't even make. ???

Robbin
July 25, 2015
I think you are right though I think this is less intentional and more just bad writing.  They say to put the rounds on a baking sheet, why would they say that unless they wanted you to bake them.  I think that you are supposed to put the baking sheet in at the same time as the cobbler and then follow the recipe from there.  

PenniBarnett
August 10, 2015
Thanks for the info. I'll use pie dough.

Junebaby
September 27, 2016
The recipe says to nestle the shortbread dough rounds AMONG the peaches (as pictured), not IN them.Also, the recipe says to place the dough rounds on a cookie sheet to chill them, which is a quite common thing to do with delicate pastries.It doesn’t mean they want you to bake them on the cookie sheet first.This recipe works as written, with dough rounds placed on top of the peaches.

Ginger peach shortbread cobbler

MetairieMom
September 23, 2017
Easy and delicious.  The fresh ginger and turbinado sugar (I used "demerara" sugar...they seem to be the same thing) are inspired choices, as well as not peeling the peaches.  The fresh peach taste really comes through in this recipe...not buried under tons of cinnamon and brown sugar (although I like those ingredients too in other things).  Also, I didn't use a skillet but a Corningware glass lasagne type pan, and it worked great. 

Ginger peach shortbread cobbler

Marie003
July 06, 2015
Don't be fooled by the photo! The recipe says to put raw cookie rounds in the cobbler and then bake. There is no way that the rounds will maintain their shape as they bake. The cookies in the pictures were obviously baked flat and then added to the fruit. You will end up with blobs on top of peaches. The taste is good - the presentation not so good. Also, you will need to chill the dough before you can roll it out to make the cookies. I am very disappointed in SL for not showing the real recipe.

Rating without reason?

PB1998
January 31, 2016
I'd like to know if MetairieMom really made this cobbler? I don't believe she did. I've read the recipe in it's entirety and my experience & intuition tells me that there is no reason this wouldn't work. Sounds like a '5-Star' to me.

Austinmom

Suzy59
July 16, 2016
I made this and it's amazing! I'm making this again! I'm an experienced baker!