Peach Cobbler made in a Bread Machine

Recipe by PJ Hamel

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: cobbler made in a bread machine is the dessert you didn't know you were missing.

15 mins
1 hr 10 mins
1 hr 25 mins
about 6 servings
Peach Cobbler à la Bread Machine


Prevent your screen from going dark as you follow along.
  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. Serve with vanilla ice cream, if desired.

  9. Storage information: Store leftover peach cobbler in an airtight container in the refrigerator for several days. Reheat before serving.

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.
  • Best, easiest, and fastest way to peel peaches? See our knife-free peeling tip.