Recipe Corner: Summer Peach Cobbler with Walnuts and Raisins



8 firm, large ripe peaches, washed, peeled and sliced

3/4 cup granulated sugar

3/4 cup flour

4 tablespoons unsalted butter

1 medium egg

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1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon sea salt

2-3 tablespoons light brown sugar

1/2 teaspoon each ground cinnamon and nutmeg

1/2 cup each chopped walnuts (or pecans or almonds) and golden raisins (to taste)



Preheat oven to 350 degrees.

Place sliced peaches in a buttered baking or casserole dish.

In a medium bowl, beat the egg with lemon juice and vanilla; sift sugar, flour, baking powder and salt into the bowl, and stir until dry and crumbly.  Sprinkle this mixture over the peaches.

In a separate bowl, combine brown sugar, walnuts, raisins, cinnamon and nutmeg.  Sprinkle mixture over the top of the dish and dot with butter.

Bake for 35-40 minutes or until peaches are bubbly around the edge.  Serve with whipped cream, ice cream, or sliced fruit or berries on the side.


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at



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