Test Kitchen: Peach Cobbler

By Rachel Priebe, Nutritional Sciences Student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we eat, mingle and play board games.

This was my first time attending the SC Test Kitchen, and man was it exciting! There was a huge turnout, and we had a talk from representatives of Cindy’s Kitchen, a Brockton, MA company that makes sauces and dressings for retailers such as Whole Foods. The emphasis of the evening was eating locally and sustainably, which was fitting as the peaches used in the recipe came from Ward’s Berry Farm in Sharon, MA. I’d like to shamelessly promote them and say that I get a CSA box from Ward’s, and the produce is of very high quality and is definitely worth the money!

But back to the most important thing, the food! The start of the fall semester means a lot of things: the end of summer, a chance to connect with old (and new) friends, and best of all, peach season! These beauties are at their most delicious in late July through September, and if you find yourself in a deluge of fresh peaches the best way to use them is to bake up a tasty peach cobbler.

This recipe was a big hit with the crowd, and with me as well! It made 16 generous servings, so it’s a great option if you’re trying to feed a crowd. I would definitely recommend adding the cinnamon; the spice adds a level of flavor that enhances the sweetness of the peaches. Also, when adding the peaches to the batter and butter layer, try not to include too much of the liquid, as it will make your cobbler a bit soggy. Use firm peaches if you can find them, as this will also reduce the amount of extra juice. Besides that, I definitely encourage you to try this seasonal treat and look forward to your feedback!

Peach Cobbler
Recipe adapted from Southern Living
Yield 16 servings


  • ½ cup unsalted butter
  • 1 cup whole wheat flour
  • ¾ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup 1% milk
  • 6 cups fresh peach slices
  • 1 tablespoon lemon juice
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon (optional)


  1. Preheat oven to 375
  2. Melt butter in a 13 x 9 inch baking dish.
  3. Combine flour, white sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.  Pour over melted butter (do not stir).
  4. Bring brown sugar, lemon juice, and peach slices to a boil over high heat, stirring constantly; pour over batter (do not stir).  Sprinkle top with cinnamon, if desired.
  5. Bake at 375 for 40-45 minutes, or until golden brown.  Serve warm. Enjoy!

Optional: Serve with a small dollop of whipped cream or vanilla frozen yogurt.


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