Church Bake-Off: Get All the Peach Cobbler Recipes Now!

Published on

Who doesn’t love a nice big scoop of peach cobbler with ice cream? 

In our first Church Bake-Off ever, Pastors Gray and Quick begrudgingly taste-test four different takes on the summer classic from four bakers, all from different parts of the country. 

Think you can choose the winner before John and Orrick?

Before you go, make sure to take a look at all of the recipes from the competition, including the winner, below:

WINNER: Shea Polston from Baltimore, MD:


For the peaches:
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp fresh lemon juice
2 tsp cornstarch

For the topping:
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
6 tbsp chilled butter
1 cup hot water
Whipped cream
Sprigs of mint


  1. Preheat oven to 425 degrees.

  2. Clean & core the peaches.

  3. Mix peaches with the cornstarch, cinnamon, sugar, brown sugar, lemon juice, and nutmeg. Coat ingredients evenly. 

  4. Bake the peach mixture until caramelized.

  5. While the peaches bake, prepare the topping; mix the flour, white and brown sugar, salt, and baking powder with chilled butter. 

  6. Add hot water to the topping ingredients until they attain the consistency of cornmeal.

  7. Spread on top of tender peaches. Bake for 30 minutes or until crust is golden brown.

  8. To finish, sprinkle cinnamon sugar over the cobbler. Serve warm with whipped cream and mint garnish.  


Teresa Flores from Houston, TX:

1 cup self-rising flour
1 cup sugar
1 cup whole milk
1/2 stick butter, melted
1 15 oz. can of yellow cling peaches, sliced (drained, but not dried, and cut in half crosswise)

For topping:
1/4 cup sugar
1/4 tsp cinnamon
Pinch of salt


  1. Preheat the oven to 350 degrees.
  2. Combine flour, sugar, milk, and melted butter in a mixing bowl with a whisk. Mix until smooth. It will look loose. 
  3. Pour batter into a 3-quart, generously buttered, baking dish. 
  4. Drop chunks of peaches over the batter. DO NOT MIX.
  5. Sprinkle reserved sugar / cinnamon / salt mixture on top of everything.
  6. Bake for one hour. 
  7. Serve warm with vanilla bean ice cream. 



Jaye Middleton from Brooklyn, New York:

1 15 oz. can sliced peaches (juice concentrate, NOT SYRUP)
1 12 oz. can sliced peaches (juice concentrate, NOT SYRUP)
1 cup evaporated milk
1 tsp cinnamon
1 tsp vanilla extract
1 cup brown sugar
1 stick of butter, melted
9-inch, store-bought, DEEP DISH pie crust (it should come with two crusts)


  1. Preheat the oven to 350 degrees.  
  2. Drain the two cans of peaches. Reserve the juice concentrate.
  3. Medium dice the peaches. 
  4. Combine peaches and evaporated milk
  5. Stir together the sugar, melted butter, cinnamon, vanilla extract, and reserved peach juice. Mix well. 
  6. Simmer the juice mixture on the stove, over low heat, for 20-25 minutes or until it turns brown and syrupy. Remove from heat and allow to cool.
  7. While the juice mixture simmers, pierce one of the pie crusts many times with a fork. Then bake in the oven until it has browned — about five minutes. 
  8. Pour peach / milk mixture into the browned pie crust.
  9. Slice second pie crust into thin strips to decorate the top of the pie. 
  10. Bake completed pie in oven for another 25 minutes or until golden brown.  


Demetrius Carson from Atlanta, GA:


For crust:
2 cups butter-flavored shortening
2 cups all-purpose flour
2 tbsp sugar
1 tsp salt
1/3 cup ice-water

For cobbler filling:
2 16 oz. can peaches
1 cup granulated sugar
8 tbsp salted butter
1 tsp ground sugar
1/4 tsp nutmeg
1 1/2 cup water
2 tsp vanilla extract
3 tbsp all purpose flour
1 tsp cinnamon


For crust:

  1. Sift flour into a bowl, add salt, sugar, and flavored shortening.
  2. Slowly mix in ice-water, mix to combine / form the dough. 
  3. Remove dough mixture from the bowl and onto a sheet of plastic wrap. Form into a ball, wrap with plastic and store in the refrigerator for at least 45 minutes. 

For cobbler:

  1. Preheat the oven to 375 degrees.
  2. Over medium heat, melt the butter. Add the flour and stir until the mixture is the color and consistency of wet sand.  
  3. To the sauce pan, add the peaches, their juice, water, vanilla extract, sugar, cinnamon, and nutmeg. Stir frequently to avoid burning and lumps.
  4. Reduce heat to low and stir until thickened. 
  5. Remove prepared dough from the refrigerator. Flatten the ball slightly, then cut in half. With one half of the dough, spread it out on a floured surface and cut into squares (like dumplings). 
  6. Bake dough squares on a baking sheet for 3-5 minutes. 
  7. Place the cooled cobbler mixture into a baking dish. 
  8. Fold the baked dumplings into the cobbler mixture. 
  9. Roll out the remaining dough and place on top of the baking dish. Cut slits from top to bottom, to resemble the appearance of an interwoven lattice. 
  10. Bake the completed cobbler for 30-35 minutes or until golden brown.