This is another one of those nostalgic recipes from my Oma. Peach Cobbler is one of the few desserts that I only ever liked made by Oma. Most cobblers are overly sweet and the peach flavor drowns in the sugar. To further enhance her recipe, I also added ginger, just like she does with jam, and the resulting pie was positively to die for (I’m not bragging here; my fiance and I both licked our plates clean).


1 two-crust pie pastry (I’ll give you my secret recipe at some point) UPDATE: Pie Crust recipe is here!

5 cups fresh sliced peaches

Juice of 1 lemon (about 1 tbsp)

1 cup sugar

2 tsp grated ginger (You can add more or less to taste.)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

2 tbsp quick-cooking tapioca or cornstarch

1 egg beaten for an egg wash on top (optional)


Wash the peaches well, then remove the stone and slice it into pieces of the desired size. I usually cut a large peach into 8 pieces. Don’t bother removing the skin, it helps keep the peaches intact as they soften in the oven.


Preheat your oven to 425 degrees.

Then, mix all of the ingredients together in a bowl. Check to make sure you can smell the ginger; if you can’t, add a little more.

When the oven is preheated and everything is mixed together, you want to get your pie crust ready. Save the pie crust in the fridge for as long as you can or it will not become flaky while baking. Roll out and place the first half of the pie crust in the bottom of a pie pan.

I added butter like I do with apple pies, but this was a mistake. My pie became very watery.

Place the peach mixture into the pie shell and cover with the other half of the crust. Crimp, cut slits in the top, and brush the top of the pie with your egg wash. Then put it into the oven.

Bake for 15 minutes; then decrease the temperature of the oven to 350 degrees and bake for another 30 minutes. When it’s finished, it will be golden brown and bubbling (You may want to put a pan under your pie to catch all the juices that escape the crust).


After you take the pie out of the oven, let it cool for at least 1 hour before cutting into it. If it doesn’t have time to cool, the pie will be very runny. Hope you enjoy this as much as we did!


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