Desserts · Cobblers & crisps

Peach cobbler

Name: Peach cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Ingredients: 7 ripe peaches peaches, peeled, sliced; scant 1/2 cup granulated sugar; 1 1/2 tbsp cornstarch; 1/2, juiced lemon; 1 tsp ground cinnamon; 1 1/2 cups all-purpose flour; 1/3 cup granulated sugar; 2 tsp baking powder; 1/4 tsp salt; 7 tbsp butter, cold, cubed; 1/2 cup low-fat buttermilk

July's dessert in its natural month: fresh peaches bubbling under buttery drop-biscuit clouds. Southern porch food, measured honestly.

Time: 65 min (20 prep + 45 cook)
Servings: 8
Per serving: 309 kcal
Protein: 5 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

Filling

7 ripe peaches peaches, peeled, sliced1100 g
scant 1/2 cup granulated sugar80 g
1 1/2 tbsp cornstarch12 g
1/2, juiced lemon15 g
1 tsp ground cinnamon2 g

Topping

1 1/2 cups all-purpose flour180 g
1/3 cup granulated sugar60 g
2 tsp baking powder8 g
1/4 tsp salt2 g
7 tbsp butter, cold, cubed100 g
1/2 cup low-fat buttermilk120 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Toss the peaches with sugar, cornstarch, lemon and cinnamon in the baking dish.
Rub the cold butter into the dry topping ingredients, stir in the buttermilk to a thick dough, and drop it over the fruit in rough clouds — gaps are correct; the fruit bubbles through them.
Bake at 190°C for 40–45 minutes until the biscuits are golden and the juices bubble thick at the edges.
Rest 20 minutes. Peak season peaches need nothing else; out of season, this is what the frozen aisle is for.

Why this score

engineered against fullness

Concentrated sugar, with little protein or fiber to slow it down; dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

6% of kcal

59% water

9 g/Mcal

What pulls it down

41%

How scores work

Computed on the finished dish, not an average of the parts: 2473 kcal goes into the pot, 1679 g of ingredients comes out as ~1300 g of food → 190 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 190
Protein: (6%); 3 g
Fat: (31%); 7 g
Carbohydrates: (63%); 31 g
of which sugar: 18 g
Fiber: 2 g
Sodium: 178 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More desserts

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.