Cristina Cooks: 'Taste of Home' Magazine's Peach-Rosemary Cobbler

Cristina Cooks: 'Taste of Home' Magazine's Peach-Rosemary Cobbler


  • ¼ cup honey
  • 2 tablespoons cornstarch
  • ¾ teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground cinnamon
  • 4 cups fresh or frozen sliced peeled peaches, thawed

Topping Ingredients:

  • 1-½ cups all-purpose flour
  • ½ cup packed brown sugar
  • 1-½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon salt
  • ½ cup cold butter, cubed
  • ¼ cup plus 2 tablespoons water
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • Vanilla ice cream, optional

“Taste of Home” recipe submitted by Michael Cohen – Los Angeles, CA
8 Servings
Prep: 20 min. Bake: 35 min. Recipe:

  1. Preheat oven to 400°. In a large bowl, mix the first six ingredients. Add peaches and toss to combine. Transfer to a greased 1-1/2-qt. or 8-in.-square baking dish. Bake 15 minutes.
  2. Meanwhile, in a bowl, whisk flour, brown sugar, baking powder, cinnamon, rosemary and salt. Cut in butter until mixture resembles coarse crumbs. Mix water and extracts; add to flour mixture, stirring just until moistened.
  3. Drop dough by heaping tablespoonfuls over peach mixture. Bake, uncovered, 20-25 minutes longer or until filling is bubbly and topping is golden brown. Serve warm. If desired, top with ice cream.
Taste of Home Peach-Rosemary Cobbler

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