Chef Robin White, The Recipe Creator
Cynthia Bogart, The Recipe Tester & Story Teller


When I was a little girl, we had a summer home in the countryside of northwest Connecticut on Lake Waramaug in New Preston.  Every summer, my mother, sister and I would go to the nearby farm and orchard and come home with a few bushels of peaches.  Yes, we got carried away, but we put those peaches to good use.  We made peach jam, peach ice cream and tons of peach cobblers which we would make in batches and freeze for the winter.

The farm where we picked our peaches is long gone. It was closed down in a raid when the farmers were caught growing pot in between hundreds of rows of corn. The peach trees were no where near the corn fields, however, our corn chowder WAS exceptional . . . I sometimes wonder.

handwritten recipe book

In this age of computerized recipe files, I still put all my favorite recipes in my hand written book.

Fast forward to my life now in Rhode Island where we moved down the road from an old orchard that has ten different varieties of apples (pie and cake recipes to follow in a few weeks) and the most beautiful peach trees.  Of course I wanted to recreate one of my favorite childhood memories for my own family so off I went to pick 24 pounds of peaches.  There was only one problem.  I couldn’t find my Mom’s recipe for the cobbler.

Thank goodness for The Daily Basics’ Chef Robin White. One quick phone call to Robin, also a New England native,  and she pulled out her favorite recipe for Peach Cobbler, which just so happen to be almost identical to my Mom’s.

I tested Chef Robin’s recipe in my kitchen and promise you, this is the best recipe for a good old New England Peach Cobbler.


Chef Robin White’s New England Peach Cobbler (only 310 calories per serving!)


Peach Cobbler, A Story and a Recipe from New England


  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 3 tablespoons chilled butter, cut into small pieces
  • 2 tablespoons sliced almonds, lightly toasted
  • 8 cups sliced peeled peaches , sliced thin
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon minced peeled fresh ginger
  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 375°.
  2. -Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, 1/4 cup granulated sugar, and brown sugar in a bowl. Cut in butter with a pastry blender or 2 knives until crumbly. Stir in almonds.
  3. -Combine peaches and remaining ingredients in a bowl. Spoon peach mixture into an 8-inch square baking dish. Sprinkle with flour mixture. Combine 1/4 sugar and cinnamon and sprinkle over flour mixture then Bake at 375° for 45 minutes or until lightly browned and bubbly.


Final Step:

A tall glass of ice cold milk and/or a scoop of vanilla ice cream and serve!


I peeled my peaches but some people parboil them in boiling water for a minute after making an X on the top then removed them to a bath of ice water. Start peeling at the X, the skins slide right off!

peach cobbler

Don’t let the dryness of the topping fool you- it gets into the nooks and crannies of the peaches

peach cobbler

Place a cookie sheet lined with tin foil underneath the cobbler while cooking in case the sugary juices overflow