RV Recipe: Fresh Peach Cobbler

 RV Recipe: Fresh Peach Cobbler

I love this time of year with the bounty of fresh produce available at the Farmers Markets and the grocery stores.  Fresh peaches are terrific right now…ripe and juicy. 

This inspired me to bake a fruit cobbler… a  great to make ahead dish to bring along for a camping trip! 


6 -9          fresh peaches, rinsed and sliced

1/2 cup    sugar

1/2 tsp     cinnamon

1/4 tsp     nutmeg

2 tbsp.     cornstarch (mix with 2 tbsp. water)

1/2 tsp     lemon zest

2 tsp         lemon juice

1 tsp         vanilla

pinch         salt

Crumble Cobbler topping

1 cup        flour

2 1/2 tbsp. sugar

3/4 tsp       baking powder

6 tbsp.       butter

2 tbsp.       butter (1 tbsp. to coat the casserole dish and 1 tbsp. to dot on top of crumble prior to baking)

1/4 tsp       cinnamon

1/8 tsp       nutmeg

pinch         salt

1/3 cup      heavy cream


  1. Preheat convection oven to 350 degrees F. 
  2.  Place sliced fresh peaches in a medium bowl.
  3.  Add 1/2 cup of sugar, lemon juice and lemon zest, vanilla, cinnamon and the nutmeg called for in the filling, stir then set aside.
  4.  Combine the cornstarch and water in a small bowl, stir then add to the cornstarch slurry to the sugar mixture.
  5.  Pour the syrup mixture into a medium saucepan over medium heat and stir until the sugar mixture thickens then take the pan off the heat.
  6.  Make the crumble topping in another bowl by combining the flour, baking powder, 2 1/2 tbsp. of sugar and the spices.  Stir, set aside.
  7.  Add 6 tbsp. softened butter in small chunks to the flour and mix together using  clean hands until crumble consistency.
  8.  Add heavy cream, stir to combine.
  9.  With 1 tbsp butter, coat a 8″ x 8″ casserole dish.  Add the peach filling then top the peaches with the cobbler topping by adding crumbled 1″ pieces evenly over the cobbler.  Dot with remaining 1 tbsp. butter.
  10.  Bake in a convection oven for 36 minutes or until crumble is fully cooked.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

1 Comment

  • When do you add the lemon juice and zest and vanilla? And the baking powder for the topping? Recipe updated.

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