Tiny Kitchen Recipes: Fresh peach cobbler from Ruth Reichl

Take advantage of the last of summer’s delicious stone fruits with Ruth Reichl’s simple recipe for fresh peach cobbler with buttermilk crust.

Enjoy the last of blissful summer fruit with this peach cobbler recipe

Enjoy the last of blissful summer fruit with this peach cobbler recipe Photograph courtesy Ruth Reichl

Welcome to Tiny Kitchen Recipes, a new feature in which we ask chefs, writers and food bloggers in New York City and beyond to share a recipe with us. Always wallet-friendly, these creations are feasible whether you live to cook or recently stopped using your oven for shoe storage.

RECOMMENDED: All recipes from us

We featured end-of-summer dishes in our Last Chance at Summer issue, out now, and here's another seasonal recipe you can make at home.

Fresh peach cobbler with buttermilk crust from Ruth Reichl


- 4 large peaches
- 1/2 lemon
- 1/4 to 1/2 cup sugar
- 1 tbsp cornstarch
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 stick butter
- 1/3 cup buttermilk

Peel 4 large peaches and slice them directly into a glass or ceramic pie plate, being sure to capture the juice. Squeeze 1/2 a lemon over the fruit and toss in a 1/4 to a 1/2 cup of sugar (depending on your sweet tooth). Stir in a tablespoon of cornstarch.

RECOMMENDED: Last Chance at Summer guide

Mix a cup of flour with a teaspoon of baking powder, a 1/4 teaspoon of baking soda and a 1/2 teaspoon of salt. Cut in 1/2 a stick of butter and very gently mix in a 1/3 cup of buttermilk. Plop the dough onto the fruit and bake in a 400-degree oven for about 30 minutes.

Serve warm, with a pitcher of cream.

Ruth Reichl is a NYC writer and editor who served as the editor-in-chief of Gourmet magazine and the restaurant critic for The New York Times.

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Editor: Marley Lynch (@marleyasinbob)


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