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Jalapeno Peach Cobbler Recipe

This entry was posted on August 9, 2016 By Bear Creek Smokehouse

WATCH: Robbie on KLTV- Jalapeno Peach Cobbler


Jalapeno Peach Cobbler Recipe


  • 6 peaches
  • 1/2 cup water
  • 3 cups sugar
  • 1 1/2 sticks of butter
  • 1 seeded, sliced jalapenos
  • 3 tbs of cold water

Cut peaches and add to pan along with water, sugar, butter and jalapeno.

Cook over medium-low heat for about 20 minutes.


  • 1 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 cup and a tbs of Crisco
  • 3 tbs cold water

Mix thoroughly and flatten with hands or rolling pin.

Add the peaches to various-sized skillets and top with the crust. Add several slices of butter on top and bake at 450 degrees for 30 minutes. After removing from the oven, sprinkle a small amount of sugar and cinnamon on top.


  1. Teresa White
    Just made this tonight as per directions, except I omitted the "3 tablespoons of cold water" under the Filling instructions, since it already called for 1/2 cup water. I thought it was an error since that was called for in the crust.
    Anyway, the resulting filling was very runny.

    Did you mean 3 tablespoons Flour or Corn starch or something to thicken the filling?

    I loved the crust and taste of the filling!

    Please respond so I can adjust my recipe.

    Thank you! Teresa
    1. Bear Creek Smokehouse
      Bear Creek Smokehouse
      This is one of those recipes that you have to "eye-ball" the amounts on. It really depends on how much liquid is in your peaches or of they are drained. We do use the 3 TBS in the crust however it will not hurt to cut back on the 1/2c of water when making the filling. Try cutting back a little and see if that helps!

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