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Feed Your Creativity — Peach Cobbler with Jalapeño Havarti

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  • Author: Kate Donahue
  • Yield: 9 servings 1x


Sweet peaches baked to tender perfection under a blanket of cheese-laced biscuits. The duo of the peaches and the tangy, creamy jalapeño Havarti is divine.



For the Filling

  • 8 peaches, peeled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cubed, chilled

For Topping:

  • 2 cups of all-purpose flour
  • 2 cups grated Castello Havarti Jalapeño cheese
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup buttermilk


  1. Preheat oven to 400 degrees. Butter an 8×8-inch dish. Set aside.
  2. In a large bowl, stir together peaches, sugar, cornstarch, lemon juice, lemon zest, salt, ground cinnamon and vanilla extract. Spread peaches into prepared pan and dot top with cubed butter. Bake in preheated oven for 15 minutes.
  3. In a large bowl, whisk together flour, baking powder and salt. Toss grated cheese with flour mixture. Add melted butter and buttermilk, stir until evenly moistened. Remove peaches from oven after 15 minutes, dollop dough evenly over hot peaches. Return to oven and bake 30 minutes more until top is golden and peach mixture is bubbling. Serve warm.
  • Category: Baking, Dessert
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