Description
This classic Southern Peach Cobbler recipe features fresh, juicy peaches baked under a buttery, homemade cobbler topping. Perfect for summer, this dessert balances sweet peaches with warm spices and a golden crust made entirely from scratch, delivering a comforting and delicious treat.
Ingredients
Peach Filling
- 8 fresh peaches, peeled, pitted, and sliced into thin wedges
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Cobbler Topping
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup boiling water
Topping Garnish
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Ingredients: Gather all ingredients to have everything ready for assembling the cobbler.
- Preheat Oven: Heat your oven to 425°F (220°C) to ensure it’s at the correct temperature for baking the peaches and cobbler topping.
- Make Peach Filling: In a large bowl, combine sliced peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon ground cinnamon, nutmeg, lemon juice, and cornstarch. Toss well to coat all peach slices evenly. Pour the mixture into a 2-quart baking dish.
- Bake Peaches: Place the baking dish in the preheated oven and bake the peach mixture for 10 minutes to soften and release juices.
- Prepare Cobbler Topping: While the peaches bake, in a large bowl, mix together flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Cut in chilled butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in boiling water just until combined.
- Top the Peaches: Remove the peaches from the oven and drop spoonfuls of the cobbler topping evenly over the warm peaches.
- Add Cinnamon Sugar Garnish: In a small bowl, mix 3 tablespoons white sugar with 1 teaspoon ground cinnamon. Sprinkle this mixture over the cobbler topping to add a sweet, spicy crust.
- Bake the Cobbler: Return the dish to the oven and bake until the topping is golden brown, about 30 minutes.
Notes
- Peel peaches easily by blanching them in boiling water for 30 seconds, then cooling in ice water before peeling.
- Ensure butter is very cold to create a crumbly, flaky topping texture.
- For a stronger spice flavor, you can increase the cinnamon and nutmeg slightly.
- Serve warm with vanilla ice cream or whipped cream for a classic southern treat.
- Can be made ahead to the topping step, refrigerated, and baked fresh later.
