Skip to content Introduction
Have you ever wondered what summer would taste like if you could capture it in a dessert? Imagine the perfect balance of sweet, juicy peaches under a golden, buttery crust. What if I told you this isn’t just a daydream but an absolute, achievable culinary delight? Welcome to the world of Fresh Southern Peach Cobbler – a dessert that embodies the essence of summer and carries the warmth of Southern hospitality in every bite. Ready to uncover the secrets behind this iconic treat?
Ingredients
For the Filling:
- 9 cups fresh peaches, thinly sliced (about eight peaches or 3 lbs)
- One tablespoon of lemon juice
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Two tablespoons cornstarch
- 1/2 teaspoon salt
For the Topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- One tablespoon of baking powder
- 1/2 teaspoon salt
- 12 tablespoons chilled butter, grated
- 1/2 cup boiling water
For the Cinnamon Sugar Topping:
- 1/3 cup granulated sugar
- Two teaspoons of ground cinnamon
How to Make Instructions
- Preheat your oven to 425°F (220°C). This high temperature ensures a crispy top and bubbly filling.
- In a large mixing bowl, combine the sliced peaches, lemon juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, nutmeg, cornstarch, and 1/2 teaspoon salt. Gently toss until the peaches are evenly coated. This mixture will create a luscious, flavorful base for your cobbler.
- Transfer the peach mixture to a 9×13-inch baking dish, spreading it out evenly.
- Place the baking dish in the preheated oven and bake for 10 minutes. This initial baking helps jumpstart the cooking process for the peaches.
- While the peaches are baking, prepare the topping. Whisk together the flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a clean mixing bowl.
- Add the grated chilled butter to the dry ingredients and toss gently to combine. The cold butter will create pockets of flakiness in the finished topping.
- Quickly stir in the boiling water until just combined. Don’t overmix – a lumpy batter is perfect for a rustic cobbler topping.
- Remove the baking dish from the oven and drop spoonfuls of the topping mixture over the hot peach filling. Don’t worry about covering every inch – the topping will spread as it bakes.
- Mix the remaining 1/3 cup sugar and two teaspoons of cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture evenly over the cobbler topping.
- Return the baking dish to the oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Allow the cobbler to cool for at least 15 minutes before serving. This cooling time allows the filling to set slightly, making serving easier.
Helpful Tips
- Choose ripe, fragrant peaches for the best flavor. If your peaches need to be more ripe, place them in a paper bag for a day or two to speed up the process.
- Blanch the peaches in boiling water for 30 seconds for easier peeling, then transfer to an ice bath. The skins should slip off easily.
- Grating the butter ensures it’s evenly distributed throughout the topping, creating a consistently flaky crust.
- Place a baking sheet under your cobbler dish to prevent overflow, saving your oven from messy cleanups.
- For an extra-special touch, serve your cobbler warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.
Substitutions/Variations
- Fruit Swap: While peaches are the star here, this recipe works beautifully with other stone fruits like nectarines, plums, or a mixture of berries.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Spice it Up: Experiment with spices like cardamom, ginger, or even a pinch of black pepper for a unique twist.
- Nutty Crunch: Add 1/2 cup of chopped pecans or almonds to the topping for extra texture.
- Bourbon Infusion: For an adult version, add two tablespoons of bourbon to the peach filling for a subtle, smoky flavor.
Frequently Asked Questions
Q: Can I use canned or frozen peaches? A: Yes, you can. If using canned peaches, drain them well and reduce the sugar in the filling. For frozen peaches, thaw and drain before using, and you may need to increase the cornstarch slightly to account for extra moisture.
Q: How do I know when the cobbler is done? A: The topping should be golden brown, and you should see the filling bubbling around the edges. If in doubt, insert a knife into the center – the peaches should be tender.
Q: Can I make this cobbler ahead of time? A: You can prepare the filling and topping separately a day before. Assemble and bake just before serving for the best results.
Q: My cobbler turned out runny. What went wrong? A: This could be due to extra-juicy peaches or not baking long enough. Let the cobbler cool for at least 15 minutes to allow the filling to set.
Q: Can I reduce the sugar content? A: Yes, you can reduce the sugar in filling and topping by up to 1/4 cup each, especially if your peaches are lovely.
Storage Instructions
- Room Temperature: The cobbler can be left at room temperature, covered with a clean kitchen towel, for up to 2 days.
- Refrigerator: Cover the cobbler with plastic wrap or transfer it to an airtight container for extended storage and refrigerate for up to 5 days.
- Freezer: To freeze, allow the cobbler to cool completely, then wrap it tightly in plastic and aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.
- Reheating: To reheat individual servings, microwave for 30-45 seconds or warm in a 350°F oven for about 10 minutes.
