This is, hands down, the best Southern Peach Cobbler!
The Best Southern Peach Cobbler…..
Well, in my humble opinion, this is it my friends!
Lots and lots of delicious fresh baked peaches.
Just the right amount of spices, to compliment, not compete!
You know what I mean, don’t ya?
Oh, and the topping! The topping!!!
It’s sweet and cakey in the center with crisp sugary edges!
The sugary edges of the cobblers crust are really beyond the pale!
Really, this cobbler is off the charts crazy delicious.
The Best Peach Cobbler I’ve ever had. In my entire life.
Truly, my entire LIFE!!!
Oh, and the fragrance in the house while this cooks!
If only someone could bottle this fragrance and put it in an aerosol.
That would be a million dollar business idea, I tell you!
Just look at all those gorgeous peaches and that fabulous, fabulous cobbler topping!
I wish I could send you a warm bite of this Southern Peach Cobbler HEAVEN!!!
Southern Peach Cobbler!
This recipe is really easy peasy!
Just peel the peaches, slice and whisk together the cobbler topping.
No need to pull out the heavy stand up mixer or even use it’s smaller, lighter cousin, the hand held electric mixer.
One thing that is a bit unique about this recipe is that the peaches are baked in the baking dish for 10 minutes, without the cobbler topping, in a preheat oven.
While the peaches bake, its a snap to whisk together the topping ingredients.
The recipe calls for the peaches to be topped with the batter then baked together for 30 minutes.
Easy. Easy. Easy!
This is wonderful served alone or with a scoop of vanilla ice cream or a dollop of whipped cream.
I often serve this without anything and believe me, it is PERFECT.
It’s not the kind of dessert that needs the extra ice cream or whipped cream to cover up its mediocrity.
No, no my friends this cobbler can easily be classified in the “Rock Star” category of desserts and can be served perfectly sans accoutrements!!!!
To peel or not to peel.
Personally, I always peel my peaches when I’m using them for the cobbler.
The reason I do is because, especially with very ripe peaches, the skins generally detach from the peach during the cooking process and I don’t enjoy the baked peaches with a side of peach skins mixed in the cobbler.
I know a lot of people want the health benefits of leaving the skins on, so feel free to choose peeling or not.
I like making my cobblers with ripe, but not overly ripe fruit.
If you try to peel over ripe or very ripe peaches, you always loose way too much of the flesh.
I think very ripe peaches are best eaten out of hand or used in fruit smoothies.
Again, on this point, it’s your call
Here’s the easiest way I’ve found to peel peaches:
1. Bring a large pot of water to a rolling boil.
2. Using a sharp paring knife make an X on the bottom of the peach just through the skin.
3. Drop the peaches into the boiling water one or two at a time (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
4. Plunge peaches into a bowl filled with ice and water.
5. Using the tip of the paring knife, grab the edge of the skin at the X and peel.
Source: The Slow Roasted Italian
How about a few more peach recipes?
Options are a good thing!
Roasted Peach Halves with Crumb Topping
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- Yield : Serves 12
- 8 Fresh Peaches, Peeled, Pitted and Sliced into Wedges
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar, Firmly Packed
- 1/4 Teaspoon Cinnamon
- 1/8 Teaspoon Nutmeg
- 1 Teaspoon Fresh Lemon Juice
- 2 Teaspoon Cornstarch
- Cake Topping:
- 2 Cups All-Purpose Flour
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar, Firmly Packed
- 2 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 12 Tablespoons Cold Unsalted Butter, Cut Iinto Small Pieces
- 1/2 Cup Boiling Water
- Sugar Topping:
- 3 Tablespoons White Sugar
1.Preheat oven to 400 degrees.
2. In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
3. Pour fruit mixture into a 9X13 inch baking dish.
4.Place in preheated oven and bake for 10 minutes.
5.While peaches are in the oven, add all the cake topping ingredients, except the boiling water, to a medium bowl. Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal. Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
6. After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. Sprinkle the top of the dough with the 3 tablespoons of sugar evenly. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.