Southern Peach Cobbler

Fresh peaches, fluffy cake topping, and loads of your favorite spices make a Southern Peach Cobbler that truly celebrates this summertime fruit favorite!

Course Dessert

Cuisine American

Keyword How Do I Make Southern Peach Cobbler, How To Make Southern Peach Cobbler, Southern Peach Cobbler, Southern Peach Cobbler Recipe

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 330kcal

Author Kathleen

Ingredients

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 teaspoons cornstarch

Cake Topping:

2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar firmly packed
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter cut into small pieces
1/2 cup boiling water

Sugar Topping:

3 tablespoons white sugar

US Customary - Metric

Instructions

Preheat oven to 400ºF (2004ºC).
In a large bowl, fold the peaches, 1/4 cup each of white and brown sugars, cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), lemon juice (1 teaspoon), and cornstarch (2 teaspoons) until all ingredients are well combined.
Pour fruit mixture into a 9X13-inch baking dish.
Place in the preheated oven and bake for 10 minutes.
While peaches are in the oven, mix together 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 (12 tablespoons) until the mixture looks like a coarse meal.
Pour in the boiling water (1/2 cup) and stir just until the mixture comes together and is just mixed through.
After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over the peaches.
Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
Place the baking dish on a rimmed baking 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.

Notes

Initial Bake: That initial bake softens the peaches so that the final dish has perfectly soft, melt-in-your-mouth fruit. You can skip that initial bake if your peaches to be a bit more on the solid side — but I love how this bake makes the peaches almost jam-like!
Peeled Peaches: I get the best results when I peel my peaches before using them. Here’s how I simplified this often-annoying process:
1. Bring a large pot of water to a boil.
2. Using a paring knife, make an X on the bottom of the peach through the skin.
3. Ease the peaches into the boiling water (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.
Cutting Butter: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
Optional Toppings: Vanilla ice cream, whipped cream, even yogurt — the toppings are endless for peach cobbler! But don’t feel like you have to have toppings — this cobbler is perfect on its own.

Nutrition