Southern Peach Cobbler is a classic dessert that brings the warm, comforting flavors of summer right to your kitchen. It’s simple to make and uses fresh peaches, which are naturally sweet and juicy. This cobbler is perfect for gatherings, family dinners, or just a delightful treat for yourself. With a golden crust and a delicious peach filling, it’s a dessert that everyone will love.
how to make Southern Peach Cobbler
Ingredients:
- 8 medium-size fresh peaches (sliced into thin wedges or bite-size chunks – about 9-10 cups)
- 1 teaspoon fresh lemon juice
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons cornstarch or arrowroot
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter (chilled and grated)
- ½ cup boiling water
- 1¼ cup brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
- ⅓ cup white sugar
- 2 teaspoons cinnamon
Directions:
- Preheat your oven to 425°F. Place a large baking sheet covered in foil on the lowest rack of the oven to catch any drips.
- In a large bowl, combine the sliced peaches and lemon juice. Add the white sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Stir everything together to coat the peaches well, then pour the mixture into a 9×13 baking dish.
- Bake the peach mixture in the preheated oven for 10 minutes.
- While the peaches are baking, mix the dry topping ingredients in a bowl: flour, white sugar, brown sugar, baking powder, and salt. Toss in the grated butter and stir until everything is combined. Add the boiling water and mix gently, leaving some lumps of butter.
- Remove the peaches from the oven and drop spoonfuls of the topping over them. Sprinkle the topping with a bit of cinnamon and sugar.
- Bake for about 28 minutes, or until the topping is golden and a toothpick comes out clean from the crust. Serve warm or let it cool to room temperature. Enjoy!
FREEZER DIRECTIONS:
You can prepare the peach filling ahead of time and freeze it. Mix the filling ingredients in a large Ziploc bag, remove the air, and freeze it flat. When ready to bake, thaw in the refrigerator, pour into the baking dish, and follow the recipe as usual.
how to serve Southern Peach Cobbler
Southern Peach Cobbler is best served warm, with a scoop of vanilla ice cream or whipped cream on top. You can also serve it plain or with a light drizzle of cream for a delicious dessert experience.
how to store Southern Peach Cobbler
Store any leftovers in an airtight container in the fridge. It can last up to 3 days in the refrigerator. You can also freeze it for longer storage, but it’s best enjoyed fresh.
tips to make Southern Peach Cobbler
- Choose ripe, fresh peaches for the best flavor.
- Don’t worry if the topping looks uneven; it will spread as it bakes.
- If you like a little extra spice, add more cinnamon or even a pinch of ginger to the peach mixture.
- Make sure to preheat the oven for a perfect golden crust.
variation
You can try adding berries, such as blackberries or blueberries, to the peach filling for a mixed berry cobbler. Alternatively, you can use canned peaches if fresh ones are not available, just be sure to drain them well before use.
FAQs
Q: Can I use frozen peaches?
A: Yes, you can use frozen peaches. Just make sure to thaw them and drain any excess liquid before mixing them in.
Q: How do I know when the cobbler is done?
A: The cobbler is done when the topping is golden brown and a toothpick comes out clean when inserted into the crust.
Q: Can I make this cobbler ahead of time?
A: Yes, you can prepare everything ahead of time, assemble it, and store it in the refrigerator for a day before baking. It’s a great way to save time!
Southern Peach Cobbler
Ingredients
For the peach filling
- 8 medium fresh peaches (sliced into thin wedges or bite-size chunks) About 9-10 cups
- 1 teaspoon fresh lemon juice
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons cornstarch or arrowroot
For the topping
- 2 cups all-purpose flour
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter (chilled and grated)
- ½ cup boiling water
For variations
- 1¼ cup brown rice flour Alternative flour
- ⅔ cup tapioca starch Alternative for thickening
- ⅓ cup potato starch
- ⅓ cup white sugar
- 2 teaspoons cinnamon For additional topping flavor
Instructions
Preparation
- Preheat your oven to 425°F and place a large baking sheet covered in foil on the lowest rack of the oven to catch any drips.
- In a large bowl, combine the sliced peaches and lemon juice. Add the white sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Stir to coat the peaches well and pour the mixture into a 9×13 baking dish.
Baking the Peach Filling
- Bake the peach mixture in the preheated oven for 10 minutes.
Making the Topping
- While the peaches are baking, mix the dry topping ingredients: flour, white sugar, brown sugar, baking powder, and salt in a bowl. Toss in the grated butter and stir until combined. Add boiling water and mix gently, leaving some lumps of butter.
Final Assembly
- Remove the peaches from the oven and drop spoonfuls of the topping over them. Sprinkle additional cinnamon and sugar on top.
- Bake for about 28 minutes, or until the topping is golden and a toothpick comes out clean.
Serving
- Serve warm, topped with vanilla ice cream or whipped cream.
