Southern Peach Cobbler
A classic dessert that brings the warm, comforting flavors of summer, featuring fresh peaches and a golden crust.
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 9x13 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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for longer storage, but it's best enjoyed fresh. Choose ripe, fresh peaches for the best flavor.