Southern Peach Cobbler
Fresh peaches baked with cinnamon and nutmeg under a tender topping made with grated cold butter and boiling water.
Equipment
- 9x13 Baking Dish
- Baking sheet
- Box grater
Ingredients
Main Ingredients
- 8 medium fresh peaches sliced into thin wedges, about 9 to 10 cups
- 1 tsp fresh lemon juice
- ¼ cup white sugar for the filling
- ¼ cup brown sugar for the filling
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 2 tsp cornstarch or arrowroot
- 2 cup all purpose flour
- ½ cup white sugar for the topping
- ½ cup brown sugar for the topping
- 2 tsp baking powder
- ½ tsp salt
- 12 tbsp cold unsalted butter grated
- ½ cup boiling water
- 2 tsp white sugar for sprinkling, mixed with 1/2 tsp cinnamon
Instructions
Cooking
- Heat the oven. Preheat the oven to 425 degrees F and set a foil lined baking sheet on the lowest rack to catch drips.
- Season the peaches. Toss the peaches with the lemon juice, sugars, cinnamon, nutmeg, and cornstarch and pour them into a 9x13 inch baking dish.
- Pre bake. Bake the peaches for 10 minutes until they begin to release juice.
- Mix the topping. Whisk the flour, sugars, baking powder, and salt, toss in the grated butter, add the boiling water, and stir gently, leaving some butter lumps.
- Top and bake. Drop spoonfuls of topping over the hot peaches, sprinkle with cinnamon sugar, and bake about 28 minutes until deep golden and a toothpick in the topping comes out clean.
- Rest. Let the cobbler cool until the juices thicken and serve warm.
Notes
Substitutions: Thawed and drained frozen peaches work. For gluten free, replace the flour with 1 1/4 cups brown rice flour, 2/3 cup tapioca starch, and 1/3 cup potato starch.
Tips: Keep the butter cold and do not overmix. Use fresh baking powder for the ideal rise.
Storage: Refrigerate within two hours for 3 to 4 days and reheat in a hot oven at 350 degrees F.