Southern Peach Cobbler

By vealam

Ingredients

• Peach Filling Ingredients:
• 8 fresh peaches, peeled, pitted and sliced into thin wedges - about 8-10 cups of slices
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons arrowroot or cornstarch
• Topping Ingredients:
• 2 cups all purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons butter, chilled and cut into pieces
• 1/2 cup boiling water
• Cinnamon Sugar Topping Ingredients:
• 1/3 cup white sugar
• 2 teaspoons cinnamon

Details

Servings 1
Adapted from barefeetinthekitchen.com

Preparation

Step 1

Preheat oven to 425 degrees. Place a LARGE baking pan covered in foil on the lowest rack in the oven. This cobbler overflows a bit every single time I make it. The baking pan will catch the drips and prevent a huge mess in the oven!

In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside. In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into a large 9x13 baking dish.

Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Blend in the chilled butter, using a pastry blender or your fingertips. Stir in the boiling water, just until combined.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar mixture. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.