The Best Ever Southern Peach Cobbler
By CheeseDiva
Fresh sweet peaches baked in a spiced sugar mixture and topped with the most amazing cobbler topping. Sprinkled with sugar for a caramelized topping it is heaven on a plate.
The peach mixture is luscious and creamy. The cobbler is absolutely divine. It is crisp on the outside and cakey on the inside. Served along side a scoop of vanilla ice cream and you'll be in heaven.
Ingredients
- For Cobbler:
- Southern Peach Cobbler
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
- FOR SPRINKLING:
- 3 tablespoons white sugar
- 1 tsp. cinnamon
Preparation
Step 1
1/2 cup boiling water
Preheat oven to 400
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt.
Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
This looks great... I make the same recipe and love it,that crust is so delicious~
I am born and bred Southerner and this is the first cobbler my grandmother taught me to make. It is the best. Thanks for the memories.
Frozen peaches would be great. You may want to add a little more flour (frozen peaches will release a lot of liquid as they cook) and may need to adjust the cooking time by a few minutes. Enjoy! Let us know how it goes.
Hoping to get me some good ole Georgia peaches at the Farmers Market to make this.
Lexington Barbecue in Lexington, NC makes an awesome peach cobbler. If you're ever in the area, I highly recommend it along with a block of vanilla ice-cream in it.
I have never baked with Stevia. The purpose of the sugar with the fruit is a sweetener so it would be replaceable in that part. In the cobbler there is a possibility that it could effect how light the cobbler is. The sprinkling on top, I would say do not use stevia here, you can just omit it.
I have never prepared it in a cast iron skillet, but I imagine it would be amazing. I am going to try it next time I make this recipe. Let me know how it goes! Enjoy.
Thank you so much for your recipe post and reply Donna! I tried the cast iron skillet following your recipe and it was delicious! Turned up the heat to 425 and watched it, took it out of the oven at about 25 minutes. Will make this again!!!
Yesterday I bought 40 pds of Oregon peaches (best in the world), so of course I had to try this recipe......its in now. As a rule I mix 1/4 cup of cake flour whenever I bake, cobbler looks & smells good.
Wow! Surprising to hear that about needing more cornstarch. The topping always sets for me. So odd. Did you make any substitutions?
I think the mistake was on my part! I put peaches in lemon water while peeling 'em, I don't think they would have been so runny if I hadn't done that. But, it did take an extra 10 minutes to bake, no biggie. I'll make this again since we have about 30 more pds of peaches left :-)
What do you do with the 1/2 cup of boiling water? What pan size is this ideal for?
It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Also wondering when to use the boiling water.
It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
I think I would make only one corrections... add ice cream when serving! YUM!