Southern Peach Cobbler
A delicious dessert that combines sweet, juicy peaches with a buttery, crumbly topping, perfect for warm summer days.
Ingredients
Filling
- 8 pieces Fresh Peaches (peeled, pitted, thinly sliced) Use ripe peaches for the best flavor.
- 1/4 cup White Sugar
- 1/4 cup Brown Sugar
- 2 tsp Vanilla
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Fresh Lemon Juice
- 2 tsp Cornstarch
Cobbler Topping
- 2 cups Flour
- 1/2 cup White Sugar
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- 12 tbsp Very Cold Salted Butter (cut into small cubes)
- 1/3 cup Boiling Water
- 3 tbsp White Sugar For topping.
- 1 tbsp Brown Sugar For topping.
- 1 tsp Cinnamon For topping.
Instructions
Preparation
- Pre-heat your oven to 400°F (200°C).
- Peel, pit, and slice the peaches. Place them in a large bowl.
- In a separate bowl, combine the white sugar, brown sugar, cinnamon, vanilla, nutmeg, lemon juice, and cornstarch. Mix until well combined.
- Spray a 9×13” baking dish with non-stick spray, then pour the peach mixture into it.
- If the peaches are very firm, place the peach mixture in the oven for 10 minutes to help soften them.
Cobbler Topping
- In another bowl, combine flour, sugars, baking powder, and salt. Stir using a whisk.
- Add the cubed butter to the flour mixture. Use your hands or a pastry blender to mix until the mixture looks like pea-sized lumps.
- Boil the water and slowly add it to the flour mixture, stirring as you go. Form a non-sticky dough.
- Remove the peaches from the oven if you softened them. Set aside.
- Break small pieces of dough and drop them over the peach mixture until it is evenly covered.
- In a small bowl, combine the sugar mixture (3 tbsp white sugar, 1 tbsp brown sugar, 1 tsp cinnamon) and sprinkle it over the dough.
- Place the dish in the oven and bake for about 35 minutes or until the top is browned to your liking.
Notes
Serve warm, alone or with vanilla ice cream and a drizzle of caramel syrup. To store leftover cobbler, allow it to cool completely, then cover and refrigerate for up to 3-4 days. For longer storage, freeze for up to 3 months.