Fresh Southern Peach Cobbler Recipe :- This is the only handmade peach cobbler recipe you’ll ever need. It’s sweet and juicy, full of actual peach flavor, and perfectly spiced.
Fresh Southern Peach Cobbler Recipe
Fresh, juicy peaches fill this cobbler, which is topped with a substantial crust of cinnamon sugar that stays flaky and buttery without getting mushy even after a day or two in the fridge.
Ingredients
Peach Filling
- 8 medium-size 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
Crust Topping
- 2 cups all-purpose flour*
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter chilled and grated
- ½ cup boiling water
Gluten-Free Variation
- 1¼ cup brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
Cinnamon Sugar Topping Ingredients
- ⅓ cup white sugar
- 2 teaspoons cinnamon
ALSO SEE
Instructions
Turn the oven on to 425°F. Arrange a sizable foil-covered baking sheet on the bottom oven rack. It almost always spills a little when I prepare this cobbler. The drips will be caught by the baking pan, keeping the oven clean.
The peaches and lemon juice should be combined in a big bowl before the remaining filling ingredients are added. After coating, pour into a 9×13 baking dish and stir.
For ten minutes, bake the peach mixture in the preheated oven. Mix together and whisk together the dry topping ingredients while the peaches are baking. Mix the flour mixture with the grated butter. Add the boiling water and stir just until incorporated, leaving plenty of little butter lumps.
After taking the peaches out of the oven, spread spoonfuls of the topping over them. (I like to do this with my smallest cookie scoop.) Add the cinnamon sugar topping to the cobbler topping. Bake for about 28 minutes, or until the crust is brown and a toothpick inserted into the crust comes out clean. Heat or serve room temperature. Have fun!
DIRECTIONS FOR THE FREEZER: The peach filling can be made ahead of time and frozen. I haven’t had any issues freezing it for up to a year. In a large ziploc bag, combine the ingredients for the peach filling, push out the air, and freeze flat. Thaw the cobbler in the fridge before pouring it into the baking dish and baking it according to the directions.
Notes
My favorite hassle-free method for chopping in butter is to “grate” cold butter using a cheese grater. It’s quicker—just a few seconds—and, in my opinion, easier than the more conventional approaches. If you do not want to use the grater, then use your hands or a pastry blender to cut the chilled butter into small pieces and then mix it into the flour mixture.
Whether or not to peel the peaches for this pie is totally up to you. I enjoyed this recipe so much that I took the time to peel the peaches for years. I gave up peeling the peaches about a year ago, and I haven’t looked back. I doubt I’ll ever peel peaches for dessert again, even if I can hardly notice a difference.
Nutrition
- Calories: 510kcal
- Carbohydrates: 86g
- Protein: 4g
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 448mg
- Potassium: 451mg
- Fiber: 3g
- Sugar: 59g
- Vitamin A: 1015IU
- Vitamin C: 9.9mg
- Calcium: 84mg
- Iron: 2.1mg
