Southern Peach Cobbler Classic

Southern peach cobbler is the dessert I crave the moment summer peaches show up at the market. The bubbling fruit softens beneath a golden buttery crust that tastes like the best shortcake. There is almost nothing more comforting than this warm cobbler with melty ice cream on a lazy afternoon.

I first made this when my neighbor dropped off a bag of peaches so ripe they left juice spots on my counter. Since then this cobbler has become my go to for potlucks and family dinners nobody ever leaves a spoonful behind.

Ingredients

• Peaches: about 4 to 5 cups peeled and sliced these are the heart of the dish and are sweetest in summer but frozen or canned work well too look for fruit that is fragrant and firm yet tender
• Granulated sugar: brings out the natural juices in the peaches and balances tartness white sugar is best here for a clean peach flavor
• Brown sugar: adds a caramel note and depth use a fresh bag so it is soft and not clumpy
• Cinnamon: gives warmth to the filling Saigon variety has the best punch
• Nutmeg: just a hint to highlight the peaches use freshly grated if you can
• Lemon juice: brightens the flavor and cuts through the sweetness squeeze half a fresh lemon and strain out the seeds
• Cornstarch: helps the fruit juices thicken as they bake I prefer non GMO brands
• All purpose flour: forms the structure of the biscuit top choose unbleached for best texture
• Baking powder: lifts the dough giving you those puffy bites check freshness so your topping rises
• Salt: balances all the sweetness never skip it in baking
• Butter: cold and cut into cubes gives you the flakiest biscuit bits use high quality unsalted butter for flavor
• Hot water: pulls the topping together without overmixing just use hot tap water
• Extra granulated sugar for sprinkling: gives the crust sparkle and a lovely crunch

Step-by-Step Instructions

Prep the Fruit:

Peel and slice your peaches into thick wedges If using frozen thaw and drain well If using canned drain the fruit but reserve a bit of juice to keep things saucy

Mix the Peach Filling:

Combine the sliced peaches in a medium bowl with both sugars cinnamon nutmeg lemon juice and cornstarch Stir gently until everything is glossy and well coated

Fill the Pan:

Spread the peach mixture evenly in an 11 inch cast iron skillet or a deep baking dish The fruit will shrink a bit as it bakes so do not worry if it looks full

Mix the Topping:

In a separate bowl whisk together flour both sugars baking powder and salt Add the cold butter cubes and blend in using a pastry cutter or your fingers until the mixture looks like wet sand

Bring the Dough Together:

Pour in the hot water little by little and stir until a thick batter forms It should be just combined never overworked

Assemble and Top:

Dollop or spread the batter evenly over the peaches then use the back of a spoon to nudge it into place Sprinkle the whole top with a thin even layer of granulated sugar

Bake the Cobbler:

Place your skillet on a rimmed baking sheet to catch spills Transfer to a 400 degree oven and bake for 30 to 35 minutes until the filling is bubbling at the edges and the biscuit top is golden brown

Rest and Serve:

Let the cobbler cool for at least fifteen minutes This makes it easier to scoop and allows the juices to thicken Serve warm with a scoop of vanilla ice cream or pillowy whipped cream

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I am especially fond of the first spoonful with bits of caramelized peach at the corners It always reminds me of my grandmother who would sneak an extra sprinkle of sugar just before baking for a crackly golden crust that I still try to recreate every time

Storage Tips

Let the cobbler cool completely before covering Store leftovers in the refrigerator for up to three days If you want to enjoy it warm again place a portion in a low oven so the topping stays crisp Microwaving will soften the crust but it still tastes wonderful

Ingredient Substitutions

If fresh peaches are out of season use sliced frozen peaches that have been thawed and drained For canned peaches pick ones in light syrup and drain most of the juice You can substitute gluten free flour for the topping without much difference in texture Almond extract adds a lovely twist if you like a bakery note

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Serving Suggestions

This cobbler begs for a big cold scoop of vanilla ice cream but whipped cream or even a dollop of Greek yogurt is also delicious I sometimes serve it with lightly toasted almonds on top for crunch It pairs beautifully with after dinner coffee or a tall glass of sweet tea

Cultural and Historical Context

Peach cobbler has deep Southern roots born of the ingenuity of cooks who adapted old world fruit puddings to the rough hearths of early America The dish became a staple at church gatherings and Sunday suppers because it was easy to make for a crowd and turned humble fruit into something festive Every family does it a bit differently but the spirit of sharing and celebration is always the same

Frequently Asked Questions

→ Can I use canned peaches instead of fresh peaches?

Yes, canned peaches in lite syrup can be used. Drain two cans and leave the juice in one for best texture and flavor.

→ How do I keep the topping from becoming soggy?

Ensure the oven is fully preheated and avoid covering the cobbler while baking so the crust turns crisp and golden.

→ Is it necessary to peel the peaches?

Peeled peaches offer a smoother texture, but you may leave the skins on for added color and rustic appeal.

→ Can this dessert be served cold?

Southern peach cobbler is best enjoyed warm, but it can also be served at room temperature or even chilled.

→ What are ideal toppings for peach cobbler?

Serve with vanilla ice cream or whipped cream to balance the warm, sweet cobbler flavors.