Southern Peach Cobbler: The Best Peach Recipe
A classic Southern Peach Cobbler recipe featuring fresh peaches baked with a sweet, spiced filling and topped with a buttery, biscuit-like crust. Perfectly golden and bubbling, this dessert is ideal for warm weather and pairs beautifully with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Peach Filling
- 8 fresh peaches, peeled, pitted, and sliced into thin wedges
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
- 3 tablespoons granulated sugar (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 400°F if you are using a dark or glass baking dish, or 425°F if using a light metal baking dish. This ensures proper baking temperature for the cobbler.
- Make the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, light brown sugar, ground cinnamon, ground nutmeg, fresh lemon juice, and cornstarch. Toss everything together gently to coat the peach slices evenly with the mixture.
- Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish and bake in the preheated oven for 10 minutes. This step allows the peaches to start softening while you prepare the topping.
- Prepare the Topping: In another large bowl, whisk together the flour, granulated sugar, light brown sugar, baking powder, and kosher salt. Use your fingertips or a pastry blender to cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Then stir in the boiling water gently until just combined—do not overmix to keep the topping tender.
- Assemble the Cobbler: Remove the parbaked peaches from the oven and drop spoonfuls of the topping over the warm peaches. Do not spread or cover the entire surface; allowing the peaches to peek through adds rustic charm and texture.
- Finish and Bake: Sprinkle the whole cobbler with the remaining 3 tablespoons of granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips, then bake for about 30 minutes until the topping turns golden brown and the peach filling is bubbly around the edges.
- Serve: Allow the cobbler to cool slightly before serving. For an extra-special treat, serve warm with a generous scoop of vanilla ice cream.
Notes
- Peel peaches easily by blanching them in boiling water for 30 seconds and then shock them in ice water; the skins should slip right off.
- Use ripe, but firm peaches for the best texture and sweetness.
- Do not overmix the topping to maintain a light, crumbly texture.
- Using a rimmed baking sheet prevents spills and keeps your oven clean.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.