Description
This Fresh Southern Peach Cobbler is a classic, comforting dessert featuring juicy, sweet peaches baked under a tender, golden biscuit topping infused with cinnamon and sugar. Perfectly spiced with nutmeg and cinnamon, this cobbler combines fresh peach slices sweetened and thickened with cornstarch, topped with a buttery crumbly dough and a cinnamon-sugar sprinkle, baked to a gorgeous golden finish. Ideal for warm weather or anytime you crave a cozy homemade Southern treat.
Ingredients
Units
Scale
Peach Filling
- 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
Batter Topping
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
Topping Sprinkle
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Ingredients: Gather all ingredients needed for the recipe to ensure a smooth cooking process.
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare for baking the cobbler.
- Make Peach Filling: In a large bowl, combine the peeled and sliced peaches with ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss the mixture gently to coat the peaches evenly. Pour this mixture into a 2-quart baking dish and bake in the preheated oven for 10 minutes to soften and start thickening.
- Prepare Batter Topping: While the peaches bake, mix 1 cup all-purpose flour, ¼ cup white sugar, ¼ cup brown sugar, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl. Cut in 6 tablespoons chilled unsalted butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Then, stir in ¼ cup boiling water until just combined to form the batter.
- Assemble Cobbler: Remove the baking dish with peaches from the oven. Drop spoonfuls of the prepared batter topping evenly over the hot peaches, creating a rustic, uneven layer.
- Add Cinnamon-Sugar Sprinkle: In a small bowl, mix together 3 tablespoons white sugar and 1 teaspoon ground cinnamon. Sprinkle this evenly over the batter topping to add a flavorful sweet crust.
- Bake Cobbler: Return the assembled cobbler to the oven and bake at 425 degrees F (220 degrees C) until the topping is golden brown and crisp, approximately 30 minutes. The peach filling should be bubbly.
Notes
- For best results, use freestone peaches as they are easier to peel and yield better texture in baking.
- To avoid a runny cobbler, rely on cornstarch to thicken the peach juices and consider baking a little longer if peaches are very ripe and juicy.
- Dropping spoonfuls of batter rather than spreading it allows steam to escape, creating a lighter topping texture.
- You can freeze the unbaked cobbler for up to three months; bake fresh from frozen for optimal texture.
Nutrition
- Serving Size: 1/4 of cobbler
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg
