Saturday, July 22, 2017

Best Ever Southern Peach Cobbler (With Video)

http://www.theslowroasteditalian.com/2011/09/southern-peach-cobbler.html

Best Ever Southern Peach Cobbler is the simple recipe of your dreams.  Fresh sweet peaches baked in a spiced sugar mixture and topped with the most amazing cobbler topping.  Sprinkled with sugar for a caramelized topping it is heaven on a plate.

After 6 years of making this recipe I was so excited to have my 7-year-old prepare it. I cut the peaches and cut in the butter. She did the rest. So easy a kid can make it and perfect every time!


Living in Southwestern Florida for so many years I developed an appreciation for many Southern things (not really the south, but a lot of Southern exposure).  One of which is Southern desserts such as pies, crisps, and cobblers.  None have stuck with me quite as much as this recipe that my friend Mary shared with me, long after I moved to Arizona.

The peach mixture is luscious and creamy.  The cobbler is absolutely divine.  It is crisp on the outside and cakey on the inside.  Served along side a scoop of vanilla ice cream and you'll be in heaven.

This cobbler transports me to a small Southern town, where your neighbor bakes you a fresh cobbler with peaches they picked off their tree.  You sit on your porch drinking iced tea watching the sunset.  Your kids play out front with the neighborhood kids and you haven't a worry in the world.  You leave your front door open during the day and sleep with the windows open at night.  You hear musical phrases such as "all ya'll", "fit to be tied" and "down yonder" where they are "fixin' to" do something and they don't think or consider...  They "reckon".

Such fond memories with every bite of this fabulous cobbler.  I know you will enjoy it as much as I do!  Chad and Munchkin are HUGE fans too. This cobbler is calling to me in my dreams, so I reckon' I'll be fixin' to make another!

Enjoy!

With love from our simple kitchen to yours. 

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Check out more of our favorite peach cobbler recipes:  Click on the image or the bold recipe title and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2017/07/peach-cobbler-cheesecake-salad-recipe.html

Peach Cobbler Cheesecake Salad comes together so simply with fresh peaches, a rich and creamy cheesecake filling and glorious bits of crisp sweet 'cobbler' to create the most spectacular fruit salad ever! Every bite is absolutely bursting with flavor and you are going to go nuts over this recipe!

http://www.theslowroasteditalian.com/2013/10/perfect-peach-cobbler-dump-cake.html

Perfect Peach Cobbler Dump Cake is a very easy cake made in one bowl, poured into a pan and canned peaches are poured over top.  It doesn't get much easier than that.  Well my three year old did most of the work and that is a simple cake. 

http://www.theslowroasteditalian.com/2012/08/peach-cobbler-pound-cake.html

Peach Cobbler Pound Cake has all the flavor of your favorite cobbler, in a moist delicious pound cake!  Vanilla, nutmeg and cinnamon combine with a touch of almond to really bring the flavor home.  Sugared pans, in lieu of floured help to create a fantastic crisp crust, the perfect touch to this melt in your mouth moist pound cake!

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Want to see how easy it is to make this Best Ever Southern Peach Cobbler ? Watch the video!


Best Ever Southern Peach Cobbler
SERVES  12 | ACTIVE TIME 30 Min | TOTAL TIME 1 Hour


8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For Cobbler Topping:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water

FOR SPRINKLING:
3 tablespoons granulated sugar

Preheat oven to 400°F(if you are using a dark or glass pan - 425°F if you are using a light color pan).

In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. 


Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise).  Bake until topping is golden, about 30 minutes.
Top with ice cream if desired. Serve and enjoy!!

Recipe adapted from Allrecipes.com 
 

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

94 comments:

  1. I know what you mean here in south Florida we are exposed to a lot of southern food but we are not really considered southern. We do have grits for breakfast in the school that I work at! :) I love peach cobbler and yours looks delicious! Funny how you used Utah peaches!

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    1. Utah peaches are the BEST, and they are in season right now! Best time of the year!

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    2. Utah peaches are the BEST! And they are in season right now, best time of the year!

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    3. Colorado peach are the best, try them

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    4. I think Michigan peaches are the best...stood at 1 tree and picked a bushel and when you bite into one, the juice runs down the side of your mouth, so sweet and juicy!! I love Michigan peaches. Don't get Georgia peaches or Florida peaches, too mealy and no juice. I lived in Fl for over 30 years, never had a good peach and now I live in Ga. and still no good peaches!!

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    5. Alabama has the best peaches, so juicy and tasty!

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    6. I agree, Colorado peaches are the absolute best! My mother always waited for them to can in the fall. As soon as I see the peaches in the store in the late summer I start waiting for the good ones from Colorado!

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    7. Seriously? I disagree, Georgia peaches from "Pearson Farm" are the "Bomb"sooo juicy we eat them over the sink or over a plate! We get them via Tree-Ripe citrus, trucked to WI. They're not long picked from the trees.Even delish after frozen in lite syrup 1.5 yrs later! Not ever mealy unless you let them sit for too long..Groc. store ones suck in comparison.

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    8. Uh-oh! A peach war! I just bought some here in New Hampshire and they are succulent and smell like heaven. Our crop was wiped out by late frost last year--zero peaches! So this year they had all that pent-up energy and they are the best I've had in years! It seems that it matters less where they are grown than being allowed to tree-ripen.

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    9. Illinois peaches are the best!

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    10. Y'all got peaches in Illinois?...just kidding, I love peaches from anywhere

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    11. I think Oregon peaches rate A

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    12. TX Hill country peaches are hard to beat. But I like them all!

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  2. Truly the best peach cobbler recipe EVER! I LOVE this dessert. Please have some for breakfast for me, k?

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  3. This look awesome I love peaches!! gloria

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  4. I love cobblers.I love peaches.I love how you made it;)

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  5. Ohhh - yummy! You know this speaks to me. I can smell it now :)

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  6. Wow, this looks wonderful. I have a new appreciation for all things SOuthern too. We've lived in the South six years now.

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  7. This looks great... I make the same recipe and love it,that crust is so delicious~

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  8. could you use apples instead of peaches and do the same thing?

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    1. Absolutely. You would cook at 400 degrees for 35-45 minutes (until top is golden brown and juices are bubbling). Enjoy!

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    2. Thank you! Being a southern gal, I'm not really fond of peaches. Was wondering if you could use this basic recipe for other fruits/berries.

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  9. Your peach cobbler looks wonderful!

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  10. I am born and bred Southerner and this is the first cobbler my grandmother taught me to make. It is the best. Thanks for the memories.

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  11. This is a great recipe! My family really enjoyed this for the holiday. I had to bake a 2nd cobbler the next day! Thanks for this recipe!

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  12. Made this for dessert tonight ~ it looks wonderful, I'll have to come back to tell you if it tastes as good as it looks and smells. :)

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    1. This is truly the best ever peach cobbler I have ever eaten. Can't wait to hear your thoughts.

      Enjoy!

      Donna

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    2. This cobbler is AMAZING! My husband and I ate the entire thing ourselves over the course of two days. I'm making it for the second time today. The topping is absolutely perfect - just thick enough and browns nicely without getting too crunchy.

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  13. I made this cobbler for dinner this evening. Everyone raved about it and said it was the best peach cobbler they've ever eaten. Thank you for the recipe. Delicious!

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  14. Could you use frozen peaches?

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    1. Frozen peaches would be great. You may want to add a little more flour (frozen peaches will release a lot of liquid as they cook) and may need to adjust the cooking time by a few minutes. Enjoy! Let us know how it goes.

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  15. Can you use can peaches ?

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    1. I have not made this recipe with canned peaches. They tend to be softer so the final product would be different. Try it, (drain all the juice) let us know how it goes. Enjoy!

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  16. Please stop doing this to me! This made me immediately hungry!

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  17. Hoping to get me some good ole Georgia peaches at the Farmers Market to make this.

    Lexington Barbecue in Lexington, NC makes an awesome peach cobbler. If you're ever in the area, I highly recommend it along with a block of vanilla ice-cream in it.

    Thanks for the recipe! I pinned it!!

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  18. How important is it to use brown sugar with this recipe? Could Stevia be used instead of white sugar... and the brown sugar for that matter?

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    1. I have never baked with Stevia. The purpose of the sugar with the fruit is a sweetener so it would be replaceable in that part. In the cobbler there is a possibility that it could effect how light the cobbler is. The sprinkling on top, I would say do not use stevia here, you can just omit it.

      I am excited to hear how it comes out, come back and let us know.

      Best,

      Donna

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  19. What are your thoughts using a cast iron skillet?

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    1. I have never prepared it in a cast iron skillet, but I imagine it would be amazing. I am going to try it next time I make this recipe. Let me know how it goes! Enjoy.

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    2. Thank you so much for your recipe post and reply Donna! I tried the cast iron skillet following your recipe and it was delicious! Turned up the heat to 425 and watched it, took it out of the oven at about 25 minutes. Will make this again!!!

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    3. Yay! I am so happy you loved the recipe. I will be trying a cast iron skillet next time for sure. Happy cooking.

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  20. What are your thoughts about using a cast iron skillet?

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  21. Yesterday I bought 40 pds of Oregon peaches (best in the world), so of course I had to try this recipe......its in now. As a rule I mix 1/4 cup of cake flour whenever I bake, cobbler looks & smells good.

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  22. Update on the peach cobbler I made this morning, this recipe didn't work for us. I needed to bake it 10 minutes longer, after 40 minutes biscuits were still raw in the middle. Also, I don't think there's enough cornstarch, I would suggest 1 TB.

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    1. Wow! Surprising to hear that about needing more cornstarch. The topping always sets for me. So odd. Did you make any substitutions?

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    2. Hi Donna,
      I think the mistake was on my part! I put peaches in lemon water while peeling 'em, I don't think they would have been so runny if I hadn't done that. But, it did take an extra 10 minutes to bake, no biggie. I'll make this again since we have about 30 more pds of peaches left :-)

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    3. Yes, the lemon water may cause them to release extra juice or perhaps your peaches were extra juicy. Wow! I miss those days of having an over abundance of peaches. Enjoy!

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  23. How important is it to use UNsalted butter?

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    1. If using salted butter, just cut the salt in the recipe by 1/2 teaspoon and you will be fine. Enjoy and let us know how it goes.

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  24. what happens if I use salted butter?

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    1. Just cut the salt in the recipe by 1/2 teaspoon and you will be fine. Enjoy and let us know how it goes.

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    2. I used this recipe as my first attempt in making this dish and it was absolutely marvelous! I made it for Thanksgiving so I didn't have time for a trial or practice run. Its very difficult to find good peaches this time of year in Maryland, so I used 2 (29 oz canned) peaches and drained them completely. For sprinkling, I substituted 1 tablespoon of white sugar for brown sugar. For the cobbler, I had sea salt on hand so I used that and I also used salted butter...which results in a sweet with a hint of salt taste which everyone loved! I will definitely be making this again!

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  25. What do you do with the 1/2 cup of boiling water? What pan size is this ideal for?

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    1. It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

      8x8 is a good size.

      Enjoy and let us know how it goes.

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  26. Also wondering when to use the boiling water.

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    Replies
    1. It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

      Enjoy and let us know how it goes.

      Delete
  27. Would you use dark brown sugar or light brown sugar?

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  28. I've been looking for the "AA" grade coarse non melting sugar the bakeries use, impossible to find on the shelf at the grocery store, and on-line it is incredibly expensive. stopped at the bakery section of my local grocery store and they sold some to me. it is still expensive but I love the look and the crunch on deserts like this peach cobbler and on muffins.

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    1. Look in the store for Turbanado sugar. Most grocery chains carry it now by the other sugar. I think I paid around $4 for the bag.

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  29. I think I would make only one corrections... add ice cream when serving! YUM!

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  30. Wondering if you could use frozen peaches.

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    1. I used frozen peaches & it turned out great. I made it as directed except I thawed the peaches first and then mixed them up w/ the sugars etc and baked them for 30 minutes instead of 10. At 10 minutes they were still very firm. I also only needed 20 minutes of baking time at 400 rather than 30.

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  31. Looks great. What size baking dish did you use?

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  32. Trying out the recipe with peaches just picked from an orchard west of the Cascade Mtns in WA state, if there are any left to bake with.

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  33. I had the same problem as another commenter, my cobbler was well done on top but mushy and not done underneath. Any suggestions? Otherwise a good recipe!

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  34. Donna , Could we use blackberry's instead of peaches. You know we have tons of blackberry's here in Oregon.. and they are now ready to pick...

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  35. Temperature is too high. Bake at 350 for 45 min is what I did and it came out perfect.

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  36. Temperature is too high. Bake at 350 for 45 min is what I did and it came out perfect.

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  37. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.

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  38. Is it possible to make any op arti of this in advance? Like the filling and the topping and then just bake them later? Thanks!

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  39. Thank you so, so much for sharing this recipe. I made it today and my daughter and I loved it. I swear it was a spiritual experience. I want to print the recipe on fancy paper, frame it, and hang it on my kitchen wall! The flavors were perfectly balanced, tart, sweet and salty, and the technique was simple and gave a flawless result. Bliss!

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  40. I love peach cobbler warm from the oven, and don't forget to add a nice scoop of vanilla ice cream on top!

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  41. I just made this recipe as a surprise for my daughter, the directions were easy and simple to follow, it looks and smells delicious, can't wait for her to taste it!

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  42. Has anyone assembled this, and then freeze it for later baking? I NEED to use the peaches I have but am traveling this weekend and would love to bring this along. But I love desserts make this right out of the oven cooled slightly. Thoughts?

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  43. I have some baking in a 9x9 pan atm. It smells delicious in here. Thanks for the recipe.

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  44. What size pan should I use???? Approximately how many will this recipe serve? Sounds perfectly yummy and would like to make it for a family pig roast that is coming up.

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  45. What size baking pan is to be used and how many (approx) does this recipe serve?

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  46. My go - to recipe.. so easy.. super delicious!

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  47. Thank you for this recipe (which I will be making very soon), but also for the story that accompanied it. It felt like a step-back-in-time to a period I like to refer to as the "Mayberry" life! Loved it! MilliDew

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  48. I haven't made this recipe because I think of myself as a non-baker. But I love peaches and I love peach cobbler, so I'm going to make your recipe and will report back with my results. Thanks.

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  49. Niagara region un Ontario, Canada has amazing peaches and other fruits; sadly the season is too short! Thanks for the recipe,I just finished making it and will take it out of the oven shortly!

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  50. I made this recipe with canned peaches. I used 3 cans. It turned out perfectly and was a hit! I made sure to drain the peaches well before putting them in the bowl, and it was the perfect thickness. I used a 9 X 13 pan, and it fit nicely. Also, I added a teaspoon or so of vanilla extract to the cobbler crust on top, and it added a nice touch! A easy recipe that is yummy! It doesn't get much better than that!

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  51. Just made this, and had to make a second one the next day, as everyone loved it so much! Thanks for sharing...it's fabulous!

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    1. Holli@TheSlowRoastedItalianSeptember 25, 2017 at 4:21 PM

      Thanks so much! We are so happy you enjoyed it!

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  52. This recipe was fantastic. I bought my peaches from an Illinois peach orchard for this recipe ..fresh off the trees. It fit nicely into a glass pan and the guests loved it. Everyone wanted a dollop of vanilla ice cream on the warm cobbler. It doesn't get any better than this.

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  53. Does this need to be made fresh or can I make it one day ahead. if so how do I store it?

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    1. You can certainly make it ahead. I make it, wrap it in foil and refrigerate it. Then I warm it up before serving. Enjoy!

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  54. Had cobbler half cooked when got call canceling event I was preparing it for. Have frozen it. Hope it freezes,thaws,finishes baking well. Too expensive to waste.

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    1. Absolutely! I have baked it and frozen it. Freezing it after par-baking is an interesting test. Let me know how it goes!

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