Southern Peach Cobbler + Video

4.82 stars from 11 reviews

This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.

Author: Donna Elick

Servings:

Prep Time30

Cook Time30

Total Time1

Ingredients

For the 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

For The 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

for sprinkling

3 tablespoons granulated sugar

Instructions

Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
Make the Peach Filling: In a large mixing bowl, combine 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, and 2 teaspoons cornstarch. Toss gently until evenly coated.
Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.
Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.

Video

Notes

Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.

Storage: Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

Freezing Instructions: Freeze fully baked and cooled cobbler in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

Customization Ideas: Add a handful of blueberries or raspberries to the peach filling for a fun twist. For a crunchier topping, sprinkle coarse sugar over the topping before baking. Serve with cinnamon ice cream for a spicy-sweet finish.

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