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Introducing the newest recipe to be transitioned from behind the paywall: my Classic Southern Peach Cobbler. I have adjusted the ingredients slightly, so if you have the book I recommend trying these adjustments and seeing which one you like better. Either will work and turn out beautifully so it doesn’t really matter.
And in case you missed it, I posted a Peaches and Cream Cobbler recipe last month. It has the same flavors as this bad boy, but the decadent addition of cheesecake.
Classic Peach Cobbler Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Classic Peach Cobbler recipe:
- Peaches: This recipe calls for fresh peaches. Thawed frozen peaches would be a fine substitute, but I don’t know about canned peaches. I’d suggest draining them of their syrup and not sauteing them maybe.
- Granulated sugar, dark brown sugar, turbinado sugar: Our sugars! The turbinado sugar is just to get that beautiful Classic Peach Cobbler crust: the white and brown sugars do all the heavy lifting in the cobbler and filling.
- Ground nutmeg, ground cinnamon, ground ginger, ground coriander, fine sea salt: Our spices. Coriander gives a zip to the cobbler, and the rest flavor our filling. Salt does what salt does: make things taste more like themselves unless you use too much.
- Lemon juice, vanilla extract: Flavor enhancers. Vanilla adds a round warmth, and the lemon juice highlights the flavor of the peaches, even with all the sugar.
- Cornstarch, water: Our thickening slurry. If you don’t mind a runny filling, this can be omitted.
- All-purpose flour, baking powder: Self-rising flour will work fine.
- Unsalted butter: For the Classic Peach Cobbler batter. Salted will work, but you might want to omit or reduce the amount of fine sea salt if you’re sensitive to that.
How to Make Classic Peach Cobbler
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Classic Peach Cobbler recipe:
- Pre-prepare (it’s a thing). Preheat your oven to 400°F and make sure a rack is in the center. Grab a 9×13″ or similarly sized baking dish and spray it with baking spray, or grease it lightly.
- Make the filling. Slice your peaches into chunks or wedges – whatever you prefer. Place a large sauté pan over medium heat and add the peaches, sugars, spices, and lemon juice. Stir to combine and let cook for a few minutes, just until the peaches begin to soften. Combine your cornstarch and cold water in a small bowl, then pour into the peaches along with the vanilla. Stir and cook for 5 more minutes – the liquid should thicken and become pretty syrupy. Pour the peaches into the prepared dish and spread them into an even layer.
- Make the Classic Peach Cobbler topping. In a large mixing bowl combine all of the dry cobbler ingredients – except the turbinado sugar. Use a pastry cutter to cut the butter pieces into the dry mixture, just as you would for biscuits or pie crust. When the butter is incorporated and there are no pieces of butter larger than a pea, set it aside. Pour the boiling water into the topping mixture and use a silicone spatula to combine. At first, it will seem like there’s not enough liquid but there is – as long as you measured your flour accurately – so just keep at it until you don’t see any more dry spots.
- Avengers… (MUSIC SWELLS, CROWD ROARS) Assemble. Plop little amounts of cobbler topping along the top of the peaches, then use the spatula to spread it out evenly. Make sure to seal it against the edges if you don’t want the cobbler bubbling up along the sides. Sprinkle on the turbinado sugar.
- Bake it. Pop the Classic Peach Cobbler into the oven and bake for about 30 minutes or until the topping is golden brown. Dassit! Let rest for 10 minutes before spooning in. We always serve it with vanilla ice cream but it’s delicious on its own!
Obligatory Pinterest Pins –
Classic Peach Cobbler
- Total Time: 1 hour
- Yield: 10 1x
Description
Adapted from The Slow Roasted Italian.
Ingredients
Units
Scale
Filling:
- 2 lbs (about 10 medium) Eastern Peaches, peeled and pitted
- 1/4 C granulated sugar
- 1/4 C dark brown sugar
- 3 tsp cold water
- 2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
Topping:
- 2 1/4 C all-purpose flour
- 3/4 C unsalted butter, cold and cut into chunks
- 2/3 C boiling water
- 1/2 C granulated sugar
- 1/2 C dark brown sugar
- 1 tbsp turbinado sugar, for sprinkling
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground coriander
Instructions
- Preheat your oven to 400°F and prepare a 9×13 baking dish by greasing it lightly with baking spray or shortening.
- In a large mixing bowl combine all of the dry cobbler topping ingredients except the turbinado sugar: flour, sugar, brown sugar, baking powder, coriander, and salt. Use a pastry cutter to cut the butter pieces into the dry mixture, just as you would for biscuits or pie crust. When the butter is incorporated and there are no more pieces of butter larger than a pea, set it aside in a cool place while you prep the filling.
- Slice your peaches into chunks or wedges – whatever you prefer. Place a large sauté pan over medium heat and add the peaches, sugars, spices, and lemon juice. Stir to combine and let cook for a few minutes, just until the peaches begin to soften at the edges.
- Combine your cornstarch and cold water in a small bowl, then pour this slurry into the peaches along with the vanilla. Stir and cook for 3-5 more minutes – the liquid should thicken into a syrup, then pour them into the prepared baking dish. Spread them out into an even layer.
- Grab the bowl with the cobbler topping mixture. Make a well in the center of the bowl and pour in the boiling water. Use a silicone spatula to stir the water into the dry ingredients, until you see no more dry, floury spots.
- Plop little amounts of cobbler topping along the top of the peaches, then use the back of the spatula to spread it out evenly. Sprinkle the turbinado sugar evenly over the entire top, then bake for 30 minutes or until the topping is golden brown.
- Let rest for 10 minutes before spooning in. We always serve it with vanilla ice cream but it’s delicious on its own! Dassit.
Notes
- Check the post above the recipe for detailed instructions and information about the ingredients and equipment needed.
- Prep Time: 15
- Cook Time: 45
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