Southern Peach Cobbler
A classic dessert that brings summer to your table with juicy peaches, sweet sugars, and a crunchy topping. Best served warm with ice cream or whipped cream.
Ingredients
Filling
- 6 large peaches, pitted (about 4-5 cups peeled and cut into slices) Choose ripe peaches for best flavor.
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon Feel free to add other spices like ginger or cardamom.
- 1/8 teaspoon nutmeg
- 1/2 lemon juiced
- 2 teaspoons cornstarch
Topping
- 1 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter (cold and cut into small cubes)
- 1/3 cup hot water
- 3 tablespoons granulated sugar (to sprinkle on top)
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, add the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until combined.
- Place the peach mixture into an 11-inch cast-iron skillet or a baking dish.
Topping Preparation
- In another medium bowl, combine the flour, sugars, baking powder, and salt. Mix well.
- Add the cold butter cubes into the flour mixture. Using your fingers or a pastry cutter, blend until it resembles wet sand.
- Slowly mix in the hot water just until combined.
Assembly and Baking
- Spread the topping over the peaches evenly and sprinkle with the extra granulated sugar.
- Place the skillet or baking dish on a baking sheet to catch any spills. Bake for 30-35 minutes, or until the topping is golden brown and the peaches are bubbly.
- Serve warm with ice cream or whipped cream for a delightful treat.
Notes
To store leftovers, cover with plastic wrap or aluminum foil and keep in the refrigerator for about 3-4 days. Reheat in the microwave or oven until warmed through.