Southern Peach cobbler is a traditional dessert in the south and all over the world. Warm, sweet peaches with a decadent cobbler style crust is the perfect treat for any occasion.
Peach cobbler brings back so many amazing memories for me. Living in the South for over 15 years, I was afforded the opportunity to eat some of the most AHHHMAZING comfort food, and peach cobbler is one of my favorites.
Since this cobbler recipe has been in my family for so long, I have learned to make it with my eyes closed! It is truly special to make a dessert from scratch, without having to worry about the outcome. Several generations of aunts and grandma's have helped perfect this treat.
Another one of my favorite cobbler recipes is Ree Drummond's from the Pioneer Lady on the Food Network. One of the reasons it is my favorite is because she took a couple short-cuts, using frozen peaches being one of them. We love ours with a lot of cobbler (crust) though!
Let's talk about making the peach cobbler:
This recipe calls for a bit more for the topping- because that's the favorite part of peach cobbler in this house!
It's made super simple, using frozen peaches instead of fresh cuts out a lot of time and labor. Fresh peaches can most certainly be substituted in place of the frozen, but I can assure you, this is just as tasty!
I have also made the recipe using canned peaches, but try to avoid the ones that are in heavy syrup. Even more important, do not use the ones that are made for "pie filling."
The cobbler topping may or may not cover the entire dish. Nonetheless, it will spread out when it bakes. Top it with french vanilla ice cream or whipped cream for the ultimate dessert.
My peach cobbler is too watery what do I do?
Using this recipe should ensure that the cobbler doesn't come out too watery. Sometimes using fresh and frozen peaches will yield more juices than we want. With that said, the addition of corn starch helps thicken the juices in this recipe.
Furthermore, baking the peaches prior to adding the cobbler topping will help gauge the viscosity of the peaches. If there is still too much liquid for your liking after it bakes, use a turkey baster to remove it, or gently pour it out. It is also important to remember that the cobbler will thicken-up as it cools down.
Cobbler vs. pie crust vs. crumble:
A cobbler is a biscuit (bread) like texture. Cobbler is often used for deep dish style fruit desserts, such as this peach cobbler. The topping for the cobbler is a sprinkle of cinnamon and sugar combined.
Pie crust is a dough that is formed and bakes completely. Most pies will have a crust on the bottom, and the top. The crust is typically more firm and crispy than that of a cobbler.
For crumbles, a streussel-like dough is formed and sprinkled on the top of a dessert. Typically crumbles are made with some sort of flour, sugar, butter, and sometimes oats or nuts.
Although all three types of toppings can be used for desserts, this particular variation uses the cobbler style topping. Although the photos may look like the topping is "crumbly," it is in fact more of a biscuit/dough-like consistency.
How do you store and reheat the peach cobbler:
If (and when) our household has leftovers, we simply put it in an airtight container, or cover the dish with aluminum foil and place it in the refrigerator. When it's time to reheat, simply pop-it in a microwave, in a safe dish of course, and reheat for 30 seconds to 1 minute.
- 2 bags Frozen peaches, 20 ounces each
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Almond extract
- ½ tablespoon Cinnamon
- ½ teaspoon Nutmeg
- 2 teaspoons Corn starch
- 1 teaspoon Cream of tartar
- ½ stick Butter, unsalted room temperature
- 2 tablespoons Water
- 1 teaspoon Fresh lemon juice
- 2 cups Flour
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 2 tablespoons Baking powder
- 1 tablespoon Cinnamon, reserve ½ for garnishment
- 1 stick Butter, unsalted cold
- ¼ cup Boiling hot water (see notes)
- ½ teaspoon Salt
- 3 tablespoons Granulated sugar, to dust top of cobbler
- Preheat oven to 375 degrees
- Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.
- Cover the dish with foil and cook mixture in the oven for 20 minutes.
- While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.
- Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.
- Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.
- Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.
- Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.
- Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.
Substitute 8 fresh peaches in place of frozen peaches if desired.
Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.
Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.
If too much liquid remains, remove some using a turkey baster, or gently pour it out. Cobbler will thicken as it sits.
VIDEO IS A SYNOPSIS OF THE RECIPE- IT IS NOT THE FULL RECIPE.
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Serving Size:6 people
Amount Per Serving: Calories: 1130Total Fat: 41gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 111mgSodium: 855mgCarbohydrates: 191gFiber: 4gSugar: 150gProtein: 6g
This website provides approximate nutrition information as a courtesy and for convenience only.
*VIDEO IS A SYNOPSIS OF THE RECIPE MEANT TO SHOW STEPS TAKEN- IT IS NOT THE FULL RECIPE.