Easy Southern Peach Cobbler
This simply delicious (and easy to make!) Southern Peach Cobbler is a sweet September treat made with fresh, juicy pieces and the perfect amount of spice. Warm and cakey with delightfully crisp edges, this dessert is sure to take the cake (or should we say cobbler?) at your next get-together.
Serve with a dollop of vanilla ice cream or whip cream and a glass of Sutter Home Chardonnay. Recipe written by Kathleen B originally from Gonna Want Seconds a recipe blog dedicated to delicious foods and her love of cooking.
Prep Time: 30 minutes
Cook Time: 40 minutes
Yields: 12 servings
8 fresh peaches; peeled, pitted and sliced into wedges
1/4 cup white sugar
1/4 cup brown sugar, firmly packed
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1/2 cup boiling water
3 tablespoons white sugar
1. Preheat oven to 400 degrees.
2. In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
3. Pour fruit mixture into a 9×13 inch baking dish.
4.Place in preheated oven and bake for 10 minutes.
5. While peaches are in the oven, add all the cake topping ingredients, except the boiling water, to a medium bowl. Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal. Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
6. After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches. Sprinkle the top of the dough with the 3 tablespoons of sugar evenly. Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.