The south is famous for its sweet, juicy peaches. This southern peach cobbler serves as a perfect advertisement for them. Luckily, the recipe made it into every state in North America, spreading the message about how delicious peaches can be, especially when combined with a cobbler crust and the right spices.
The south is responsible for some of the best comfort food known to man, and this peach cobbler fits right into that category. To make the recipe easier, you can use fresh, frozen, or canned peached; we don’t discriminate! Try this delicious recipe with a scoop of vanilla bourbon ice cream and you will fall in love.
How to make Southern Peach Cobbler?
- Preheat the oven to 375 F degrees.
Oil a 9”x13” baking dish.
Fill the dish with peaches, sugar, vanilla and almond extract, cinnamon, corn starch, nutmeg, cream of tartar, lemon juice, butter, and water. Mix.
Cover with foil and bake for 20 minutes.
Mix flour, sugar, baking powder, salt, and cinnamon in a bowl.
Add a cold stick of butter to the mix. Break it into small pieces and mix.
Add hot water and stir.
Take the dish out of the oven and scoop the dough on top of the peaches.
Sprinkle a mix of sugar and cinnamon over the dough.
Bake until the crust turns golden brown, about 30-45 minutes.
Can I use canned peaches for my southern peach cobbler?
Canned peaches will make a great substitute for frozen or fresh ones! If you already have a can at home and don’t want to run to the store, you’re sorted. However, pay attention to the can when you’re buying it. Don’t buy canned peaches meant for pie filling. Similarly, avoid canned peaches in heavy syrup.
How to store southern peach cobbler?
If you happen to have leftovers, simply pop them in the fridge. They should last for a couple of days in an airtight container or covered with aluminum foil. When you’re ready to eat, take the cobbler out of the fridge and heat it up in the microwave. It’ll taste even better with a scoop of ice cream!
What’s the difference between a crumble and a cobbler?
The two are very similar and often confused. A cobbler is usually defined as a fruit dessert with a biscuit-like topping made of flour. A crumble, on the other hand, is a dessert with a streusel topping. Another similar dessert is a crisp, which is the same as a crumble, but it contains oats.
- 2 bags Frozen peaches, 20 ounces each
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract, (optional but recommended)
- 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
- ½ cup Granulated sugar
- ½ 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. Fresh peaches are likely to yield more liquid. 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.