Peach Cobbler Recipe

Peach Cobbler Recipe The Best Southern Peach Cobbler

Author: Chef Mia

Description

This peach cobbler recipe is a classic Southern dessert made with peaches and a buttery golden crust. This recipe is easy to make and it brings authentic Southern comfort right to your dinner table. It is perfect for holidays, Sunday dinners or any special occasion.

Instructions

Preheat Oven to 350 degrees. Roll out one of your pie crusts and place it on the bottom of a baking dish.

Sprinkle cinnamon and sugar on the pie crust and lightly rub them in. Place your dish in the preheated oven and cook for 10 minutes then set it aside until later. Melt the butter in a large sauce pan or pot. Add the peaches and simmer for 5 minutes.
Next add the lemon juice, vanilla, granulated sugar, brown sugar, cinnamon and nutmeg.
Simmer on medium heat for 10 minutes stirring frequently. Add the peaches to the baking dish then add the strips of pie crust over the peaches.

Sprinkle cinnamon and sugar on the top crust then place it in the oven and bake for 50 minutes or until crust is golden brown.

Notes

NotesFresh peaches make the best peach cobbler but when unavailable frozen peaches or can peaches can be used instead. The filling for your peach cobbler can be made a day ahead of time. Just make certain to store it in the refrigerator once cooled. Serve your peach cobbler warm with a cool scoop of vanilla ice cream. Leftover peach cobbler can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 353kcal

Homemade Peach Cobbler

It just doesn’t get any better than Peach Cobbler! It’s a super easy recipe with juicy peaches and sweet, buttery topping – what’s not to love? Make it anytime of year with canned, fresh, or frozen peaches. Don’t forget a scoop of vanilla ice cream!

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Homemade Peach Cobbler

Author: Chef Mia

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Description

There is just nothing better than fresh homemade Peach Cobbler in the summertime! Or make it any time of year with canned or frozen peaches. This easy recipe features juicy peaches with a sweet buttery topping! Perfect with vanilla ice cream.

Ingredients

Scale

5 pounds fresh sliced peaches, about 14 medium peaches

1 & 1/2 cups granulated sugar
1/3 cup all purpose flour
1/4 teaspoon cinnamon

1/4 teaspoon cardamom, or nutmeg
1/4 teaspoon kosher salt

Instructions

Start by preparing your peaches. Peel with a vegetable peeler if they are firm. If they are ripe, a vegetable peeler will bruise them so it's best to blanch: bring a large pot of water to a boil. Add the peaches a few at a time so that they are totally submerged. Let boil for 30-45 seconds. Remove from the boiling water. When they are cool enough to handle, use your hands to easily remove the peels. Slice the peaches. You should end up with about 9 cups of sliced peaches. Add your peaches to a 9×13 inch casserole dish (no need to grease the pan).

Top your peaches with 1 and 1/2 cups granulated sugar. You can use a little more sugar (up to 2 cups) if your peaches are under ripe. Or use about 1 and 1/4 cups sugar if they are super sweet.
Sprinkle 1/3 cup flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (or nutmeg), and 1/4 teaspoon kosher salt on the peaches. Gently stir the mixture together, being careful not to bruise and break the peaches. Set aside.
Preheat your oven to 375 degrees F.

In a large bowl, add the dry ingredients: 2 and 1/2 cups flour, 1 and 1/2 cups sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder. Whisk it together.
In a small bowl, whisk together 1 egg and 1/2 cup buttermilk*. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour, see photos. Pour the flour mixture on top of the peaches and spread around evenly.
Chop a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture.

Sprinkle 2 or 3 tablespoons sugar over the top. I used half granulated sugar and half demerara (raw) sugar to give it extra crunch.
Bake at 375 for 45-55 minutes. The top should be turning light brown. Once it is light brown all over the top (not just in a few spots) and it's bubbling like crazy, it's done. I like to turn on my broiler and broil the cobbler for 1-3 minutes at this point. No need to move the oven rack up. It gives it an extra crisp browning that I just love. Who doesn't want a crispy crunchy top? But don't walk away! Keep an eye on it, I can't tell you how many things I've lit on fire in my broiler. Check it every 60 seconds.
You are supposed to let it cool completely. Hogwash! Wait 15 minutes to let the juices set up and then dig in! Vanilla ice cream is pretty much essential for serving.

Store leftovers covered on the counter.

Notes

*Cheater buttermilk: in a glass measuring cup add 1 teaspoon vinegar or lemon juice. Fill to the 1/2 cup line with milk, preferably whole milk. Stir and let sit 5 minutes, then use as directed in the recipe.
Canned peaches: Drain 4 (29 ounce) cans of sliced peaches. When drained, this comes out to about 9 cups of peaches. Let them sit in the colander for at least 10 minutes, stirring occasionally. Make the recipe as stated, but only add 1 cup of sugar to the peach filling (not 1 and 1/2 cups. Canned peaches have been sitting in syrup and are already so sweet.) That’s the only change you need to make!
Frozen peaches: Buy three (16 ounce) packages of frozen peaches. (Should be about 9 cups.) Do not thaw. Dump in your casserole dish, add the other ingredients as specified, and voila! That’s it. Frozen peaches have a lot of moisture in them, so your cobbler might be a little juicer than usual, but who’s going to complain about that?
This recipe is super easy to halve! Just cut all the ingredients in half and bake in an 8×8 or 9×9 square pan.
Hungry for Peach Crisp? Use the base peach filling recipe found here (fresh, canned, or frozen), and cover with the topping ingredients found on my Apple Crisp Recipe, (maybe cut the nutmeg a smidge unless you love nutmeg). Bake as instructed on the Crisp post.

Nutrition

Calories: 462kcal

Sugar: 68g
Protein: 6g

Paula Deen’s Peach Cobbler Recipe

These seriously could not have turned out any better. I am so excited for you to try them! Like squealing-hovering-over-your-shoulder-in-the-kitchen kind of excited. This sweet and yummy Paula Deen’s Peach Cobbler Recipe is so easy to make and definitely a crowd-pleaser.

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Paula Deens Peach Cobbler Recipe

Author: Chef Mia

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Description

Quick and easy peach cobbler. The perfect recipe to stretch out those summer days a little bit longer!

Instructions

Preheat oven to 350 °F.

Put the butter in a 3-quart baking dish and place in oven to melt.
Whisk together the sugar, flour, and milk. Pour the batter over the melted butter. Do not stir.
Spoon peach slices on top, and slowly pour the syrup in as well. Sprinkle with ground cinnamon if desired.