Description
This classic Southern peach cobbler combines juicy, spiced peaches with a buttery, tender topping that crisps perfectly, ideal for enjoying warm evenings with vanilla ice cream.
Ingredients
- 8 fresh peaches, peeled, pitted, and thinly sliced
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tsp fresh lemon juice
- 2 tsp cornstarch
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 12 tbsp unsalted butter, chilled and cut into small pieces
- ½ cup boiling water
- 3 tbsp granulated sugar (for sprinkling)
Instructions
- Preheat oven to 400°F (or 425°F for light-colored metal pans). For dark or glass pans, use 400°F.
- In a bowl, toss peaches with both sugars, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated.
- Spread peach mixture in a 2-quart baking dish and bake for 10 minutes.
- Meanwhile, mix flour, sugars, baking powder, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in boiling water until just combined—don’t overmix.
- Remove peaches from the oven and drop spoonfuls of the topping over them, leaving spaces so peaches can bubble up.
- Sprinkle the remaining sugar over the topping. Place the dish on a rimmed baking sheet to catch drips. Bake 30 minutes or until topping is golden and filling bubbles.
- Let it cool slightly, then serve warm—especially delightful with vanilla ice cream.
Notes
- Use frozen or canned peaches: thaw and drain before coating with sugar, spices, and cornstarch.
- Swap spices: try a pinch of cloves, mace, or more cinnamon if desired.
- Adjust sweetness: use raw or demerara sugar in topping for extra crunch.
- Baking vessel tip: reduce oven temperature by 25°F if using glass or dark pans.
- To keep cobbler from getting soggy, toss peaches in cornstarch before baking to thicken extra juices.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
