How to Make Southern Peach Cobbler
Step 1 – Prepare the Peaches
Preheat your oven to 400°F (200°C). In a large bowl, combine peaches, sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Stir well, then spread into a cast-iron skillet or baking dish.
Step 2 – Make the Topping
In another bowl, mix flour, sugars, baking powder, and salt. Cut in the cold butter using your fingers or a pastry cutter until crumbly. Stir in hot water until just combined — don’t overmix.
Step 3 – Assemble & Bake
Spread the topping over the peaches. Sprinkle the top with 3 tablespoons granulated sugar for a crackly crust. Place the skillet on a baking sheet to catch any juices. Bake for 30–35 minutes, until golden and bubbling.
Step 4 – Serve & Enjoy
Let cool for 10–15 minutes. Serve warm with vanilla ice cream or a dollop of whipped cream.
Tips for the Best Cobbler
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Taste your peaches first — adjust sugar depending on their sweetness.
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Keep the butter cold so the topping bakes up tender and flaky.
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Letting it rest before serving helps the filling set up beautifully.
Storage & Reheating
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through for the best texture.
FAQ
Can I make this ahead?
Yes! Assemble the peach filling and topping separately, refrigerate, then bake just before serving.
What if my peaches are too firm?
You can sauté them in butter and sugar for 5 minutes before baking.
Can I freeze peach cobbler?
Absolutely. Freeze unbaked cobbler for up to 2 months, then bake from frozen (adding about 10–15 minutes).
Nutrition (per serving, approx.)
Calories: 315 | Fat: 12g | Carbs: 50g | Protein: 3g | Sugar: 31g | Fiber: 3g
