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Peach Cobbler Recipe

Peach Cobbler (Classic Southern Style)

Wholesome Cove
This peach cobbler recipe uses a trick that most home bakers skip: melted butter goes into the baking dish first, then the batter gets poured directly on top without stirring. As the peaches and their syrup are spooned over that batter, it rises up through the fruit while baking, forming pockets of golden crust between soft, syrupy peach slices.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 325 kcal

Equipment

Ingredients
  

  • 6 cups fresh peaches - peeled and sliced, about 3 lbs or 1.4 kg, 6 to 7 medium peaches
  • 3/4 cup granulated sugar - 150g
  • 1 tablespoon fresh lemon juice - 15ml
  • 1 teaspoon ground cinnamon - 2g
  • 1/4 teaspoon ground nutmeg - 0.5g
  • 1 cup water - 240ml

For the Batter

For the Topping (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Place the 4 tablespoons (57g) of butter for the baking dish directly into the 9x13-inch pan. Set the pan in the oven for 3 to 5 minutes, just until the butter is fully melted, then remove it and set it aside on a heatproof surface.
  • Peel and slice the peaches into wedges about 1/2 inch (1.25 cm) thick. Combine the sliced peaches, 3/4 cup (150g) granulated sugar, lemon juice, cinnamon, nutmeg, and water in a medium saucepan. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 5 minutes until softened. Remove from heat and set aside.
  • In a large mixing bowl, whisk together the flour, 1 cup (200g) granulated sugar, baking powder, and salt. Add the milk, the 1/2 cup (113g) of melted butter, and the vanilla extract. Whisk until the batter is smooth with no dry streaks of flour remaining.
  • Pour the batter directly over the melted butter already sitting in the baking dish. Do not stir the batter into the butter. Spoon the peach filling and its syrup evenly over the batter. Do not stir the peaches into the batter either.
  • If using the turbinado sugar and cinnamon topping, sprinkle it evenly over the peaches. Place the dish in the oven and bake for 45 to 50 minutes, until the top is deep golden brown and the filling is bubbling around the edges. Tent with foil for the last 10 minutes if browning too quickly.
  • Remove the cobbler from the oven and let it rest for 15 to 20 minutes before serving to allow the syrup to thicken slightly. Serve warm, scooped directly from the dish.

Notes

  • Ripe peaches: Use peaches that give slightly under gentle pressure and smell sweet at the stem for the best texture and flavor.
  • Don't stir the layers: Avoid mixing the batter and peaches before baking as this prevents the crust from forming properly.
  • Consistent slices: Slice peaches to a uniform thickness to ensure even cooking throughout the dish.
  • Check doneness: Insert a toothpick into the crust; it should come out clean or with a few moist crumbs, not wet batter.
  • Resting time: Allow the cobbler to rest for at least 15 minutes before serving to prevent the syrup from running.
  • Adjust sweetness: Reduce the sugar in the filling by 2-3 tablespoons if your peaches are very ripe and sweet.
  • Canned peaches: Use two drained 29-ounce (822g) cans and reduce the water to 1/4 cup (60ml), simmering for only about 2 minutes.
  • Frozen peaches: Thaw, drain, and pat dry with a paper towel before using, reducing the water to 1/2 cup (120ml).
  • Storage: Refrigerate covered for up to 4 days or freeze for up to 3 months. Reheat covered with foil at 350°F (175°C) for 15-20 minutes.
  • Make-ahead: Prepare the peach filling up to a day in advance and refrigerate separately from the batter, which is best mixed just before baking.

Nutrition

Serving: 1servingCalories: 325kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 32mgSodium: 190mgPotassium: 220mgFiber: 2gSugar: 38gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
Keyword easy cobbler recipe, peach cobbler, southern dessert, summer baking
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