It is peach season here in the South and that calls for Southern Peach Cobbler! Let me tell you Georgia peaches really are incredibly good! No wonder Georgia is so proud of their peaches–they have good reason! I live in Southeast Tennessee, right on the border of Georgia, so I have easy access to the famous fruit fresh from the trees! I still absolutely love this peach pie found here, which I normally make when I have beautiful peaches around, but this time, I decided to try my hand at a true Southern cobbler. I am happy to report, it was fantastic! The peaches were perfect (of course), the topping perfectly moist and crisp on the edges–served with vanilla ice cream….oh goodness, it made a glorious summer dessert! Perfect for the Back to School Dinner we had last week! This is our yearly tradition and it was a wonderful night this year, topped off with this mouthwatering treat! I shared our menu and more about this years theme here. I know I will be making this recipe again and again! YUM!
Southern Peach Cobbler
Description
**I simply halved the recipe using two pie plates to bake it in, so I could use gluten free flour mix for half the recipe. Also I decreased the sugar because the peaches I used were really sweet already.
Ingredients
- BASE:
- 8 fresh peaches, peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp lemon juice
- 2 tsp cornstarch
- TOPPING:
- 1 cup flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 8 TB butter, chilled and cut into small pieces
- 1/4 cup boiling water
- Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon
Instructions
- Mix together and set aside: 2 TB white sugar, 1 tsp cinnamon
- Preheat oven to 425. In a large bowl, combine peaches sugars, cinnamon, nutmeg and lemon juice and cornstarch. Toss to coat evenly and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile start on the topping. Combine flour, sugars, baking powder, and salt. Blend in butter with a fork or pastry blender, until mixture resembles coarse meal. stir in the water until just combined.
- Remove peaches from oven and drop spoonfuls of the topping over them. Sprinkle entire cobbler with the cinnamon sugar mixture and return to oven. Bake until the topping is golden, about 30 minutes.
- Serve with vanilla ice cream or freshly whipped cream. Enjoy!
I’ve now made this 3 times with different variations and each time was delicious! The first time I made it I did it exactly as the recipe said and everyone loved it. The second time I used a bottle of home canned peaches and didn’t bother draining the juice, and that was delicious too, and I doubled the topping (cause the topping is soooo yummy!) The third time I did it again but with two bottles of peaches and doubled the topping and it was a bit too runny. But everyone loved it still. Thanks for a great recipe!!!
I’ve now made this 3 times with different variations and each time was delicious! The first time I made it I did it exactly as the recipe said and everyone loved it. The second time I used a bottle of home canned peaches and didn’t bother draining the juice, and that was delicious too, and I doubled the topping (cause the topping is soooo yummy!) The third time I did it again but with two bottles of peaches and doubled the topping and it was a bit too runny. But everyone loved it still. Thanks for a great recipe!!!