This recipe is for “Southern Peach Cobbler,” a comforting and classic dessert featuring sweet, juicy peaches baked under a tender, cake-like topping. The image prominently displays a single serving of peach cobbler in a white ruffled ramekin, generously topped with a dollop of whipped cream or vanilla ice cream, suggesting a warm and indulgent treat. The golden-orange peaches with their glistening syrup are visible around and through the golden-brown biscuit-like topping, highlighting the rich fruit base and the comforting texture of the cobbler. This dessert is a staple of Southern cuisine, perfect for satisfying a sweet craving, especially when served warm.
Ingredients:
For the Peach Filling:
- 6 cups fresh peaches, peeled, pitted, and sliced (about 6-8 medium peaches)
- Alternatively: Two 15-ounce cans (about 425g each) sliced peaches in light syrup, drained (reserve ½ cup syrup)
- ½ cup (100g) granulated sugar (adjust based on sweetness of peaches)
- ¼ cup (50g) packed light brown sugar
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice (optional, brightens the flavor)
- ¼ teaspoon salt
For the Cobbler Topping:
- 1 cup (120g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick or 113g) cold unsalted butter, cut into small cubes
- ½ cup (120ml) milk (or buttermilk for a tangier topping)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon coarse sugar or cinnamon sugar for sprinkling on top
For Serving (Optional):
- Vanilla ice cream
- Whipped cream
Equipment:
- 9×13 inch baking dish (or individual ramekins, as shown in the image)
- Large mixing bowls (2)
- Medium mixing bowl
- Whisk
- Pastry blender or two forks (for cutting butter into flour)
- Rubber spatula
- Measuring cups and spoons
Instructions:
Part 1: Prepare the Peach Filling
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). If using individual ramekins, place them on a baking sheet for easier handling.
- Prepare Peaches: If using fresh peaches, peel them by briefly blanching them in boiling water for 30-60 seconds, then immediately transferring to an ice bath. The skins should slip off easily. Slice the peaches. If using canned peaches, drain them well and reserve ½ cup of the syrup.
- Combine Filling Ingredients: In a large bowl, combine the sliced peaches (or drained canned peaches), granulated sugar, brown sugar, all-purpose flour (or cornstarch), ground cinnamon, ground nutmeg, lemon juice (if using), and salt. If using canned peaches, add the reserved ½ cup of syrup. Toss gently to combine and ensure the peaches are evenly coated.
- Transfer to Baking Dish: Pour the peach mixture into your prepared 9×13 inch baking dish (or distribute evenly among individual ramekins, filling them about two-thirds full).
Part 2: Prepare the Cobbler Topping
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This technique is similar to making biscuits or pie crust.
- Add Wet Ingredients: In a small separate bowl, whisk together the milk (or buttermilk) and vanilla extract. Pour the wet ingredients into the dry ingredients with the butter. Stir with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
Part 3: Assemble and Bake the Cobbler
- Spoon Topping over Peaches: Drop spoonfuls of the cobbler topping mixture over the peach filling. You don’t need to spread it evenly; a rustic, slightly lumpy top is characteristic of cobblers. Leave some gaps for the peach filling to bubble through.
- Sprinkle (Optional): If desired, sprinkle the top of the cobbler with coarse sugar or a mixture of cinnamon and sugar for extra crunch and sweetness.
- Bake: Bake for 35-50 minutes, or until the peach filling is bubbly and the topping is golden brown and cooked through. If using individual ramekins, the baking time might be closer to 25-35 minutes. The top should be nicely browned.
- Cool Slightly: Remove the cobbler from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to thicken slightly.
Part 4: Serve and Store
- Serve Warm: Southern Peach Cobbler is best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of the warm cobbler with cold ice cream is classic.
- Storage: Store any leftover peach cobbler, covered, in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven until warm.
- Freezing: You can freeze baked and cooled cobbler, covered tightly, for up to 2-3 months. Thaw in the refrigerator overnight and reheat before serving.
Tips for Success:
- Fresh vs. Canned Peaches: While fresh peaches offer the best flavor, canned peaches are a convenient alternative. If using canned, ensure they are well-drained to prevent a watery filling.
- Don’t Overmix Topping: Just like with biscuits or scones, overmixing the cobbler topping will develop the gluten too much, leading to a tough, less tender topping. Mix until just combined.
- Cold Butter: Using cold butter for the topping is essential for creating a tender, flaky crumb. It prevents the butter from fully incorporating into the flour, leaving small pockets that create steam during baking.
- Sweetness Adjustment: The amount of sugar in the peach filling can be adjusted based on the ripeness and sweetness of your peaches. Taste a small piece of peach before mixing.
- Individual Servings: Baking in individual ramekins, as seen in the image, is a great way to serve for portion control and presentation.
- Other Fruit Cobblers: This base recipe can be adapted for other fruits. You can make an apple cobbler (similar to Apple Cinnamon Crumb Cake Loaf or Apple Cake), berry cobbler, or even a mixed fruit cobbler. Other dump cakes like Cherry Pineapple Dump Cake also feature fruit baked with a simple topping.
- Similar Dessert Types: This recipe is related to other comforting baked desserts like Peach Cobbler Pound Cake (which combines cobbler flavors with a pound cake base), various pound cakes, and fruit-based bars like Caramel Pecan Dream Bars or Lemon Squares.
- Cream or Ice Cream: The combination of warm cobbler with cold whipped cream or ice cream is highly recommended for the best experience.