Southern Peach Cobbler + VIDEO
Southern Peach Cobbler is the perfect summer dessert! Fresh sweet peaches baked with a crispy cobbler topping. Make this recipe for dessert tonight!
After 6 years of making this recipe I was so excited to have my 7-year-old prepare it. I cut the peaches and cut in the butter. She did the rest. So easy a kid can make it and perfect every time!
Living in Southwestern Florida for so many years I developed an appreciation for many Southern things (not really the south, but a lot of Southern exposure). One of which is Southern desserts such as pies, crisps, and cobblers.
None have stuck with me quite as much as this recipe that my friend Mary shared with me, long after I moved to Arizona.
The peach mixture is luscious and creamy. The cobbler is absolutely divine. It is crisp on the outside and cakey on the inside. Served along side a scoop of vanilla ice cream or frozen banana ice cream and you'll be in heaven.
This cobbler transports me to a small Southern town, where your neighbor bakes you a fresh cobbler with peaches they picked off their tree.
You sit on your porch drinking iced tea watching the sunset. Your kids play out front with the neighborhood kids and you haven't a worry in the world.
You leave your front door open during the day and sleep with the windows open at night.
You hear musical phrases such as "all ya'll", "fit to be tied" and "down yonder" where they are "fixin' to" do something and they don't think or consider... They "reckon".
Such fond memories with every bite of this fabulous cobbler. I know you will enjoy it as much as I do! Chad and Munchkin are HUGE fans too.
This cobbler is calling to me in my dreams, so I reckon' I'll be fixin' to make another!
Tips for making southern peach cobbler
- Be sure to adjust your oven temperature if you are using glass pans or dark pans. They cook faster, so reduce your temperature by 25°.
- You can cut in flour with a pastry blender, a fork or 2 butter knives.
Kitchen equipment for making this dessert recipe:
- 9x13 Glass Baking Dish- I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite peach cobbler recipes:
See how easy this Southern Peach Cobbler is to make. Watch the video!!!
Yield: 12
Southern Peach Cobbler
Southern Peach Cobbler is the perfect summer dessert! Fresh sweet peaches baked with a crispy cobbler topping. Make this recipe for dessert tonight!
prep time: 30 MINS cook time: 30 MINS total time: 60 mins
Ingredients
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
For Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
FOR SPRINKLING
- 3 tablespoons granulated sugar
Instructions
- Preheat oven to 400°F (if you are using a dark or glass pan - 425°F if you are using a light color pan).
- In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.
- Top with ice cream if desired. Serve and enjoy!!
Recipe adapted from Allrecipes.com
Originally published September 2011, updated and republished June 2020.
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