My love for cobbler started with the first bite of my grandma’s blackberry cobbler decades ago. As far as desserts go, it’s such an approachable one, rustic and homey but as delicious as any high-end treat you can buy from a pastry case. The combination of the doughy topping (with just a hint of salt) and the sweet, soft cooked-down fruit is unbeatable, especially when topped with a scoop of vanilla ice cream. And if cobbler is as good as it gets, this Southern Peach Cobbler is as good as cobbler gets — it’s perfectly made and super easy to prepare.
Ingredients:
For the Filling:
– 9 cups peaches, sliced into thin wedges (about 8 fresh peaches, or 3 lbs)
– 1 tablespoon lemon juice
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons cornstarch
– 1/2 teaspoon salt
For the Topping:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 12 tablespoons butter, chilled and grated
– 1/2 cup boiling water
For the Cinnamon Sugar Topping:
– 1/3 cup granulated sugar
– 2 teaspoons ground cinnamon
Instructions:
1. Preheat the oven to 425°F.
2. In a large bowl, combine the peaches, lemon juice, 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, cornstarch, and 1/2 teaspoon salt. Stir to combine and transfer to a 9×13-inch baking dish.
3. Bake for 10 minutes. While the peach filling bakes, prepare the topping:
4. In a clean mixing bowl, whisk together the flour, 1 cup sugar, baking powder, and salt. Add the grated butter and toss to combine.
5. Stir in the boiling water quickly, just until combined. The batter will be lumpy.
6. Remove the baking dish from the oven and drop the topping over the filling in large spoonfuls.
7. Stir together the sugar and cinnamon for the topping and sprinkle over the top. Bake until the top is golden brown and the filling is bubbly, about 25-30 minutes.
8. Serve with vanilla ice cream and enjoy!
Note: This may bubble over — place on a baking sheet to catch any drips.
