Southern Peach Cobbler

Southern Peach Cobbler is a classic Southern dessert made with sweet, juicy peaches and a golden, buttery crust. It’s simple to make and perfect served warm with a scoop of vanilla ice cream.

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Course: Dessert

Cuisine: Southern

Keyword: Southern Peach Cobbler

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: Servings

Calories: 280kcal

Equipment

9×13 baking dish
Mixing bowls
Knife and peeler
Whisk or fork
Measuring cups and spoons
Pastry cutter or your hands (for the crust)

Ingredients

For the peach filling:

8 fresh peaches – peeled pitted, and sliced
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For the crust topping:

1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter cold, cut into small cubes
¼ cup boiling water
For the cinnamon sugar topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Instructions

Prep the peaches

In a large bowl, mix sliced peaches with both sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Let it sit for 10 minutes so the juices start to release.

Make the crust topping

In another bowl, stir together flour, both sugars, baking powder, and salt. Add the cold butter. Use your fingers or a pastry cutter to blend it until the mix looks crumbly. Slowly stir in the boiling water to form a dough—it’ll be thick and sticky.

Assemble

Pour the peach mixture into your baking dish. Drop spoonfuls of dough over the peaches. It doesn’t have to cover the whole top—it will spread as it bakes.

Add cinnamon sugar topping

Mix the sugar and cinnamon, then sprinkle it over the crust.

Bake

Bake at 425°F (220°C) for about 40–45 minutes, or until the top is golden brown and the peach filling is bubbling at the edges.

Cool and serve

Let it cool for 10–15 minutes. Serve warm with vanilla ice cream for the full Southern experience.

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