southern peach cobbler

Southern Peach Cobbler – Get excited because this is the best and easiest cobbler ever! The buttery crisp topping will melt in your mouth. The texture is very similar to pie crust cobbler. It’s a delicious summer dessert that can be made with fresh or canned peaches.

The Easiest Southern Peach Cobbler

peaches

granulated sugar (Add more or less depending on your taste)

unsalted butter

lemon juice

tsp vanilla extract

salt

flour

tsp baking powder

sugar

nutmeg (small pinch

cinnamon

tsp salt

Preheat oven to 400 degrees F. Pour the first can of peaches and it&#039;s juices into a 9x13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.

Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine.&nbsp; **SEE NOTES**

In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.

Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it's fine if you miss some of the edges. See post for steps and pictures about this step. When you're done smoothing the flour, the top should be smooth and not big and lumpy.&nbsp;*SEE NOTES*&nbsp;

Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.

Southern peach cobbler is a flavorful and rich dessert to make. The recipe is easy to make and is made with fresh peaches.

Southern Peach Cobbler

peaches, peeled, pitted, and sliced

brown sugar

nutmeg

cornstarch

all-purpose flour

baking powder

Tbps. butter,

water

Tbsp. sugar

Preheat oven to 425-degrees and grease a baking...

Preheat oven to 425-degrees and grease a baking dish. (I used a 10" x 8" dish).

Peel the peaches and slice them into small...

Peel the peaches and slice them into small pieces.

Add the peaches to a large bowl.

Next, add the sugar, brown sugar, cinnamon, nutmeg,...

Next, add the sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch and toss until all of the peaches are covered.

Pour the peaches into the greased baking dish...

Pour the peaches into the greased baking dish and set aside.

Add the flour, sugar, brown sugar, baking powder,...

Add the flour, sugar, brown sugar, baking powder, and salt to a large bowl and mix well.

Next, add the cubes of butter and mix...

Next, add the cubes of butter and mix until the mixture is like coarse crumbs.

Pour the boiling water into the bowl and...

Pour the boiling water into the bowl and mix until everything is well blended, creating the dough.

Place spoonfuls of dough over the cobbler.

Mix the three tablespoons of sugar with one...

Mix the three tablespoons of sugar with one teaspoon of cinnamon and sprinkle over the peach cobbler.

Bake for approximately 30 minutes or until the...

Bake for approximately 30 minutes or until the top is golden brown.

Serve and enjoy!

https://mediavine-res.cloudinary.com/video/upload/w0hfqwxaqw89wgx0oy80.mp4

Southern peach cobbler is a traditional recipe that is filled with flavor and the comforts of home. The dessert is made with fresh peaches, delicious seasonings, and plenty of love.

This old fashioned peach cobbler is topped with a crisp yet tender biscuit topping. It is a southern classic dessert baked right in your skillet. Serve warm with ice cream

Old Fashioned Peach Cobbler with Biscuit Topping

tsp cardamom or cinnamon

+ 2 tbsp sugar

butter

milk

Preheat the oven to 400˚F.

To make the peach filling, put peach slices in a 10-inch cast iron skillet or 2.5 qt baking pan. Add the sugars, spices, cornstarch, and salt; toss well and set aside.

To make the biscuit topping, whisk together flour, 1/4 cup sugar, baking powder, and salt in a mixing bowl. Cut in the butter pieces until the flour turns into coarse crumb. Whisk egg and milk together in a small mixing bowl and add to the flour mixture. Using a fork, stir the mixture until just combined.

Using a spoon, drop mounds of biscuit topping on the peach filling. Sprinkle the remaining 2 tablespoon of sugar on top of biscuit topping. Bake the cobbler in the preheated oven for 30-40 minutes until the biscuit top is golden brown. Serve warm with vanilla ice cream.

Fresh peaches, fluffy cake topping, and loads of your favorite spices make a Southern Peach Cobbler that truly celebrates this summertime fruit favorite!

white sugar

brown sugar (firmly packed)

Preheat oven to 400 degrees.

In a large bowl, fold&nbsp;the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.

Pour fruit mixture into a 9X13 inch baking dish.

Place in preheated oven and bake for 10 minutes.

While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water, to a medium bowl.&nbsp;

Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal.&nbsp;

Pour in the boiling water and stir just until the mixture comes together and is just mixed through.

After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches.&nbsp;

Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.&nbsp;

Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.

Easy recipe for Bisquick peach cobbler baked with fresh peaches in a cast iron skillet or 8x8 pan. Classic, old time comfort food with a hint of cinnamon.

Old-Fashioned Bisquick Peach Cobbler

biscuit mix

nuts** (optional)

Preheat the oven to 375°F.

Mix the biscuit mix, cinnamon, and nutmeg together in a medium mixing bowl.

Add the milk to the biscuit mix and mix together.

Melt butter and mix it into the mixture, as well.

Then pour the crust into an un-greased cast iron skillet or 8x8 baking dish.

In a separate mixing bowl, mix together the peaches, sugar, and brown sugar.

Spoon the peach mixture over the biscuit mixture in the pan.

Sprinkle with pecans or walnuts, if desired.

Bake at 375°F for about 45 minutes to 1 hour, or until golden brown.

Remove from the oven and cool before serving.

Serve with a dollop of whipped cream or a generous helping of vanilla ice cream.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you&#039;ll ever need.

all-purpose flour*

brown rice flour

tapioca starch

potato starch

Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.

Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Our Southern peach cobbler with frozen peaches and flaky lattice pie crust is a delicious Southern dessert. Serve it with a scoop of ice cream and enjoy!

Peach Cobbler with Frozen Peaches

peach

vanilla extract

lemon juice (optional)

granulated sugar

egg, beaten

Allow frozen peaches and pie crusts to sit at room temperature for approximately 15 minutes.

Meanwhile, preheat the oven to 375°F (190°C). 

On a floured work surface, gently unroll one pie crust, dusting both sides with flour. Use a rolling pin to stretch the crust slightly, if necessary.

Grease a 9-inch pie pan with butter or non-stick cooking spray. Then, place the dough on the bottom of the greased pie dish. 

In a large bowl, combine frozen peach slices, sugar, flour, cinnamon, nutmeg, and diced butter.

Pour the peach mixture into the unbaked pie crust.

Gently unroll the second pie crust on the floured work surface.

Cut it into 8 strips and arrange them in a striped or lattice pattern over the peaches.

Brush the top of the cobbler with the beaten egg, discarding any excess. Fold the edges of the top crust under. To prevent over-browning, loosely cover the edges with strips of aluminum foil or pie crust shields.

Place in oven and bake for approximately 1 hour, or until it is golden-browned and bubbly.

Allow peach cobbler to cool on a rack for about 30 minutes before serving.

This old-fashioned peach cobbler recipe is a Southern classic made with canned peaches and a homemade pie crust!

Southern Peach Cobbler Recipe with Canned Peaches

salted butter (1 stick)

granulated sugar (plus more if needed)

unsalted butter,

egg (beaten with 1 teaspoon of water.)

Drain two of the cans of peaches and add just peaches to a large pot. Add the remaining can of peaches with lite syrup along with butter to a large pot over medium heat and allow everything to melt together.

Once butter completely melts, stir in sugar, cinnamon, nutmeg, and vanilla and allow peaches to come to a boil.

Once boiling, remove 3 tablespoons of peach syrup from large pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined creating a slurry then stir into the pot of peaches.

Cook an additional 30-40 minutes or until syrup thickens and coats the back of a spoon.  Taste and see if you need to adjust sugar or any spices then remove from heat and allow to cool down and further thicken while you make pie crust.

For the Peach Cobbler Filling:

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.

Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.

Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.

Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.

For the Pie Crust:

Preheat oven to 375 degrees.

Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of a 9x13 inch baking pan.

Using a slotted spoon, remove just the peaches from the pot and spoon on top of dough. Next pour the remaining syrup to the peaches (if you like less syrup you can use less. Totally up to you but I wouldn’t use less than 2/3s since it will continue to thicken when baked).

Roll out the final dough ball and decorate the top of the peach cobbler how you see fit with the dough.

Brush the top of the dough with egg wash then sprinkle slightly with ground cinnamon.

Bake for 40-45 minutes or until crust is beautifully golden brown. Cool down and serve.

To assemble the cobbler:

Love your recipes. How can I purchase your cookbook?

Made this. The crust was easy to make, was crispy on the outside and tender where it came in contact with the peaches. I will say I wanted just a tad more salt in that crust. I followed the crust recipe as written, but for the peach filling I did experiment. I had to use peaches that were packed in juice, not syrup. The cobbler still set up thick, wasn't runny. I also used ~3/4 cup of sugar instead of one cup. I wanted to use a bit less butter in the peach filling, so I omitted half of the one stick of butter (57 grams) and replaced that with the same amount (57 grams) of extra canned peach juice I set aside. Clarification: That is in addition to the peach juice you're already instructed to add! By reducing the butter, it certainly felt less rich, so it's doable for a lighter taste, but for the full experience and rich flavor, don't do that. By reducing the sugar, it was sweet enough, but if you want it to taste the authentic, down home way, use the one cup of sugar. My one complaint is boiling the filling for the recommended time was in my opinion, too long, The peaches nearly disintegrated. I didn't mind, but wasn't expecting that. Thank you for giving this recipe.

This is my second time making this recipe and I have received so many compliments on my peach cobbler. It will be a continued staple in my kitchen

https://www.youtube.com/watch?v=5a6z6vwt0Ls

Southern Peach Cobbler Recipe (How to Make Peach Cobbler) – This easy homemade peach cobbler with canned peaches or fresh peaches is the perfect Southern old fashioned recipe made with sweet spiced peaches and homemade butter pie crust.

Check out the full recipe at Grandbaby-cakes.com!

https://grandbaby-cakes.com/southern-peach-cobbler-recipe-how-to-make-peach-cobbler/

Southern Peach Cobbler Recipe

This Easy Peach Cobbler with Canned Peaches is the ultimate no-fuss dessert! Buttery, bubbly, and baked to golden perfection—just pour, bake, and serve warm with ice cream.

Easy Peach Cobbler

Tablespoon Butter

29 oz Canned Peaches in Heavy Syrup (do not drain)

self rising flour

vanilla

Preheat your oven to 350°F. Place the butter in a 2.5–3-quart baking dish and set it in the oven until the butter is fully melted.

In a medium mixing bowl, whisk together the self-rising flour, sugar, milk, and vanilla until smooth.

Remove the hot dish from the oven. Carefully pour the batter over the melted butter—do not stir.

Next, pour the canned peaches (with the syrup) right on top of the batter—again, do not stir.

In a small bowl, mix the 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this over the top of the cobbler.

Bake for 50-55 minutes or until the top is golden brown and bubbly.

Let cool for 10 minutes before serving.

Serve warm with ice cream if desired

hi...I have canned peaches  and would like to know what homemade type topping I could make...do not have bisquick..to make something similar...any suggestions?

I've been making a similar cobbler for years.  My recipe doesn't call for Bisquick though.  I'll have to try yours since peaches are in season.  I've made mine with fresh or canned peaches either are equally as good.  The recipe I have has a self-rising crust so it's not too doughy.

https://content.jwplatform.com/videos/QVOzC3B7.mp4

This Easy Peach Cobbler with Canned Peaches is the ultimate no-fuss dessert! Buttery, bubbly, and baked to golden perfectionâjust pour, bake, and serve warm with ice cream.

Easy peach cobbler with canned peaches.mp4

Southern Peach Cobbler is the ultimate comfort dessert that combines the sweetness of peaches, the richness of a buttery biscuit topping, and the warmth of cinnamon and nutmeg. This classic dish is a beloved favorite in Southern kitchens and is a true representation of down-home cooking.

Southern Peach Cobbler – A Classic Comfort Dessert

granulated sugar (adjust depending on the sweetness of the peaches)

cornstarch (to thicken the filling)

lemon juice (optional,

vanilla extract (optional,

whole milk (or buttermilk

Preheat the Oven and Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Grease a 9&#215;9-inch baking dish with butter or non-stick cooking spray and set aside.

Prepare the Peach Filling

In a large bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir together until the peaches are evenly coated. Pour into the prepared baking dish.

Make the Biscuit Topping

In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the milk and stir until just combined.

Assemble the Cobbler

Spoon the biscuit topping over the peach filling in dollops. The topping should be in clumps, not spread evenly. It will spread and puff up while baking.

Bake the Cobbler

Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.

Cool and Serve

Once baked, remove from the oven and let the cobbler cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream for extra indulgence.

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