Southern Peach Cobbler
Southern peach cobbler bakes juicy peaches under a golden buttery topping that turns tender in the center and crisp at the edges.
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1 hr 10 mintotal
55 min hands-on15 min hands-off
Prep 15 min · Cook 40 min
- Serves
- 4
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 4 servings.
You'll need: Oven.
Includes 15 minutes of cooling time so the peach juices thicken before serving.
Method
Heat the oven to 180°C and butter a small baking dish.
Toss peaches with part of the sugar, lemon juice, and cinnamon, then spread them in the dish.
Whisk flour, baking powder, salt, and the remaining sugar in a bowl.
Stir in milk, melted butter, and vanilla to make a thick batter.
Spoon the batter over the peaches and bake until the fruit bubbles and the topping is golden.
Cool for 15 minutes before serving so the juices thicken slightly.
15 min
How to tell it's done
The peaches should be juicy and bubbling, while the topping should be golden, tender, and lightly crisp at the edges.
Getting it right
Tip
Let the cobbler cool briefly; the peach juices thicken as they rest.
What to serve it with
Serve warm with vanilla ice cream or whipped cream.
Common mistakes
- The topping is raw underneath.
- Spoon the batter over the fruit in loose mounds rather than spreading it into a sealed lid. Steam from the peaches has to escape, and a solid layer leaves the underside gummy.
- The filling is watery.
- Give it the full fifteen minutes of cooling. Cobbler juices thicken as they cool, and cutting into it straight from the oven is what makes it run across the plate.
Substitutions
- Peaches — Use thawed frozen peaches when fresh peaches are not in season.
- Milk — Buttermilk can be used for a tangier, softer cobbler topping.
Storing and reheating
Keeps two days covered at room temperature, or four in the fridge, though the topping softens. Reheat in a low oven to crisp it again. It freezes for two months; bake from frozen with foil on for the first twenty minutes.
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