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Fresh Southern Peach Cobbler

Fresh Southern Peach Cobbler

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
aeposey

aeposey

I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 99.4g
  • 32%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup 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.
  3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, 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.
  4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
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Reviews

PIXIE_BIT
3617

PIXIE_BIT

10/4/2003

This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.

SHOES58
2902

SHOES58

10/25/2003

This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.

DannyBoy
2186

DannyBoy

8/29/2007

This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss's peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.

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