This old-fashioned peach cobbler recipe uses fresh peaches and a buttery cobbler topping made from scratch. A delicious summer dessert.
Fresh Southern Peach Cobbler
This classic Southern peach cobbler is pure summer comfort. Juicy, ripe Palisade peaches from Colorado are tossed with a touch of cinnamon, nutmeg, and lemon, then baked under a golden, buttery biscuit-style topping sprinkled with cinnamon sugar. The filling bubbles up around the edges while the topping turns crisp and fragrant. Serve it warm straight from the oven with a generous scoop of vanilla ice cream for the perfect old-fashioned dessert that tastes like sunshine and home.
Ingredients
Method
- Start by cutting an X on the bottom of the peaches. Bring a pot of water to a boil and dip whole, unpeeled peaches into the water for about 60 seconds (75-90 seconds at high altitude). Then immediately plunge the peaches into ice water. After about 10 seconds, remove the peaches from the water and use a paring knife or your finger to peel the skin away — it should practically peel itself!
- Preheat the oven to 425° F
- In a large bowl, combine the sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly. Pour into a 2-quart baking dish and bake for 10 minutes.
- Meanwhile, in another bowl combine the flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Cut in the chilled butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in the boiling water until just combined.
- Remove the peaches from the oven. Drop spoonfuls of the topping evenly over the peaches.
- Mix the remaining 3 tablespoons white sugar with 1 teaspoon cinnamon and sprinkle over the entire cobbler.
- Bake for about 30 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
