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Southern Peach Cobbler

Updated: Apr 24


Makes a 9”x13” pan.


Ingredients

Peach Mixture:

5 lbs. Ripe yet Firm Peeled Peaches, about 14 medium peaches,

cut into ¼” wedges

¼ Cup Granulated Sugar

¼ Cup Light Brown Sugar

4 Tablespoons Unsalted Butter, cubed small

3 Tablespoons Cornstarch (increase to 4 TBS if peaches are soft

1 Tablespoon Fresh Lemon Juice

2 Teaspoons Lemon Zest

1-1/2 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

¼ Teaspoon Nutmeg

1/8 Teaspoon Salt


Biscuit Topping:

2 Cups All-Purpose Flour

¾ Cup Granulated Sugar

2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Teaspoon Vanilla Extract

12 Tablespoons Cold Unsalted Butter, cubed small

½ Cup Buttermilk


Add Later:

1 Tablespoon Raw or Coarse Sugar (may substitute granulated sugar)

¼ Teaspoon Ground Cinnamon



Directions

· Heat oven to 375 degrees.

· Grease a 9x13” baking dish.

· To the baking dish, add all of the peach components (peaches through salt). Toss everything together, then spread it out evenly.

· Put baking dish in oven for 15 minutes.

· To prepare the topping, in a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together, and with two knives, cut the butter (no larger than pea-size) into the dry ingredients.

· Whisk the vanilla into the buttermilk. Form a well in the center of the dry ingredients, and pour in the buttermilk. Fold the dough together until it comes together, but don’t overwork it.

· Remove the peaches from the oven, drop the topping by tiny spoonful over the hot peaches, allowing a few holes for the filling to steam.

· Add raw sugar and ground cinnamon to the topping.

· Bake at 375 degrees for 45-55 minutes or until the filling is thick and bubbly, and the topping is golden brown.

· Cool slightly, then serve warm with a scoop of vanilla on top of each serving.


Download the recipe here


Southern Peach Cobbler
.docx
Download DOCX • 143KB


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