Classic Southern Cobbler (Printable Version)
Bubbly peaches get tucked under a golden, tender topping for that down-home comfort vibe, perfect to share or keep all to yourself.
# What You'll Need:
→ Peach Filling
01 -
2 teaspoons cornstarch
02 -
1 teaspoon fresh lemon juice
03 -
0.125 teaspoon ground nutmeg
04 -
0.25 teaspoon ground cinnamon
05 -
55 g light brown sugar
06 -
60 g granulated sugar
07 -
8 fresh peaches, peeled, without pits, and sliced thin
→ Cobbler Topping
08 -
120 ml boiling water
09 -
170 g unsalted butter, cold and cut small
10 -
1 teaspoon salt
11 -
2 teaspoons baking powder
12 -
110 g light brown sugar
13 -
100 g granulated sugar
14 -
250 g all-purpose flour
→ For Sprinkling
15 -
38 g granulated sugar
# Step-by-Step Guide:
01 -
Set your oven to 220°C if using a light baking dish or 200°C for glass or dark pans.
02 -
Pop the peach slices, sugars (light brown and granulated), cinnamon, nutmeg, lemon juice, and cornstarch into a big bowl. Give them a good toss until the peaches are fully coated.
03 -
Grab a 2-litre dish and scrape in the peach mix. Let that bake in the center for around 10 minutes.
04 -
In another big bowl, toss in flour, granulated sugar, brown sugar, baking powder, and salt. Mix in the cold butter with your fingers or a pastry blender till it looks crumbly. Add boiling water and stir just until it comes together.
05 -
Take peaches out of the oven. Drop clumps of the topping on top of the hot fruit.
06 -
Sprinkle all the extra sugar evenly onto the cobbler.
07 -
Put the dish on a baking tray to catch spills. Let it bake until the top turns golden and isn’t doughy—should take about 30 minutes.
08 -
Let it cool a bit first, then dig in while it’s still warm. If you want, scoop on some ice cream.
# Additional Notes:
01 -
Give the cobbler at least 10 minutes to rest before serving so the fruit layer firms up.