Southern Peach Cobbler
Peaches are one of my favorite fruits. There’s nothing better than biting into a freshly picked peach that is in season. To that end, I recommend using fresh peaches instead of frozen peaches for this delicious homemade peach cobbler recipe that’s spiced up with nutmeg, cinnamon, and cloves.
Because there are so many varieties of peaches grown in a number of regions throughout the United States, you can find peaches almost year-round. But it’s August through September when the peach picking really gets good. (And while you’re at it, now would be a good time to stock up on a few for my awesome homemade “Just Peachy” jam recipe.
Tips for selecting peaches
When selecting peaches, look for an even background of color and no blemishes. Next, look for a well-defined crease in the fruit. Avoid fruit that is green around the stem (that means they aren’t fully ripe.) And finally, give that peach a good sniff! If it smells nice and sweet it most likely will taste just as sweet.
This fresh peach cobbler recipe serves four but can be easily increased to serve eight. Although it is best right out of the oven, leftover cobbler will not go uneaten. Believe me!
Southern Peach Cobbler
Ingredients
- 4 cups fresh peaches (about 8 peaches), peeled, pitted and sliced into thin wedges
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cut into small pieces and chilled in the refrigerator
- ¼ cup milk
Instructions
- Preheat the oven to 350 degrees. Prepare the filling by combining the sliced peaches with ¼ cup sugar, ¼ cup brown sugar, the cinnamon, nutmeg, cloves, lemon juice and cornstarch. Toss gently to coat the peaches. Place the mixture into a two quart baking dish. Bake in the preheated oven for 12 minutes.
- While the peaches are baking, prepare the topping. In a mixing bowl, combine the flour, remaining ¼ cup granulated sugar and ¼ cup brown sugar along with the baking powder and salt. Using your fingertips or a pastry blender, work in the cold butter pieces until the mixture becomes the size of a pea. Add the milk and stir until just combined. In a small bowl, combine the remaining 3 tablespoons sugar and 1 teaspoon cinnamon.
- Drop spoonfuls of the topping over the peaches that have baked for 10 minutes. Sprinkle the entire surface of the cobbler with the cinnamon sugar. Bake for an additional 20 to 25 minutes or until the peach filling is bubbling and the cobbler topping is golden brown. Remove and let rest 15 minutes before serving.
