Friday, May 25, 2012

Southern Peach Cobbler

Southern Peach Cobbler recipe by Barefeet In The Kitchen


Several years ago, I made it my mission to find a great peach cobbler recipe. I had made several that weren't bad at all, but I wanted a truly perfect one. It was a hardship alright, but we ate a LOT of peach cobbler that year. I think I tried a new recipe every week for at least 2 months. When I finally found this recipe, I made it several times in a row, before putting a huge star on it and saving it in my recipe binder. I've now been making this recipe for a few years and it is always a huge hit.

I found this recipe at Allrecipes and have adapted it to make a slightly thicker crust. I seriously LOVE this peach cobbler. I actually freeze 3-4 cobblers worth of peaches each year, just so we can enjoy this taste of summer year round. I made the cobbler pictured above back in January, when I was craving peaches like mad. I waited to share it here until you could find your own lovely peaches to use! Our friends brought over a basket of peaches from their tree last night and I decided it was time to post this recipe. My favorite fruit season has arrived!

Southern Peach Cobbler
recipe slightly adapted from Allrecipes.com
(printable recipe)

Peach Filling Ingredients:
8 fresh peaches, peeled, pitted and sliced into thin wedges - about 8-10 cups of slices
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon fresh lemon juice
2 teaspoons arrowroot or cornstarch

Topping Ingredients:
2 cups all purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon kosher salt
12 tablespoons butter, chilled and cut into pieces
1/2 cup boiling water

Cinnamon Sugar Topping Ingredients:
1/3 cup white sugar
2 teaspoons cinnamon

Preheat oven to 425 degrees. Place a LARGE baking pan covered in foil on the lowest rack in the oven. This cobbler overflows a bit every single time I make it. The baking pan will catch the drips and prevent a huge mess in the oven!

In a small bowl, combine all the dry ingredients for the peach filling. Stir to combine and set aside. In a large bowl, combine the peaches and the lemon juice and then add the dry ingredients. Stir well to coat evenly and then pour into a large 9x13 baking dish.

Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Blend in the chilled butter, using a pastry blender or your fingertips. Stir in the boiling water, just until combined.

Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar mixture. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Southern Peach Cobbler recipe by Barefeet In The Kitchen




ONE YEAR AGO TODAY: Penne with Sauteed Vegetables

25 comments:

  1. It LOOKS like the perfect peach cobbler, that is for sure!!

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  2. It looks fantastic and sounds amazing. I can't wait for peaches to show up in the stores :)

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  3. I don't know why, but peach is one fruit I don't eat much of, also don't cook with much. This will have to change, as I am really liking the look of your cobbler.

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  4. Growing up in Texas, peach cobbler was the go to dessert when we went out to dinner. Your cobbler sounds terrific. I can't wait until peach season arrives in New England and I can try your recipe.

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  5. Yum! I LOVE cobblers! I will pin this for when our peaches come into season....I wonder how a Strawberry cobbler would taste!!

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  6. This certainly is an amazing cobbler! We love it. Do you have any more? We could take it off your hands.

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  7. YUM! I really can't think of any dessert that says summer to me more than Peach Cobbler. I have searched out the "perfect" cobbler too just to find myself unsatisfied. So now I am more than intrigued by your winning recipe.

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  8. I just had the best cobbler the other day...but I like the brown sugar in yours.

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  9. Delicious cobbler, I will keep it for later use too :)!
    I liked your blog very much ;)

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  10. I love peach cobbler so much, and have also done a lot of experimentation trying to "perfect" it - can't wait to try this one when I get my hands on some fresh peaches!

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  11. I haven't had peach cobbler in years! This looks so cute and delicious. I'm makin' it. Thanks for your constant inspiration. Have a great day, Mary.

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  12. Sounds way too yummy! Pies, I don't get too excited about. Whereas, cobblers, well, that is something else! Do you have any other cobbler recipes? Love your site!

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    Replies
    1. Here is a Spiced Peach Oatmeal Crunch:
      http://barefeetinthekitchen.blogspot.com/2012/09/spiced-peach-oatmeal-crunch-gluten-free.html

      This Strawberry Rhubarb Brown Sugar Crunch is fantastic too:
      http://barefeetinthekitchen.blogspot.com/2012/06/strawberry-rhubarb-brown-sugar-crunch.html

      And a super easy Peach Galette:
      http://barefeetinthekitchen.blogspot.com/2011/08/peach-galette.html

      I hope that helps!

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  13. could you make this with canned peaches by any chance or frozen peaches.

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    Replies
    1. I haven't tried frozen, but canned peaches will work. Enjoy!

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    2. Frozen peaches are perfect. I left them in the oven an extra ten minutes before putting the topping on. Mary Younkin, this is an amazing recipe. I did add some rolled oats (1/2 cup) and flax (1/4 cup), and then upped the boiling water to 3/4 cup. I did this to slow down the blood sugar rise in our system. We aren't diabetic, but we do things like this so that we don't worry about it happening. So far (65 & 78 years old), it has worked for us. Boiling water - who knew???

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    3. I love any cobbler but peach is my favorite. I have never tried to make one. Am looking forward to trying this one ASAP. Thanks

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  14. The first word out of my southern friend's mouth is "Mmmmmmmmmm wow.... delicious....." And she's had many many good cobblers before. Thank you for sharing this wonderful recipe. Just one question: besides scooping the topping, what happens if I were to either layer or mix in with the peaches? Or can I spread it out on top instead for a different look? ~ Shayan J.

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    1. I'm sure the crust would work fine both of those ways as well. However, you'll lose a bit of that crispy cinnamon crust if you layer it with the peaches. I'm glad you liked it so much!

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  15. This looks wonderful! Regarding freezing: do you usually just freeze the correct amount of peaches, or do you assemble the filling and then freeze it?

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    1. I assemble the filling, pour it into a gallon size ziploc and press the air out of it. Then I freeze it flat. I hope that helps!

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  16. This is the best peach cobbler ever!!! Thank you so much for sharing this recipe! I have made this cobbler many times since I first saw your recipe a year ago and people are crazy about it! Really, it's phenomenal, thank you so much once again

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  17. I have quadrupled this for a family gathering. I just put filling in freezer. My questions is ( and this may sound ignorant but...) do I quadruple the topping as well? When I do the numbers it just seems like way too much. I am using a 12X16X3 inch pan. Thanks for your help :)

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    1. That sounds like way too much for a pan that size. The recipe as written fills a 9x13 pan, so doubled, it will certainly fill your pan. I've never baked a cobbler in a pan that deep, you'll need to watch the baking times and increase as needed.

      If you have quadrupled the filling for this recipe, you will have multiple pans worth of cobbler! (Not a bad problem to have at all. I'd happily take a pan off your hands!)

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    2. Thank you so much. I will double the topping. The good part is that I made 4 seperate bags of filling so if I don't need that much this Saturday when I put the whole thi together then I'll have extra! Yay!

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