Monday, August 10, 2015

Southern Peach Cobbler

Southern Peach Cobbler with a flaky, buttery, cinnamon sugar crust! get the recipe at barefeetinthekitchen.com
Almost ten 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. Peaches are my favorite fruit and peach cobbler rates pretty close to heaven in my book. This cobbler is filled with juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

It was a hardship, but we ate a LOT of peach cobblers that summer. I think I played with a new cobbler 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. While I adore a warm fruit cobbler with cold vanilla ice cream, this cobbler truly stands on its own as well.

I've made this recipe countless times and this peach cobbler is simply perfect. I'm updating the recipe I first shared on the blog over 3 years ago with the frequently asked for gluten-free substitutions that we use now along with the original recipe.

I try to freeze a few cobblers worth of peaches each year, so we can enjoy this fresh taste of summer year round. With fresh peaches at my fingertips once again, I can't get enough of this cobbler. I made it twice this past weekend, at our guests request, and it is sure to be made again while the peaches are still in season. Can you have too many fruit cobblers?

COOK'S NOTE: Using a cheese-grater to "grate" cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it's simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I've never looked back. I can hardly tell a difference and I doubt I'll ever again peel the peaches for a dessert.

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

Peach Filling Ingredients:
8 medium-size fresh peaches, sliced into thin wedges or bite size chunks - about 9-10 cups
1 teaspoon fresh lemon juice
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
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 grated
1/2 cup boiling water

* Gluten-Free Substitution:
1 1/4 cup brown rice flour
2/3 cup tapioca starch
1/3 cup potato starch

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

Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 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. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

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 topping. 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 - get the recipe at barefeetinthekitchen.com




{originally posted 5-25-12 - recipe notes and photos updated 8-10-15}

ONE YEAR AGO: 15 Awesome Gluten-Free Desserts {No Special Ingredients Required}
TWO YEARS AGO: Creamy Cauliflower Sauce
THREE YEARS AGO: Baked Peach Oatmeal Cups

FOUR YEARS AGO: Grilled Peaches with Homemade Vanilla Ice Cream

32 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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    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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  18. Disappointed in this recipe, used 8 cups fresh peaches 9 x 13 pan only half full. My husband did not like the topping, seemed to soak up all the peach juices.

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    1. That's very strange. I typically use between 8-10 cups of fresh peaches when I make this cobbler and there's always plenty of liquid in the pan. Were the peaches fully ripe, i.e. sweet and juicy, when you sliced them? Without being in your kitchen with you, it's hard to guess what might have gone wrong.

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  19. Very good recipe! I have never had or made peach cobbler until I bought 25lbs and didn't know what to do with them. Thanks for sharing :)

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  20. Yum! I love fresh peaches. I have a peach crisp in the oven now. This is next!

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  21. I love this. I was actually looking for something simillar to make today but with pluots instead of peaches. I bought some and they are not getting eaten as fast as they should... They are a bit softer than peaches, but I suppose it will work anyway.

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  22. This is absolutely one of my favorite recipes that I've tried so far.

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  23. I make the exact same recipe except I use lard instead of butter and I do the grating trick as well.

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