What’s great about this recipe is its versatility. Whether you’re hosting a summer picnic or just craving something sweet, it complements almost any occasion. One summer, during an impromptu get-together, I decided to try this cobbler recipe. Wow, it was a hit! The aroma of peaches and spices filled the air, drawing everyone into the kitchen, eager for a taste. It’s amazing how food can create connections and spark conversations.
Not to mention, peach cobbler is such a forgiving recipe; you can adjust it to your taste. Do you love more almonds? Throw in some almond extract. Prefer it less sweet? Modify the sugar. It’s all about making this dessert your own while savoring its richness. It’s these little tweaks and the love you put into it that makes it special.
In the middle of a busy week, when time feels as short as a slapdash cooking session, you’ll find comfort knowing this cobbler doesn’t require you to be a seasoned chef. With handy ingredients like frozen peaches, you can whip it up in no time without compromising on flavor. So, next time you’re in the mood for dessert, why not give this Southern Peach Cobbler a try?
How to Make Southern Peach Cobbler
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Ingredients
- 2 bags frozen peaches (20 ounces each)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1 stick butter (unsalted, room temperature)
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar (for dough)
- 2 teaspoons baking powder
- 1/2 tablespoon cinnamon (for topping)
- 1 stick butter (unsalted, cold)
- 1/4 cup boiling water
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for dusting)
Directions
First, set your oven to 375°F and get a 9×13 baking dish greased. Place the peaches in the dish with granulated and brown sugars, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, cream of tartar, room temperature butter, water, and lemon juice. Stir well.
Next, cover the dish with foil and bake for 20 minutes to let the peaches cook and absorb the flavors.
In the meantime, prepare the dough. In a separate bowl, mix flour, granulated sugar for dough, baking powder, salt, and half a tablespoon of cinnamon.
Take the cold butter and cut it into the flour mixture until you end up with coarse crumbs.
Add the boiling water to form a dough that’s like a drop biscuit consistency. Stir just until everything’s combined.
Remove the peaches from the oven and drop spoonfuls of dough onto them, spacing slightly apart.
Combine the remaining cinnamon and sugar for dusting, then sprinkle over the dough. Put the dish back in the oven, uncovered, and bake for 30 to 45 minutes until the top is golden brown.
Storing Suggestions
Store any leftover peach cobbler in an airtight container in the refrigerator for up to four days. For longer storage, you can place it in a freezer-safe container and freeze for up to three months. Reheat in the oven for the best texture.
Cooking Tips
Feel free to add a splash of bourbon for an adult twist or substitute fresh peaches when they’re in season for a fresher taste. Don’t shy away from swapping the almond extract with an extra dash of vanilla if you prefer it sweeter.
Serving Suggestions
Serve the cobbler warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream on top for that extra delight. Pair it with a cold glass of iced tea or a hot cup of coffee to round off the experience.
Ingredient Substitutions
If you’re out of cornstarch, arrowroot powder works just as well for thickening. No light brown sugar? Brown sugar or coconut sugar can be an alternative. Remember, the goal is to keep the balance of sweet and spice intact.
Seasonal Variations
In the fall, you might want to swap the peaches for apples or pears, adding a warm, rustic feel to the cobbler. Meanwhile, in the spring, a mix of berries would provide a lighter, refreshing twist to this classic dessert.
Allergen Information
This peach cobbler contains dairy and gluten. For a dairy-free version, substitute butter with margarine or a plant-based butter. To make it gluten-free, you can replace the all-purpose flour with a gluten-free baking mix.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches add a lovely juicy sweetness to the cobbler. Make sure to peel and slice them before use. You’ll need about 4 pounds of fresh peaches to replace the frozen ones in this recipe for the same delicious results.
What if I don’t have any almond extract?
No worries! If you’re not fond of almond extract or don’t have any on hand, just leave it out or replace it with more vanilla extract. The vanilla imparts a lovely aroma and sweet flavor to the peaches that’s just as delightful.
Is it okay to make this cobbler in advance?
Yes, you can make the cobbler a day before serving. Bake it, let it cool, and store it in the fridge. When ready to serve, warm it in the oven at 350°F for 15-20 minutes to refresh its crispness.
How do I know when the cobbler is done?
The cobbler is ready when the top turns a lovely golden brown and the peach filling bubbles up at the edges. Use a toothpick to check; it should come out clean from the dough part without sticking.
Can I add more spices?
Indeed, if you like your cobbler with a bit of extra kick, try adding spices like ginger or allspice. They blend nicely with the cinnamon and nutmeg, enhancing the flavor profile without overpowering the peaches.
What should I do if the topping isn’t browning?
If your topping isn’t browning as desired, you can increase the oven temperature to 400°F and keep an eye on it for the last 10 minutes of baking. This should help achieve a crisp, golden finish.
Southern Peach Cobbler
Ingredients
- 2 bags Frozen peaches 20 ounces each
- 1 cup Granulated sugar
- 1 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Almond extract Optional but adds great flavor
- 1/2 tablespoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 teaspoons Cornstarch
- 1 teaspoon Cream of tartar
- 1 stick Butter Unsalted, room temperature
- 2 tablespoons Water
- 1 teaspoon Fresh lemon juice
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar For dough
- 2 teaspoons Baking powder
- 1/2 tablespoon Cinnamon Set aside for topping
- 1 stick Butter Unsalted, cold
- 1/4 cup Boiling water
- 1/2 teaspoon Salt
- 3 tablespoons Granulated sugar For dusting
Instructions
- Preheat your oven to 375 degrees F. Grease a 9x13 baking dish. In the same dish, add the peaches along with both sugars, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice. Stir until everything is well mixed.
- Cover the dish with aluminum foil and bake for 20 minutes.
- While the peaches bake, mix flour, both sugars, baking powder, salt, and 1/2 tablespoon of cinnamon in a bowl.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add the boiling water to the mixture and stir just until combined. The dough should have a drop biscuit-like consistency.
- Take the peaches out of the oven and drop spoonfuls of the dough mixture on top of the peach filling, spacing them slightly apart.
- Mix the remaining 1/2 tablespoon of cinnamon with 3 tablespoons of sugar and sprinkle over the dough.
- Put the dish back in the oven uncovered and bake for an additional 30 to 45 minutes, until the top is golden brown. Enjoy your scrumptious Southern Peach Cobbler!
