Description
Whip up a comforting Easy Southern-Style Peach Cobbler. This recipe brings a taste of the South with juicy peaches and a tender, flaky topping.
Ingredients
Scale
- Peach Filling Goodies:
- 6–8 medium fresh peaches, peeled and sliced
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Crumbly Topping Essentials:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cubed
- ½ cup whole milk
- Flavor Boosters:
- Pinch of ground nutmeg (optional)
- Finishing Touches:
- 1 tablespoon turbinado sugar, for sprinkling (optional)
Instructions
- Prep Your Peaches:: First things first, get those peaches ready. Peel them carefully – sometimes I just blanch them quickly in boiling water to make the skin slip right off, which is a game-changer. Then, slice them up, about half an inch thick. I always get a little messy here, with peach juice everywhere, but that’s part of the fun, right? Pop them into a large bowl and get ready for the next step, the kitchen already smells amazing, honestly.
- Craft the Peach Filling:: In that bowl with your sliced peaches, add ¾ cup of the granulated sugar, the cornstarch, lemon juice, and vanilla extract. Give it a good, gentle stir to coat all those beautiful peach slices. You want everything evenly distributed so every bite is bursting with flavor. I once forgot the cornstarch and ended up with a soupy mess, so don’t be like me! This step ensures a perfectly thickened, juicy filling for your Easy Southern-Style Peach Cobbler.
- Mix the Dry Topping Ingredients:: In a separate medium bowl, whisk together the all-purpose flour, remaining ¼ cup granulated sugar, baking powder, and salt. Make sure it’s all well combined. This is where the magic starts for that flaky, tender crust. I always make sure there are no lumps because who wants a powdery bite? It should look like a fluffy white cloud, ready for the butter.
- Cut in the Cold Butter:: Now for the fun part! Add your super cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or even your fingertips (my preferred, albeit messier, method) to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter still visible. This is where the flakiness comes from, so don’t overmix! I’ve definitely overmixed before, and the topping turned out tough. Oops!
- Add the Milk and Assemble:: Pour in the whole milk and mix just until a soft dough forms. Don’t overwork it, just enough to bring it together. The dough should be a bit shaggy, that’s what we’re going for! Pour your peach filling into a 9×13 inch baking dish. Then, drop spoonfuls of the biscuit topping over the peaches. It doesn’t have to be perfect; rustic is good! Sprinkle with turbinado sugar if you’re feeling fancy for your Easy Southern-Style Peach Cobbler.
- Bake to Golden Perfection:: Bake your Easy Southern-Style Peach Cobbler in a preheated oven at 375°F (190°C) for about 35-45 minutes, or until the topping is beautifully golden brown and the peach filling is bubbly and thick. The aroma filling your kitchen will be incredible! I always peek through the oven door, watching it transform. Let it cool for a bit before serving, if you can resist, so the filling sets up nicely. It’s so worth the wait, honestly!