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SOUTHERN PEACH COBBLER

SOUTHERN PEACH COBBLER

A traditional Southern dessert featuring warm, sweet peaches topped with a decadent, biscuit-like cobbler crust. Perfect for any occasion and easily made with frozen peaches.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American, Southern
Calories: 1130
Ingredients Method Notes

Ingredients
  

Peaches
  • 2 bags Frozen peaches 20 ounces each
  • 1 cup Granulated sugar white sugar
  • 1 cup Brown sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Almond extract optional but recommended
  • 1/2 tablespoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 2 teaspoons Corn starch
  • 1 teaspoon Cream of tartar
  • 1/2 stick Butter, unsalted room temperature
  • 2 tablespoons Water
  • 1 teaspoon Fresh lemon juice
Cobbler topping
  • 2 cups All purpose Flour
  • 1/2 cup Granulated sugar white sugar
  • 1/2 cup Brown sugar
  • 2 teaspoons Baking powder
  • 1 tablespoon Cinnamon reserve 1/2 tablespoon for garnishment
  • 1 stick Butter, unsalted cold
  • 1/4 cup Boiling hot water see notes
  • 1/2 teaspoon Salt
  • 3 tablespoons Granulated sugar to dust top of cobbler

Method
 

Instructions
  1. Preheat oven to 375°F (190°C).
  2. Spray a 9x13 inch baking dish with non-stick spray. In the same dish, combine the frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix well until fully combined.
  3. Cover the dish with foil and bake for 20 minutes.
  4. While the peaches are baking, prepare the cobbler topping. In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and 1/2 tablespoon of cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal or crumbles.
  5. Add the boiling hot water to the flour mixture and stir with a spoon until just combined. The dough should have a drop biscuit-like texture.
  6. Remove the peaches from the oven. Spoon the cobbler dough mixture over the peaches, dropping spoonfuls about the size of a golf ball. Leave a small space between each dollop to ensure they cook through. The peaches will not be completely covered.
  7. In a small bowl, combine the remaining 3 tablespoons of granulated sugar with the remaining 1/2 tablespoon of cinnamon. Sprinkle this mixture evenly over the cobbler dough.
  8. Return the dish to the oven, uncovered, and bake for an additional 30-45 minutes, or until the cobbler crust is golden brown and cooked through. Check after 30 minutes and continue baking if needed.
  9. Let the cobbler cool slightly before serving. It will thicken as it cools. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

If using fresh peaches, substitute approximately 8 medium peaches and increase the initial baking time by 5-7 minutes. If the cobbler seems too watery after baking, you can carefully remove some liquid with a turkey baster or by gently pouring it out. The cobbler will thicken as it cools. Adjust hot water for topping as needed to achieve a drop biscuit texture, adding 1 tablespoon at a time, up to 1/2 cup total.