Peach cobbler and I have a lot of history together. It’s not just because I’m from Georgia therefore peaches are naturally a part of me, but also because peach cobbler was one of the first things I baked in my kitchen when I first moved to L.A. Way, way back in my early blogging days (years before I started this food blog), I had a lifestyle blog where I talked about all things ranging from makeup, fashion, books, and skincare. Occasionally, I would brush up on my baking skills and try out some of my old favorite recipes, and peach cobbler was one of the first.
There’s something that’s so comforting and delicious about this Classic Southern Peach Cobbler recipe. It reminds me of the South, even though I’m pretty sure my mom never made it for us growing up. It’s not part of the Jamaican cuisine that was in her culinary wheelhouse, so I had to teach myself how to make the more American and Southern dishes that I grew to love from eating at friend’s houses or out at restaurants.
I really love this peach cobbler recipe in particular because it is heavy on the cake topping, while still making the juicy, fresh peaches the star of this dessert. Let’s face it: the topping on a peach cobbler is why we’re all here, ladies and gentleman. I love it so much, I could eat it all by itself. I’m partial to a more fluffy, cake-y topping rather than a crumb one, myself. And the ratio here is just perfect for those who agree with that philosophy.
Eat up a few of my other favorite desserts here:
CLICK HERE to try my Classic Carrot Cake.
CLICK HERE for Copycat Philadelphia Cheesecake Bars.
CLICK HERE for my Chocolate Chip Brownie Waffles.
- 8 Fresh Peaches Peeled, Pitted and Sliced into Wedges
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar Firmly Packed
- 1/4 Teaspoon Cinnamon
- 1/8 Teaspoon Nutmeg
- 1 Teaspoon Fresh Lemon Juice
- 2 Teaspoons Cornstarch
- 2 Cups All-Purpose Flour
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar Firmly Packed
- 2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 12 Tablespoons Cold Unsalted Butter Cut Into Small Pieces
- 1/2 Cup Boiling Water
- White Sugar, for sprinkling
- Preheat oven to 400 degrees.
- In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
- Pour fruit mixture into a 9X13 inch baking dish.
- Place in preheated oven and bake for 10 minutes.
- While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water, to a medium bowl.
- Use a pastry blender to cut the butter into the dry ingredients until the mixture looks like coarse meal.
- Pour in the boiling water and stir just until the mixture comes together and is just mixed through.
- After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over peaches.
- Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
- Place the baking dish on a cookie sheet, in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender. Cool and serve with whipped cream.
Adapted From: Gonna Want Seconds