Southern-Style Peach Cobbler

Happy National Peach Cobbler Day!

Who knew such a holiday exists? Well, National Peach Cobbler Day falls on April 13th and is the perfect time of year to enjoy such a delectable treat.

Growing up in the South, peach cobblers, well cobblers period, were a staple on every menu in the summertime. Anytime is good for a cobbler, but this one is extra special on this particular day!

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Ingredients

Filling

  • 2 bags frozen sliced peaches (12-20 ounces)
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 tablespoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons cornstarch
  • 1 teaspoon cream of tartar
  • 4 tablespoons (1/2 stick) butter, room temperature
  • 2 tablespoons cold water

Cobbler

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup brown sugar, packed
  • 2 tablespoons baking powder
  • 1/2 tablespoon ground cinnamon
  • 8 tablespoons (1 stick) butter, cold and cubed
  • 1/4 -1/2 cup boiling hot water
  • 1/2 teaspoon salt

Topping

  • 3 tablespoons granulated sugar
  • 1/2 tablespoon ground cinnamon

instructions

  1. Preheat oven to 375ºF. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
  2. In the same baking dish, add all of the filling ingredients and stir to combine, making sure all of the peaches are coated thoroughly.
  3. Cover the dish with foil and bake in the preheated oven for 20 minutes. Meanwhile, making the cobbler topping.
  4. Combine the flour, both sugars, baking powder, slat, and cinnamon. Stir. Work in the cubed butter into the flour mixture by breaking it up with a pastry cutter or with your hands. Work it in until it looks like coarse meal or crumbles.
  5. Add 1/4 cup of the hot water and stir together with a spoon until it is just combined. The cobbler should have a biscuit-like texture, adding up to 1/4 cup more water, a tablespoon at a time.
  6. Remove the peaches from the oven and spoon dough mixture over the peaches. You may not have all of the peaches covered and that’s okay.
  7. Combine sugar and cinnamon for the topping and sprinkle the mixture over the dough. Place the dish back into the oven, uncovered, for an additional 30-45 minutes, or until crust is golden brown and peaches are cooked all of the way through.
  8. The cobbler with thicken as it sits and cools. Store covered at room temperature for up to 2 days.

Southern-style peach cobbler

Preheat oven to 375ºF. Spray a 9 x 13-inch baking dish with non-stick cooking spray.

In the same baking dish, add in the peaches, granulated sugar, brown sugar, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, cream of tartar, and butter. Stir to combine, making sure all of the peaches are coated thoroughly.

Bake, covered, for 20 minutes while you make the topping.

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In a bowl, make the topping.

Add in some flour, granulated sugar, brown sugar, baking powder, cinnamon, and stir. Next, add in a stick of cold and cubed butter. Using a pastry cutter, cut in the butter until it resembles coarse crumbles.

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Add in 1/4 cup of boiling hot water and stir until it looks like biscuit dough.

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Spoon the topping over the peaches. Sprinkle the top of the cobbler with granulated sugar and cinnamon.

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Return to the oven and bake uncovered for an additional 3045 minutes or until the top is golden and peaches are soft.

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Serve immediately or allow the cobbler to cool. It will thicken as it cools!

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