Fresh Southern Peach Cobbler
Welcome to the Muscle and Joint Blog, where we share delicious recipes to keep you nourished and energized. Today, we're featuring a classic summer dessert that's a crowd-pleaser: Fresh Southern Peach Cobbler. This delightful treat combines juicy, sweet peaches with a buttery, biscuit-like topping, making it the perfect way to enjoy the season's bounty.
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Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients
- 8 fresh peaches - peeled, pitted, and sliced into thin wedges
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Directions
- Preheat Oven: Set your oven to 425 degrees F (220 degrees C).
- Prepare Peaches: In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly. Pour the mixture into a 2-quart baking dish and bake in the preheated oven for 10 minutes.
- Make Topping: While the peaches are baking, mix flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt in another large bowl. Blend in the butter using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the boiling water until just combined.
- Add Topping: Remove the peaches from the oven and drop spoonfuls of the topping over them.
- Finish and Bake: Combine 3 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl, then sprinkle this mixture over the entire cobbler. Bake until the topping is golden, about 30 minutes.
Tips and Variations
- Peach Selection: Fresh peaches are ideal, but if they're not in season, canned (well-drained) or frozen (thawed and drained) peaches work well too. Each 6-8 medium peaches (about 4 cups) can be substituted with 2 (16-ounce) cans or 40 ounces of frozen peaches.
- Peeling Peaches: If you prefer to peel your peaches, use a vegetable peeler or try blanching them. To blanch, cut an X on the bottom of each peach, boil for 30 seconds, then shock in ice water. The skins should peel off easily.