Description

A classic Southern peach cobbler made entirely from scratch — sweet, juicy fresh peaches topped with a buttery, golden cobbler crust and a cinnamon sugar sprinkle. Simple, old-fashioned, and absolutely irresistible.

Ingredients

Scale

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

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Instructions

Preheat your oven to 425°F and lightly grease a 2-quart baking dish.
Combine the sliced peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a large saucepan.
Stir everything together over medium heat and cook for about 3–4 minutes, until the mixture starts to thicken and the peaches release their juices.
Pour the peach filling into your prepared baking dish and spread it out evenly.
Place the dish in the oven for 10 minutes while you make the topping.
Whisk together the flour, white sugar, brown sugar, baking powder, and salt in a medium bowl.
Add the chilled butter pieces and work them into the flour with your fingers or a pastry cutter until the mixture resembles coarse, sandy crumbles with pea-sized butter bits.
Add the boiling water and stir gently just until the dough comes together — do not overmix.
Drop spoonfuls of the cobbler topping over the hot peach filling, leaving some gaps.
Stir together the 3 tablespoons of sugar and 1 teaspoon of cinnamon, then sprinkle evenly over the cobbler dough.
Bake for 38–40 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
Let it cool for at least 10 minutes before serving.

Notes

Don't skip pre-baking the peach filling — it ensures a perfectly bubbly filling under the crust. Slice peaches thin for even cooking. Best served warm with a scoop of vanilla ice cream. Leftovers keep refrigerated for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American