Southern Peach Cobbler Classic (Print Version)
# Ingredients:
→ Peach Filling
01 -
8 fresh peaches, peeled, pitted, and thinly sliced
02 -
60 g granulated sugar
03 -
55 g light brown sugar
04 -
0.25 teaspoon ground cinnamon
05 -
0.125 teaspoon ground nutmeg
06 -
1 teaspoon fresh lemon juice
07 -
2 teaspoons cornstarch
→ Cobbler Topping
08 -
250 g all-purpose flour
09 -
100 g granulated sugar
10 -
110 g light brown sugar
11 -
2 teaspoons baking powder
12 -
1 teaspoon salt
13 -
170 g unsalted butter, chilled and cut into small pieces
14 -
120 ml boiling water
→ For Sprinkling
15 -
38 g granulated sugar
# Instructions:
01 -
Heat oven to 200°C if using a dark or glass baking dish, or 220°C for a light-colored pan.
02 -
In a large bowl, combine peaches, 60 g granulated sugar, 55 g light brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Toss until peaches are evenly coated.
03 -
Pour the peach mixture into a 2-litre baking dish. Bake on the centre rack for 10 minutes.
04 -
In a separate large bowl, combine flour, 100 g granulated sugar, 110 g light brown sugar, baking powder, and salt. Blend in the chilled butter using fingertips or a pastry blender until the mixture forms coarse crumbs. Gently stir in boiling water until just incorporated.
05 -
Remove the baked peaches from the oven. Distribute spoonfuls of the topping over the hot peach filling.
06 -
Evenly sprinkle the cobbler with 38 g granulated sugar.
07 -
Place the baking dish on a baking sheet to catch any drips. Bake until topping is golden and cooked through, approximately 30 minutes.
08 -
Allow to cool slightly. Serve warm, optionally topped with ice cream.
# Notes:
01 -
Allow the cobbler to cool for at least 10 minutes before serving to help the filling set.