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Southern Peach Cobbler
SUBMITTED BY:
aeposey
PHOTO BY:
Kathy
"I've been experimenting with cobbler for some time and this recipe is the final result. Loved by all. Use fresh Georgia peaches, of course!"
RECIPE RATING:
Read Reviews
(342)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
MIX TOGETHER:
3 tablespoons white sugar
1 teaspoon ground cinnamon
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DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
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REVIEWS
Reviewed on Sep. 2, 2003 by SRWARNER
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SRWARNER
Sep. 2, 2003
This is peach cobbler perfection! Delicious, old-fashioned taste. The brown sugar makes it so yummy and the crust has the perfect texture. I used 6 peaches and had ample filling. I highly recommend this recipe.
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41 users found this review helpful
This is peach cobbler perfection! Delicious, old-fashioned taste. The brown sugar makes it...
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Reviewed on Oct. 25, 2003 by SHOES58
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SHOES58
Oct. 25, 2003
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this again, for sure. I would include details on peeling the peaches for newbies. Place the peaches in boiling water for about 60 seconds, remove and plunge into cold water. The skins should slip right off.
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38 users found this review helpful
This is the best cobbler I have tasted! Family went nuts over it. Easy, too! I will make this...
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Reviewed on Oct. 4, 2003 by PIXIE_BIT
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PIXIE_BIT
Oct. 4, 2003
This is a good peach cobbler - just the right spices and sweetness. You should note however the amount of baking powder - this is a very "cake-like" cobbler. Also, the amount of cinammon-sugar on the top makes it very hard to tell when it is "golden brown". "very thin" slices of peach also lead to a less chunky peachy cobbler than I really like, so you may want to make your slices reasonably substantial if you want good sized chunks of peach.
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36 users found this review helpful
This is a good peach cobbler - just the right spices and sweetness. You should note however...
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Reviewed on Sep. 2, 2003 by MELINALEORA
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MELINALEORA
Sep. 2, 2003
First, if you use salted butter cut back on the amount of salt that the recipe calls for by half otherwise the recipe will be really salty. Second, instead of baking it for thirty minutes cut that time in half otherwise it will be over done. Third, instead of 6 tablespoons of butter add 8 tablespoons. Other than that the recipe was really good.
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24 users found this review helpful
First, if you use salted butter cut back on the amount of salt that the recipe calls for by...
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Reviewed on Aug. 29, 2007 by
DannyBoy
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DannyBoy
Aug. 29, 2007
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh peaches from my boss's peach tree - some of them were quite under-ripe - and the recipe still came out very sweet. I will definitely make this again, but I will use a bit less sugar in the fruit and in the topping. Second, while the topping is super tasty (if a bit sweet), there's not enough of it! It doesn't need to be doubled but maybe 50% more topping would be great.
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23 users found this review helpful
This recipe is delicious. I have two suggestions to improve it though. First, I used fresh...
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Reviewed on May 14, 2007 by
ABoston
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ABoston
May 14, 2007
Coming from the Peach State, I'm really picky about peach cobbler. This recipe is fantastic! I made it with fresh peaches that were about to spoil in a day or two, so I ended up using all I had. This meant that I almost doubled the suggested amount of fruit, and even though I did not double the other ingredients, the recipe came out very well and I had none left over. So be generous with the fruit if you can!! Serve warm, with vanilla ice cream. Also, consider using other fresh fruits if peaches are not yet in season. I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.
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14 users found this review helpful
Coming from the Peach State, I'm really picky about peach cobbler. This recipe is fantastic! ...
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Reviewed on Mar. 5, 2007 by patreesha
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patreesha
Mar. 5, 2007
This is absolutely one of my favorite recipes that I've tried so far. The ingredient proportions are right on the mark, and the procedure is so easy. I tried boiling the peaches to peel them, as suggested, but that didn't quite work out. Instead, I just peeled them with a knife, which worked out just fine and wasn't a hassle at all. When choosing peaches, be sure that they do not have any green on the skin -- this means the fruit hadn't developed before being picked, and it won't get any sweeter afterwards. The crust is unbelievable. When you pour in the boiling hot water, it immediately puffs up into a thick dough. This bakes into a thick, crumb-cake-like topping. The sugar amounts can be adjusted as desired. I found it to be just right. It is incredible with a scoop of vanilla or butter pecan ice cream (or both). My "southern" gentleman companion, who has had his share of peach cobblers, really enjoyed it! Thanks for sharing this recipe.
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13 users found this review helpful
This is absolutely one of my favorite recipes that I've tried so far. The ingredient...
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Reviewed on Aug. 29, 2003 by VANSANT
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VANSANT
Aug. 29, 2003
As a southern girl, I've had many variations of peach cobbler. This one definitely tops them all. I too cut my peaches into thicker wedges, 4 tbsp cornstarch and 8 tbsp butter.
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10 users found this review helpful
As a southern girl, I've had many variations of peach cobbler. This one definitely tops them...
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Reviewed on Jun. 13, 2007 by
4HMAMA
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4HMAMA
Jun. 13, 2007
Made this fabulous dessert with my diabetic husband in mind for a church gathering. I used regular Splenda & Splenda Brown Sugar in place of the sugars, and served with sugar free ice cream. My husband couldn't get enough, and the non-diabetics loved it!
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9 users found this review helpful
Made this fabulous dessert with my diabetic husband in mind for a church gathering. I used...
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Reviewed on Aug. 20, 2007 by NewBride
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NewBride
Aug. 20, 2007
We just loved this peach cobbler. I made it for my Mom's birthday, and it was quite the hit. We served it with vanilla Bluebell ice cream. If you make it in a 9"x13" pan like I did, be sure to increase the topping - maybe even double it. It is the best part of the dish, and we didn't have enough of it - several spots that were peach only. Also I'd increase the amount of cornstarch that is called for; we had a lot of liquid in the bottom of the pan that did not thicken up, nevertheless it was all delicious, and we'll definitely make this one again and again. We used a good vegetable peeler to peel the peaches - made the job a lot easier.