PREP TIME: 20 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HR | SERVINGS: 8
Make this classic Southern dessert any time with this easy recipe. It is loaded with fresh, juicy peaches and an impressive sweet crust. Serve every slice with a big scoop of vanilla ice cream for an indulgent treat that everyone will love!
Ingredients
PEACH FILLING:
2 tsp lemon juice
10 c. peaches, sliced into thin wedges
¼ c. sugar
¼ tsp cinnamon
¼ c. brown sugar
2 tsp cornstarch
⅛ tsp allspice
1 tsp vanilla extract
CRUST TOPPING:
½ c. sugar
2 c. flour
½ c. brown sugar
½ c. hot water
12 tbsp butter, chilled and grated on a cheese grater
2 tsp baking powder
1 tsp salt
CINNAMON SUGAR TOPPING:
2 tsp cinnamon
⅓ c. sugar
How to make Peach Cobbler
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using a cooking spray, grease a 9 x 13-inch deep-sided baking dish. Set aside.
Step 2: Place the peaches, lemon juice, sugar, brown sugar, cinnamon, allspice, vanilla extract, and cornstarch in a large bowl. Mix well until the peaches are all coated.
Step 3: Into the bottom of the prepared baking dish, pour the peach mixture. Bake in the preheated oven for about 10 minutes.
Step 4: In the meantime, whisk the flour, sugar, brown sugar, baking powder, salt, and grated butter in another medium bowl until well blended. Pour in the hot water and mix well until a dough forms.
Step 5: Mix the sugar and cinnamon in a separate small bowl until combined.
Step 6: When done, take the peaches out of the oven. Over the peaches, drop spoonfuls of the crust topping mixture. Spread it out using a spoon or spatula to evenly cover the peaches. On top, evenly sprinkle the cinnamon-sugar topping.
Step 7: Return to the oven and resume baking for another 25 to 30 minutes or until the crust topping has browned and the peach juices are bubbling on the sides.
Step 8: Serve the Peach Cobbler warm with a big scoop of vanilla ice cream. Enjoy!
Notes:
Before adding the canned peaches to the other ingredient, make sure to drain them well.
To ensure the butter is very cold, remove them from the fridge right before prepping.
Nutrition Facts:
Sodium: 301mg | Calcium: 94mg | Vitamin C: 13mg | Vitamin A: 628IU | Sugar: 63g | Fiber: 4g | Potassium: 553mg | Calories: 380 kcal | Saturated Fat: 1g | Fat: 1g | Protein: 5g | Carbohydrates: 91g | Iron: 2mg
Ingredients
- PEACH FILLING:
- 2 tsp lemon juice
- 10 c. peaches, sliced into thin wedges
- ¼ c. sugar
- ¼ tsp cinnamon
- ¼ c. brown sugar
- 2 tsp cornstarch
- ⅛ tsp allspice
- 1 tsp vanilla extract
- CRUST TOPPING:
- ½ c. sugar
- 2 c. flour
- ½ c. brown sugar
- ½ c. hot water
- 12 tbsp butter, chilled and grated on a cheese grater
- 2 tsp baking powder
- 1 tsp salt
- CINNAMON SUGAR TOPPING:
- 2 tsp cinnamon
- ⅓ c. sugar
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F. Using a cooking spray, grease a 9 x 13-inch deep-sided baking dish. Set aside.
Step 2: Place the peaches, lemon juice, sugar, brown sugar, cinnamon, allspice, vanilla extract, and cornstarch in a large bowl. Mix well until the peaches are all coated.
Step 3: Into the bottom of the prepared baking dish, pour the peach mixture. Bake in the preheated oven for about 10 minutes.
Step 4: In the meantime, whisk the flour, sugar, brown sugar, baking powder, salt, and grated butter in another medium bowl until well blended. Pour in the hot water and mix well until a dough forms.
Step 5: Mix the sugar and cinnamon in a separate small bowl until combined.
Step 6: When done, take the peaches out of the oven. Over the peaches, drop spoonfuls of the crust topping mixture. Spread it out using a spoon or spatula to evenly cover the peaches. On top, evenly sprinkle the cinnamon-sugar topping.
Step 7: Return to the oven and resume baking for another 25 to 30 minutes or until the crust topping has browned and the peach juices are bubbling on the sides.
Step 8: Serve the Peach Cobbler warm with a big scoop of vanilla ice cream. Enjoy!
Notes
Before adding the canned peaches to the other ingredient, make sure to drain them well. To ensure the butter is very cold, remove them from the fridge right before prepping.
