📝 About This Recipe
This quintessential Soul Food staple captures the essence of a Georgia summer, featuring jammy, spiced peaches nestled beneath a golden, buttery crust. Unlike a traditional pie, this cobbler boasts a unique 'cake-style' batter that rises through the fruit as it bakes, creating a delightful contrast of textures. Infused with warm notes of cinnamon, nutmeg, and a hint of vanilla, it’s a soulful dessert that tastes like a warm hug from a Southern grandmother.
🥗 Ingredients
The Peach Filling
- 6-8 large Fresh Peaches (peeled, pitted, and sliced into 1/2-inch wedges)
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar (packed)
- 1 tablespoon Lemon Juice (freshly squeezed to balance sweetness)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 tablespoon Cornstarch (to thicken the juices)
The Batter and Base
- 1/2 cup Unsalted Butter (1 stick, high quality)
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Whole Milk (room temperature)
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla preferred)
The Topping
- 1 tablespoon Cinnamon Sugar (mixture of sugar and cinnamon for dusting)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Place the stick of butter in a 9x13 inch ceramic or glass baking dish and put it in the oven while it preheats to melt the butter.
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2
In a large saucepan over medium heat, combine the sliced peaches, 3/4 cup granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
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3
Cook the peach mixture for about 5 minutes, stirring gently, until the sugar has dissolved and the peaches have released their natural juices to form a light syrup.
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4
In a large mixing bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt until well combined.
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5
Slowly pour the milk and vanilla extract into the dry ingredients. Whisk gently until just combined; do not overmix, a few small lumps are perfectly fine.
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6
Carefully remove the hot baking dish from the oven once the butter is completely melted and bubbling slightly.
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7
Pour the batter directly over the melted butter. DO NOT STIR. This is the secret to the traditional Southern texture where the butter encapsulates the crust.
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8
Spoon the warm peach mixture and all its syrup evenly over the batter. Again, DO NOT STIR. The batter will rise up around the fruit as it bakes.
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9
Sprinkle the tablespoon of cinnamon sugar over the top for a sweet, crackly crust.
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10
Place the dish in the center of the oven and bake for 40-45 minutes.
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11
Check for a deep golden-brown color on the crust and ensure the center is set and the peach juices are bubbling around the edges.
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12
Remove from the oven and let the cobbler rest for at least 15 minutes before serving. This allows the syrup to thicken to perfection.
💡 Chef's Tips
Use freestone peaches if available, as the pits are easier to remove than clingstone varieties. If using canned peaches, ensure they are in heavy syrup, drain half the liquid, and reduce the added sugar in the filling by half. Never stir the layers once they are in the pan; the magic happens when the batter migrates through the butter and fruit naturally. To peel peaches easily, blanch them in boiling water for 30 seconds then immediately shock them in an ice bath; the skins will slip right off. For an extra rich flavor, use browned butter instead of just melted butter in the bottom of the dish.
🍽️ Serving Suggestions
Serve warm with a generous scoop of high-quality vanilla bean ice cream. A drizzle of cold heavy cream or a dollop of homemade whipped cream adds a lovely richness. Pair with a glass of sweet iced tea with a sprig of mint for the ultimate Southern experience. For a cozy evening, serve alongside a cup of chicory coffee. A small sprinkle of flaky sea salt on top can beautifully enhance the sweetness of the peaches.