Southern Peach Cobbler
This cobbler relies on a simple, thick batter poured over sliced peaches that rises through the fruit as it bakes to form a golden, cake-like crust. Unlike pastry-topped pies, this creates a distinct separation where the bottom of the cake absorbs the syrup while the top stays crisp and structured.
The fruit determines the sugar
Use freestone peaches that yield slightly to pressure. Taste a slice; if they are tart, lean into the higher end of the sugar range.
- 9x13 baking dish
- large mixing bowl
- whisk
- rubber spatula
What goes in.
- 6 cupsfresh peaches, peeled and sliced into thick wedges
- 1 cupgranulated sugar
- 1/4 cupunsalted butter, melted
- 1 1/2 cupsall-purpose flour
- 1 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 1 cupwhole milk
- 1/2 tspground cinnamon
Layering for texture
Do not stir the batter into the fruit. Pouring the batter directly over the peaches ensures the cake rises through the gaps to create a variegated, crusty topping.
The method.
Prepare the fruit
Toss the sliced peaches with one cup of sugar in a bowl and let them sit for 15 minutes to draw out their juices.
Heat the oven
Preheat your oven to 375°F (190°C). Pour the melted butter into the bottom of the 9x13 baking dish.
Mix the batter
In a separate bowl, whisk together the flour, the second cup of sugar, baking powder, salt, and milk until just combined. The batter should be thick but pourable.
Assemble
Pour the batter over the butter in the dish, then distribute the peaches and their juices evenly over the batter. Sprinkle the cinnamon over the top.
Bake
Bake for 45 to 50 minutes. The cobbler is done when the top is deep amber and the fruit juices are bubbling vigorously around the edges.
Other turns to take.
Spiced Peach
Add a pinch of ground ginger or cardamom to the batter for a warmer, brighter finish.
Brown Sugar Edge
Substitute half the granulated sugar in the batter with light brown sugar for a deeper molasses profile.
When it doesn't go to plan.
If using frozen peaches, thaw them completely and drain the excess liquid before tossing with sugar.
Let the dish rest for at least 15 minutes after removing from the oven to allow the juices to set.
Do not overmix the batter; a few small lumps are fine and keep the crumb tender.
The ones that keep coming up.
Why does my cobbler look doughy?
The oven temperature was likely too low or the baking time was cut short. Ensure the center is firm to the touch before removing.
Should I peel the peaches?
Yes, peach skins can become tough and papery when baked. Peeling ensures a uniform texture.