Description
A classic Southern peach cobbler with a tender fruit filling and golden, cake-like topping. Sweetened with cinnamon and nutmeg, it’s the ultimate comforting dessert, perfect with vanilla ice cream. Easy to make with pantry staples for a nostalgic treat.
Ingredients
4 pounds fresh peaches, peeled and pitted (about 12 medium), or 9 cups frozen peach slices
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons all-purpose flour
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup milk
Instructions
Preheat oven to 375°F (190°C)
In a large pot, combine peeled peaches, 3/4 cup granulated sugar, cinnamon, nutmeg, 1/4 tsp salt, and 2 tablespoons flour. Cook over medium heat until fruit softens and releases juice, about 10 minutes.
Transfer peaches to a 9×13-inch baking dish. Discard any large fruit pieces and pour remaining juice into the dish.
For the topping, mix 2 cups flour, 3/4 cup sugar, baking powder, and 1/4 tsp salt in a bowl. Work in softened butter until crumbly. Stir in milk until just combined.
Spoon topping over the peaches, spreading gently. Bake for 35–40 minutes, until golden and bubbly. Let rest 10–15 minutes before serving.
Notes
For fresh peaches, use lemon juice if needed to prevent browning. Frozen peaches may require minimal cooking time—check for tenderness. Serve warm with whipped cream or vanilla ice cream. Store leftovers in the fridge for 2–3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg