Get your taste buds ready because this is the best and easiest Homemade Southern Peach Cobbler you’ll ever make. This Southern Peach Cobbler has a buttery topping that will melt in your mouth.
Southern peach cobbler. The name alone makes you think of sweet, warm peaches and a buttery crust that seems to melt in your mouth, doesn’t it? Truthfully, peach cobbler has always had a very specific association with me: our weekly visits to my grandma, whose desserts—including old fashioned apple crisp and peach cobbler from scratch—were a staple of our childhoods.
Grandma was known for three things: her flower print dresses, her dedication to soap operas, and her love for everything related to baking. She made cookies, cakes, pies—but one thing that we all look forward to more than any other treat was her peach cobbler from scratch. She made peach cobbler towards the end of summer when local peaches were harvested and sold in giant bushels on the roadside. When peach harvest time was around, you could find fresh local peaches just about anywhere in town—they’d sell them outside the libraries, on roadsides stands, and sometimes even to door.
It was these fresh, juicy peaches that grandma would buy for her Southern peach cobbler. On days where she made cobbler, the smell of fresh peaches would waft out of the kitchen as she cut and chopped, measured and poured, and got everything ready to bake. She would always cut up extra slices and set them out in bowls for the grandchildren, and we’d gobble them up piece by piece while watching her conjure up Southern peach cobbler out of sugar, butter, flour, and of course, the fresh peaches.
The end result was nothing short of amazing: a rich buttery crusty top, with warm, cooked, sugary peaches underneath. When we were older, she would ask us to sit in the kitchen so we could learn the recipe. She wasn’t shy or protective about her recipes, either: no “Grandma’s Secret Southern Peach Cobbler” for her! Instead, she would teach anyone who asked, was willing to learn, and would buy her a basket of fresh peaches at the end of summer. Of course, no one can perfectly recreate her recipe… in addition to the peaches, sugary, rich butter, and other ingredients, she added her own special skills and experience that can’t be perfectly matched.
And yet, it is absolutely my grandma’s Southern peach cobbler that comes to mind when I think about this recipe. This recipe isn’t a bare-bones, it’ll-do modern recipe that might as well come out of a box you picked up from the middle aisles in a grocery store. No, this is a true blue peach cobbler from scratch that will have you feeling transported back in time before box mixes and other pre-made kits were commonplace. Everything tastes fresher, richer, and much more decade (just as peach cobbler should be!) with this recipe.
If you’re ready for a peach cobbler that will have your taste buds singing from start to finish, a recipe that will truly tempt you to lick your plate clean and ask for seconds as politely as possible, then you’ll definitely want to try out this Southern peach cobbler.
- Filling Ingredients:
- 8 large, ripe peaches, pitted and chopped
- 1/3 c. white sugar
- 2 T fresh lemon juice
- 2 t. all-purpose flour
- 1 t. kosher salt
- 1 t. nutmeg
- 1 t. cinnamon
- 1 t. real vanilla extract
- ¼ c. packed brown sugar
- Topping Ingredients:
- 1 c. all-purpose flour
- ¾ c. sugar, divided
- 1 t. kosher salt
- 1 t. baking powder
- ¼ cup heavy cream
- ¼ cup water
- 8 T. unsalted butter, very well chilled
- 1 egg white, beaten with water added
- Optional, to serve: Whipped cream or ice cream, of choice
1. Place the top oven rack in the center position and pre-heat oven to 400°F.
2. Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon, and vanilla extract to a large bowl and toss to combine.
3. Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of the peach mixture before placing the pan in a preheated oven. Bake for 10 minutes.
4. Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
5. Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork the dough.
6. Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
7. Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from the oven when the top is golden brown.
8. Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!