Every bite of Southern Peach Cobbler brings me back to childhood summers spent at my grandmother’s house, where the aroma of baked peaches filled the air and the anticipation of that first bite was almost too much to bear. This recipe, passed down through generations, has the power to transport you to a warm Southern kitchen, no matter where you are. It’s the epitome of simplicity and tradition, making it a cherished favorite during peach season or any time you want to indulge in a little comfort.

This particular version of Southern Peach Cobbler is delightfully straightforward, utilizing canned peaches to ensure that luscious peach flavor is always within reach, even when fresh peaches aren’t in season. The result is a dessert that’s as easy to make as it is satisfying, with a golden, buttery topping that’s crisp yet tender, giving way to a sweet, syrupy filling.

Ingredients:

Peach Filling:

• 2 cans (29 oz each) of peaches in heavy syrup (use juice from only one can)
• 1/4 cup granulated sugar (adjust based on sweetness of peaches)
• 5 tbsp melted unsalted butter
• 2 1/2 tsp lemon juice
• 2 tsp vanilla extract
• 1/8 tsp salt

Topping:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 cups granulated sugar
• A small pinch of nutmeg
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup melted unsalted butter

Equipment:

• 9×13 inch baking dish
• Large mixing bowl
• Mixing spoon or spatula
• Oven

Instructions:

1. Prepare the Filling: Preheat your oven to 400 degrees F (204 degrees C). In your 9×13 inch baking dish, pour the peaches from the first can along with its juice. Add only the peaches from the second can, discarding its juice. To this, add the melted butter, salt, lemon juice, sugar, and vanilla extract. Stir everything together until the peaches are well coated and the mixture is evenly distributed.
2. Mix the Topping: In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix thoroughly to blend the ingredients. Evenly sprinkle this dry mixture over the peach filling in the dish, covering as much of the surface as possible. Using clean hands or the back of a spoon, gently smooth out the topping, ensuring it covers the edges adequately, though it’s fine if some areas are not perfectly covered.
3. Bake the Cobbler: Drizzle the remaining cup of melted butter evenly over the top of the flour mixture. Place in the oven and bake at 400 degrees F for 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for about an hour, or until the topping is crisp and golden brown.
4. Serving: Serve the peach cobbler warm, ideally with a scoop or two of vanilla ice cream on the side. The contrast of warm cobbler and cold ice cream creates a delightful culinary experience.

Serving Suggestions:

This cobbler is perfect on its own or served with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of decadence.

FAQs:

1. Can I use fresh peaches instead of canned? Absolutely! For fresh peaches, use about 6 cups of sliced peaches and add 1/2 cup of water or peach juice for moisture.
2. How long does peach cobbler last? Store leftover cobbler covered, in the refrigerator, for up to 4 days.
3. Can I freeze peach cobbler? Yes, fully baked cobbler can be frozen for up to 2 months. Thaw in the refrigerator and reheat in the oven for best results.
4. What can I do to prevent the topping from getting too brown? If the topping browns too quickly, cover the dish loosely with aluminum foil and continue baking until done.

This Southern Peach Cobbler is more than just a dessert; it’s a slice of comfort, filled with the nostalgia of warm summers and simple pleasures. It’s a testament to how a few basic ingredients can come together to create something truly magical. Enjoy the warmth, the sweetness, and the smiles this cobbler brings to your table.