Peach Cobbler Recipe

Have you ever tried Peach Cobbler? It’s a dessert that’s beloved in the South and so comforting and delicious. The juicy peaches are baked beneath a buttery, biscuit-like, divine crust. The recipe has been passed down through generations of Southern cooks and celebrates the region’s fantastic produce. It’s a dessert perfect for sharing with friends and family, especially when you top it off with a scoop of vanilla ice cream. It’s a classic that always goes in style!

Ingredients

For the Filling:

4 cups sliced, peeled fresh peaches (about 4-5 peaches)
1 cup granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons cornstarch (optional to thicken the filling)
1 tablespoon lemon juice

For the Cobbler Topping:

1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup boiling water

Instructions

Preheat the oven to 375°F (190°C).
Combine chopped peaches, powdered sugar, cinnamon, nutmeg, and lemon juice in a mixing bowl. If the peaches are juicy, add cornstarch to thicken the filling.
Toss the ingredients until the peaches are well-coated. Let sit for 10-15 minutes to soften the flavors.
Place the mixture in a greased 9×9-inch baking dish.
Whisk together the flour, powdered sugar, baking powder, and salt for the mochi topping in a separate bowl.
Cut the chilled butter into the dry mixture until it resembles a smooth mixture.
Gradually add the boiling water and stir until a thick batter forms. The batter will be sticky.
Drop spoonfuls of the batter over the peaches in the baking pan, covering them as closely as possible.
Bake for 30-35 minutes, until the mochi topping is golden and cooked through and the peach filling is bubbling.
Remove from the oven and let cool slightly before serving.
Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.