A classic Southern dessert featuring tender, spiced peaches baked beneath a buttery, golden cobbler topping with a cinnamon-sugar crust.
american
southern
Nutrition
High in carbohydrates and sugars from peaches and added sugars, with moderate fat from butter, providing some dietary fiber from fruit and limited protein.
| Calories | 490 kcal |
| Energy | 2050 kJ |
| Protein | 4 g |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 46 mg |
| Carbohydrate | 78 g |
| Sugars | 35 g |
| Dietary Fibre | 4 g |
| Sodium | 300 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingfreezer friendlyoven and roastingfamily friendly
Southern Peach Cobbler
Barefeet in the Kitchen (Mary Younkin)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Peach Filling
Crust Topping
Gluten-Free Variation
Cinnamon Sugar Topping Ingredients
Equipment
Aluminum Foil
Kettle
9x13 baking dish
Cookie scoop
Oven
Toothpick
Whisk
Large baking sheet
Large bowl
Grater
Instructions
1
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
2
In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
3
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4
Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
5
FREEZER DIRECTIONS:
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
Southern Peach Cobbler
Barefeet in the Kitchen (Mary Younkin)
8
servings
0
per serve
0
minutes
A classic Southern dessert featuring tender, spiced peaches baked beneath a buttery, golden cobbler topping with a cinnamon-sugar crust.
american
southern
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Peach Filling
Crust Topping
Gluten-Free Variation
Cinnamon Sugar Topping Ingredients
Equipment
Aluminum Foil
Kettle
9x13 baking dish
Cookie scoop
Oven
Toothpick
Whisk
Large baking sheet
Large bowl
Grater
Instructions
1
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
2
In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
3
Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
4
Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
5
FREEZER DIRECTIONS:
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
dessertbakingfreezer friendlyoven and roastingfamily friendly
Nutrition
High in carbohydrates and sugars from peaches and added sugars, with moderate fat from butter, providing some dietary fiber from fruit and limited protein.
| Calories | 490 kcal |
| Energy | 2050 kJ |
| Protein | 4 g |
| Total Fat | 17 g |
| Saturated Fat | 11 g |
| Trans Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 46 mg |
| Carbohydrate | 78 g |
| Sugars | 35 g |
| Dietary Fibre | 4 g |
| Sodium | 300 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
