Welcome to day 4 of #HotSummerEats! Cam of Culinary Adventures with Camilla has rallied 18 bloggers together to share some AMAZING recipes with you to inspire your summer cooking over the course of this week. Make sure to click over to this kickoff post and enter the HUGE giveaway - so many amazing prizes from our sponsors!!
My blog has a fair amount of southern inspiration, and yet I do not have a single cobbler recipe shared on here! I guess that is because in all honesty I don't make them very often. I can probably count on one hand the number of times I have over the years - however they are incredibly delicious and I am thrilled to share this recipe with you today! This is a classic cobbler - the filling is perfectly seasoned, fragrant, and juicy and the amount of batter is the perfect ratio for the fruit. It is tender, crispy on top, and the perfect blanket to tuck those fresh peaches in.
We had bought some large containers of peaches, nectarines, and plums for a sangria recipe I'll be sharing very soon, and I had to decide what to do with the remaining fruit. Lindsey and I shared a few of the peaches but I decided the rest should be made into a classic Southern fresh peach cobbler - best decision ever!
My 16 year old son is actually not a huge fan of peaches, though he does seem to be coming around over the past couple years. Typically I do not cook or bake with peaches because of his dislike of this fruit, and we rarely have them in the house either. However, he was an immediate convert when he tasted this delicious dessert! We served this up warm with a scoop of vanilla ice cream to melt over it and it was divine. This dish screams summer and comfort food to me! Take a big pan of this to a barbecue or pot luck this summer, and just see how long it lasts! :)
Also - quick tip if you haven't already tried this: for a quick and easy method to peel peaches for this recipe, see this tutorial; I used this method and it worked great!
Southern Peach Cobbler from the Slow Roasted Italian
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp lemon juice
2 tsp cornstarch
2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 tsp baking powder
1 tsp salt
12 TBS unsalted butter, chilled and cut into small pieces
1/2 cup boiling water
2 - 3 TBS white sugar
- Preheat oven to 400° (if you are using a dark or glass pan - 425° if you are using a light color pan).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 9x13 baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, in a large bowl, combine flour, sugars, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them evenly.
- Sprinkle entire cobbler with the 2 - 3 TBS of sugar. Bake until topping is golden, about 30 minutes.