Fresh Southern Peach Cobbler with Crackly Caramelized Crust
Fresh peaches, a buttery batter, and one surprising step give this old-fashioned peach cobbler its crackly, caramelized crust and soft, jammy center. Serve it warm with cream or ice cream, and you’ve got summer in a spoon.
Ingredients
- 4 cups peaches (peeled and chopped)
- 1 lemon (zest and juice)
- ¼ cup butter (softened)
- 1 cup sugar (divided)
- ¾ cup flour
- 1 teaspoon baking powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup milk
- ¼ cup hot water
Instructions
- Preheat oven to 350º.
- Chop peaches into 1 inch chunks and place in bottom of a casserole dish. Sprinkle the top with lemon zest and then squeeze the juice from ½ lemon over the top of the peaches.
- Use an electric mixer to cream the butter and ¾ cups sugar until combined, about 1 minutes.
- In a separate bowl, whisk together the flour, baking powder, salt, nutmeg and cinnamon. Add to the butter mixture and mix until combined.
- With the mixer on low speed, add the milk and beat on high until light and fluffy.
- Spoon on top of the peaches and smooth with an offset spatula or knife.
- Sprinkle ¼ cup of sugar over the top and then pour hot water over the entire top.
- Bake for 60-65 minutes, until the top is brown and cracked. A toothpick should not show any batter.
- Let sit for 30 minutes to an hour to let it set before serving.
Video
Barbara's Notes + Tips
- If your peaches are not ripe, here are some tips for how to ripen peaches.
- The water does not need to be boiling, but it should be very hot.
- If you want to use frozen peaches, let them thaw before adding.
- You can double this recipe and it should fit into a 9 x 13 baking dish.
Nutrition
Calories: 315kcal | Carbohydrates: 58g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 277mg | Potassium: 268mg | Fiber: 3g | Sugar: 43g | Vitamin A: 608IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
