Fresh Southern Peach Cobbler

31 May, 2024 | Dr. Malik | No Comments

Welcome to the Muscle and Joint Blog, where we share delicious recipes to keep you nourished and energized. Today, we’re featuring a classic summer dessert that’s a crowd-pleaser: Fresh Southern Peach Cobbler. This delightful treat combines juicy, sweet peaches with a buttery, biscuit-like topping, making it the perfect way to enjoy the season’s bounty.

Total Time: 1 hour

Prep Time: 20 minutes
Cook Time: 40 minutes

Ingredients

8 fresh peaches – peeled, pitted, and sliced into thin wedges
¼ cup white sugar
¼ cup brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
¼ cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions

Preheat Oven: Set your oven to 425 degrees F (220 degrees C).
Prepare Peaches: In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly. Pour the mixture into a 2-quart baking dish and bake in the preheated oven for 10 minutes.
Make Topping: While the peaches are baking, mix flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt in another large bowl. Blend in the butter using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the boiling water until just combined.
Add Topping: Remove the peaches from the oven and drop spoonfuls of the topping over them.
Finish and Bake: Combine 3 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl, then sprinkle this mixture over the entire cobbler. Bake until the topping is golden, about 30 minutes.

Tips and Variations

Peach Selection: Fresh peaches are ideal, but if they’re not in season, canned (well-drained) or frozen (thawed and drained) peaches work well too. Each 6-8 medium peaches (about 4 cups) can be substituted with 2 (16-ounce) cans or 40 ounces of frozen peaches.
Peeling Peaches: If you prefer to peel your peaches, use a vegetable peeler or try blanching them. To blanch, cut an X on the bottom of each peach, boil for 30 seconds, then shock in ice water. The skins should peel off easily.