Fresh Southern Peach Cobbler

31 May, 2024 | Dr. Malik | No Comments

Fresh Southern Peach Cobbler

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



  • 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



  1. Preheat Oven: Set your oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. Add Topping: Remove the peaches from the oven and drop spoonfuls of the topping over them.
  5. 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.
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