This is your old school classic Grandmother’s Southern peach cobbler amped up with even mo flavor. Bring this one out for the holidays, any holiday!
This peach cobbler has all the goods - nice crust, thick and flavorful filling, and an aroma that will bring everybody to the kitchen. This is that special kinda Cobbler
MOOD MUSIC
SOUTHERN PEACH COBBLER INGREDIENTS
For The Filling
- Canned peaches in lite syrup - you’ll need Two 29oz cans. Buy sliced vs halves
- Sugar
- Corn starch
- Grated nutmeg - Use whole nutmeg if available and grate it right into the mixture
- Cinnamon
- Vanilla extract
- Whiskey - use your favorite, if that’s Crown Royal great just stay away from flavored ones.
- Stick of Butter
- Lemon juice
- Salt
For the Crust
- Stick of Butter
- Sugar
- Brown sugar
- Self-rising flour
- Buttermilk
- Cinnamon
- Salt
PEACH COBBLER INSTRUCTIONS
Make the Filling
Drain one of the cans of peaches reserving the syrup in a separate bowl. Add the drained peaches to a medium pot. Add the second can along with its syrup to the pot as well.
Add a stick of butter to the pot of peaches and heat of medium heat. After the butter melts down stir the peaches. Add the sugar, spices (salt, cinnamon, nutmeg), vanilla extract, whiskey, and lemon juice. Mix well, bring to a boil, then reduce to a simmer.
While the peach mixture cooks, make a slurry by adding a tablespoon of the corn starch to the reserved syrup. Whisk it well leaving no lumps behind.
Add the syrup to the pot of peaches and simmer 20-30 minutes until peach mixture thickens. Turn off heat and set peaches aside.
Make the Crust
Put the stick of butter in a baking dish (13 x 9 inch) and place in the oven at 350 degrees F until the butter melts. Be careful not to brown the butter. Remove from oven and set aside.
In a medium to large bowl, mix together the flour, brown sugar, white sugar, cinnamon and salt. Stir in the buttermilk. The batter might have a few lumps, but that’s cool. Don’t trip and try to smooth it out cause you could end up over mixing the batter.
Pour the batter on top of the melted butter trying to cover as much surface area as possible.
Add the filling on top of the crust. I know that seems weird but the crust will actually rise to the top during cooking bringing flavor along with it. Bake at 350 degrees for about 45 minutes. Start checking after about 30 minutes.
Serve hot with high quality vanilla ice cream (Blue Bell!)
BAKING PEACH COBBLER CONSIDERATIONS AND TIPS
Measurements are based on using a 13 x 9 inch pan. You’ll have to adjust up or down depending on size of your pan.
Don’t use too much syrup. You don’t want a runny cobbler. If you feel like you’ve added too much syrup, then use a bit more corn starch in your slurry. The slurry is what will thicken the base.
Don’t rush any part of the process. The key to the dish is giving the ingredients time to come together and mesh.
For next-level flavor substitute the white sugar in the filling with Mexican brown sugar (piloncillo). Just grate the brown sugar cone right into the mix.
If you have it, grate fresh whole nutmeg instead of the ground stuff. Ground is good, but grating fresh will have a more intense, noticeable flavor.
When topping the crust with the peach filling avoid pressing down as you don’t want to press the peaches into the crust mixture. It’s ok for a little of this to occur, but you definitely want to limit things.
Season both the batter and the filling.
MORE DESSERT RECIPES
Key Lime Pie with Ginger Snap Crust
MAKE THIS RECIPE
If you make this Southern Peach Cobbler recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Ingredients
For The Filling
- 58 oz Canned peaches in lite syrup 29oz canned peach slices
- 1 cup Sugar or piloncillo
- 1 tbsp Corn starch
- 1 tsp Grated nutmeg
- 1 tsp Cinnamon
- 1 tbsp Vanilla extract
- 1 tbsp Whiskey
- 1 stick Butter
- 1 tsp Lemon juice
- 1 tsp salt
For the Crust
- 1 stick butter
- ½ cup sugar
- ½ cup brown sugar
- 1 cup self-rising flour
- 1 cup buttermilk
- 1 tsp cinnamon
- 1 tsp salt
Instructions
Make the Filling
- Drain one of the cans of peaches reserving the syrup in a separate bowl. Add the drained peaches to a medium pot. Add the second can along with its syrup to the pot as well.
- Add a stick of butter to the pot of peaches and heat of medium heat. After the butter melts down stir the peaches. Add the sugar, spices (salt, cinnamon, nutmeg), vanilla extract, whiskey, and lemon juice. Mix well, bring to a boil, then reduce to a simmer.
- While the peach mixture cooks, make a slurry by adding a tablespoon of the corn starch to the reserved syrup. Whisk it well leaving no lumps behind.
- Add the syrup to the pot of peaches and simmer 20-30 minutes until peach mixture thickens. Turn off heat and set peaches aside.
Make the Crust
- Put the stick of butter in a baking dish (13 x 9 inch) and place in the oven at 350 degrees F until the butter melts. Be careful not to brown the butter. Remove from oven and set aside.
- In a medium to large bowl, mix together the flour, brown sugar, white sugar, cinnamon and salt. Stir in the buttermilk. The batter might have a few lumps, but that’s cool. Don’t trip and try to smooth it out cause you could end up over mixing the batter.
- Pour the batter on top of the melted butter trying to cover as much surface area as possible.
- Add the filling on top of the crust. I know that seems weird but the crust will actually rise to the top during cooking bringing flavor along with it. Bake at 350 degrees for about 45 minutes. Start checking after about 30 minutes.
I love rustic desserts. This is perfect for any night of the week. Great to take along to a potluck as well.
This is really good. Thanks!
Thanks!
This sounds like a perfect dessert to make on my birthday. I'll be saving your recipe for my reference.
Many thanks for sharing this southern peach cobbler recipe. I have never tried this before. So I am very much looking forward to it. It looks and sounds delicious.
Such a comforting and homely dish. Looks absolutely delicious and I like you tip about not rushing the process. We're all so busy these days we have so many gadgets to allow us to cook faster when slow cooking is by far still the best food you'll ever eat.
Haha. When I read "very special" I figured that must mean booze. Love it! 😀 And I love that this can be made out of season!
This recipe looks absolutely delicious! I love peach, and I'm always looking for new recipes to try. Your Peach Cobbler will definitely be a winner on our table!
I haven't seen a peach cobbler in a while and this one looks perfectly made! I need to make one of these one days and I think this is the recipe! thank you for sharing this recipe.
I'm fascinated to know that you place the filling on top of the crust and that the crust rises around it. What a tasty and rich recipe this is!
Peach cobbler is my favorite dessert to make. I've only made a version with bisquick so making it from scratch will be a real treat for the hubs and I this New Year's eve while we stay in.