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peach cobbler on a tri-color plate

Southern Peach Cobbler

Your grandmother's classic Southern peach cobbler recipe, amped up w/ more flavor and just as comforting with a thick cobbler base and flavorful, crispy crust.
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Course: Dessert
Cuisine: southern
Servings: 10 people
Calories: 457kcal
Author: Marwin Brown

Ingredients

For The Filling

  • 58 oz Canned peaches in lite syrup 29oz canned peach slices
  • 1 cup Sugar or piloncillo
  • 1 tablespoon Corn starch
  • 1 teaspoon Grated nutmeg
  • 1 teaspoon Cinnamon
  • 1 tablespoon Vanilla extract
  • 1 tablespoon Whiskey
  • 1 stick Butter
  • 1 teaspoon Lemon juice
  • 1 teaspoon salt

For the Crust

  • 1 stick butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup self-rising flour
  • 1 cup buttermilk
  • 1 teaspoon cinnamon
  • 1 teaspoon 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.

Video

Notes

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.

Nutrition

Calories: 457kcal | Carbohydrates: 68g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 656mg | Potassium: 372mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1140IU | Vitamin C: 11mg | Calcium: 59mg | Iron: 1mg
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