Easy Old-Fashioned Southern Peach Cobbler is a simple cobbler recipe, baked in a cast-iron skillet, featuring fresh, frozen, or canned, sweet, juicy peaches and a perfect homemade crust. One bite of this luscious, made from scratch cobbler, and you will understand the true meaning of comfort food.
4cupspeachespeeled and sliced (about 6-7 medium-sized peaches)
1tablespoonlemon juicefresh
½teaspoonground cinnamonoptional
pinchof ground nutmegoptional
Instructions
Preheat oven to 375 degrees F.
Cut the butter up into cubes and add to a 10-inch cast-iron skillet or a two and one-half quart baking dish. Place the dish in the oven and let the butter melt. Watch it carefully; this will only take a few seconds.
When the butter is melted, remove the baking dish from the oven and set aside.
Add the peaches, one cup of sugar, and the lemon juice to a medium-sized saucepan over medium-high heat. Stir constantly and bring to a boil. Reduce the heat to low and cook and stir for about a minute more or until the sugar has dissolved. Remove the pan from the heat and set aside.
Combine the flour, one cup of sugar, baking powder and salt in a medium-sized bowl. Add the milk and stir until all ingredients are combined. Do not overmix.
Pour the batter over the melted butter. Do NOT stir.
Use a spoon and add the peaches and juice to the batter and melted butter. Do NOT stir.
Optional: top with the nutmeg and cinnamon if using.
Bake for 40-50 minutes, or until the topping is golden brown and bubbly. If you use a larger baking dish it will take less time, and a smaller baking dish might take a little more time.
Serve the peach cobbler warm or cold. If desired, top it with a scoop of vanilla ice cream before serving.
Notes
When choosing fresh peaches, look for fruit that is not bruised and gives just a little to the touch. They should also have a fragrant peachy aroma. If your peaches are not ripe and hard, place them in a brown paper bag and leave them at room temperature for a day or so. The total time it takes to ripen will depend on how firm they are when you start.I usually peel my fruit when making peach cobbler, but there is no reason you can't leave the peel on if you prefer. It's totally up to you. If your peaches are soft, sometimes it's easier to peel them if they have been blanched first. Cut a shallow X at the end opposite the stem and place them in boiling water for about 20 seconds to blanch them. As soon as the skin starts to split remove them with a slotted spoon. Immediately place them in a bowl filled with water and ice to stop the cooking process. You should then be able to easily remove the peel with your fingers.If you don't have fresh peaches, you can substitute the same amount of frozen peaches and follow the recipe as written.To substitute canned peaches, omit one cup of sugar and use one 29-ounce can of sliced peaches in heavy syrup. Drain all but one-quarter of a cup of the syrup and add it to the batter with the lemon juice. Then, add the peaches.Want something just a little different? Feel free to add an additional handful of fresh blueberries or blackberries when you add your peaches to the batter. Delicious!Not only is this a great dessert, but the leftovers are outstanding. A few scoops of it cold right out of the refrigerator in the morning also makes a DELICIOUS breakfast.