Peach Cobbler

 

Peach Cobbler

Peach cobbler is a true Southern treat. For this recipe, you will want to wait for fresh peaches.

  • 6-8 large, ripe peaches
  • 2.5 tbsp cornstarch
  • 2 cups sugar
  1. Step 1: Peel and Slice Your Peaches

  2. Step 2: Combine All the Things

  3. Step 3: Bake Until Bubbly

How to Make Peach Cobbler

Ingredients

  • 6-8 large, ripe peaches
  • 2 ½ tablespoons cornstarch
  • 3/4-1 cup sugar

Crust:

  • 1 cup all-purpose flour
  • 2 large egg yolks
  • ¼ cup butter
  • 1 teaspoon baking powder
  • 1 cup sugar
  • 2 large egg whites, room temperature, stiffly beaten

Step 1: Peel and Slice Your Peaches

If this is your first time tackling cobbler, you’re going to be a little bit surprised by how diva-ish peaches are. Firstly, they come with a pit. You need to get rid of the pit. Prior to peeling your peaches, which will make them far too slippery to handle, slice around the peach lengthwise and grasp each half of the peach, twisting to separate. Sometimes this works. Sometimes, you squish the peaches like the Incredible Hulk because you followed the above recommendations and got the really soft peaches, which are perfect, until you try to slice them.

 

If it works, then you can remove the pit and begin to slice and peel (I like to do it in that order). Prepare to be covered in sticky peach juice. Prepare to rue the day you decided to work with fresh peaches. But trust me, it’ll all be worth it. Also, peach cobbler is supposed to be and look messy. If it’s messy, you’ve done it justice! It might help if you take a quick detour and whip up a batch of these sparkling peach Bellinis first.

Step 2: Combine All the Things

First combine the sliced peaches, cornstarch and sugar and pour them into a greased 13×9-inch baking dish. (Check out our list of the best casserole dishes—one of these might be your perfect cobbler holder.) Then combine the flour, egg yolks, butter, baking powder and sugar in another bowl. Fold in the egg whites. Spread over the peaches, or plop down mounds of this in biscuit-like shapes, if you’re a stickler for tradition. I preferred to spread it out, accentuating the messy factor. Except I call it “rustic.”

Step 3: Bake Until Bubbly

You probably wanted to preheat your oven a little earlier. If you forgot, do that now. Your cobbler needs to bake at 375 degrees for about 45 minutes, or until it’s bubbly and your biscuit crust is a nice Pinterest-worthy golden brown.

 

Optional: Add a Cinnamon Sugar Crumble

Purists may tell you not to mess with perfection, but for those daring to step outside the box, adding a cinnamon sugar crumble will take your peach cobbler to the next level. Combine 1/3 c. sugar, ¼ c. all-purpose flour, 1 tsp. cinnamon and a pinch of salt. Then add 2 tablespoons of cold, unsalted butter, using a fork, until it resembles a crumble. Add to the top of your cobbler for the last 15 minutes of baking.

Brandon Smith
brandon@georgiapeachtruck.com
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