This delightful Peach Cobbler recipe comes from a dear Southern friend of mine. She’s known for her hearty laughter, big spirit, and an immense love for life and food.
You’ll be thrilled to know that the syrup in this recipe is made from the peach juices, not just plain sugar syrup. This gives you maximum peach flavor!
Fruit cobbler is a classic American dessert that everyone loves. Peach cobbler, in particular, holds a special place in many hearts, especially in the Deep South.
There are two main types of peach cobblers: those with a batter topping and those with a biscuit or scone topping. I prefer the latter because it’s crumbly outside and fluffy inside, with a hint of cinnamon that pairs wonderfully with the soft, juicy, warm peaches underneath in a not-too-sweet peach syrup.
What You Need for Peach Cobbler Filling: Here’s what you’ll need for the peach filling (hint – juicy ripe peaches are the star!):
Peaches: Ripe and juicy peaches work best! You can also use other stone fruits like white peaches, nectarines, and plums. If you’re using canned peaches, they’ll work just fine; just follow the recipe notes for adjustments.
Sugar: This is tossed with the peach slices to draw out their juices, which are then used to make the syrup. Peach syrup made from peach juices is so much better than plain sugar syrup!
Cornflour/Cornstarch: This thickens the peach juices into a syrup that coats the peaches.
Lemon: Adds a touch of tanginess to balance the sweetness without making the syrup sour.
Salt: A touch of salt enhances the flavors.
Ingredients for the Peach Cobbler Topping: Here’s what you need for the topping:
Flour: You can use plain flour or substitute with self-raising flour (and skip the baking powder and soda).
Baking Powder and Baking Soda: This recipe uses both for a light, airy topping. Baking soda gives it a quick rise when placed in the oven.
Butter: Cold, unsalted butter cubes are rubbed into the flour to create the topping dough, much like making biscuits or scones.
Yogurt: Adds moisture without thinning the batter, resulting in a thick dough that can be crumbled on top.
Sugar: Adds a touch of sweetness, relying mostly on the natural sweetness of the peaches.
Demerara Sugar: A larger-grained sugar with a light toffee taste, gives a nice crunch when sprinkled on top. If you don’t have it, any sugar will do.
Cinnamon: Adds a delightful hint of flavor to the topping.
How to Make Peach Cobbler: The delightful part of this peach cobbler is using the peach juices to make the syrup. While there are easier recipes, this method truly enhances the flavor!
Steps for the Filling:
Peel and Slice Peaches: Peel and halve the peaches. Remove the stones, and cut each half into four wedges.
Macerate: Toss the peach slices with sugar and let them sit for about 40 minutes to release their juices.
Drain: Drain the peaches in a colander over a bowl, reserving the juice. Measure out 1/4 cup of the juice, adding more peach juice or water if needed.
Syrup: Mix the reserved juice with cornflour and lemon juice.
Toss Peaches in Syrup: Coat the drained peaches in the syrup mixture.
Baking Dish: Pour the peaches and syrup into a medium glass or ceramic baking dish (28x18cm). Avoid metal pans, as they may discolor the peaches.
Parbake: Bake for 12 minutes to give the peaches a head start before adding the topping.
For the Topping: While the peaches are baking, make the topping like you would for biscuits or scones.
Rub in Butter: Combine flour, sugar, baking powder, baking soda, and salt. Rub in cold butter until it resembles breadcrumbs.
Mix Yogurt: Gently mix in the yogurt with a spatula until a dough forms, ensuring not to overmix.
Top Peaches: Crumble large lumps of the topping over the peaches, leaving some gaps. Sprinkle demerara sugar and cinnamon on top.
Bake: Bake for about 20 minutes until the topping is golden and a thermometer in the center reads 95°C/203°F. Let it rest for 20 minutes before serving so the syrup thickens.
Enjoy this warm dessert with a scoop of ice cream; it’s simply the best way to savor it!
