Easy Southern Peach Cobbler Recipe | Yummly
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Easy Southern Peach Cobbler

YUMMLY(3)
Lynnette D.: "perfect with a few modifications." Read More
13Ingredients
4Hours
520Calories
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Description

Homemade peach cobbler is a classic dessert in any Southern home. Made the soul food way, this version is deep-dish, juicy, and buttery, with a double crust and plenty of cinnamon and nutmeg. It’s simple to make, and easy even for novice bakers because it uses store-bought refrigerated pie crust. Take advantage of fresh peaches while they are in season from May through late September. Or use frozen peaches instead and just simmer the filling for about 10 minutes after you bring it to a boil. Note that the total time to make the recipe includes about 2 ½ hours for cooling. The recipe is a Yummly original created by Krysten and Marrekus Wilkes of Cooks with Soul.

Ingredients

US|METRIC
8 SERVINGS
  • 2 3/4 pounds peaches (6-8 yellow, firm-ripe)
  • 1/2 cup salted butter (plus more, at room temperature, for greasing the dish)
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 refrigerated pie crusts (store-bought, for a 9-inch pie)
  • flour (optional)
  • 1 large egg
  • 1 teaspoon water
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    Directions

    1. Preheat oven to 350°F (375°F if you’re using a glass baking dish).
    2. Fill a medium saucepan three-quarters full with water and bring to a boil. Add a few peaches at a time and cook just until the skin loosens easily with a knife tip, about 15 seconds. Remove peaches from water with a slotted spoon and let stand until cool enough to handle. Peel off skin, then cut peaches into wedges ½ to 1 inch thick.
    3. Melt ½ cup butter in a Dutch oven or 5- to 6-quart pan over medium heat. Add sugars, cornstarch, lemon juice, cinnamon, nutmeg, and salt to the pan and stir, then add peaches and stir to coat evenly. Bring to a boil, then remove from heat and let cool completely. To speed things up, transfer filling to a sheet pan and cool in the refrigerator.
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    NutritionView More

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    520Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories520Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat13g65%
    Trans Fat
    Cholesterol55mg18%
    Sodium400mg17%
    Potassium380mg11%
    Protein5g10%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate69g23%
    Dietary Fiber5g20%
    Sugars32g64%
    Vitamin A20%
    Vitamin C20%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Lynnette D. 2 days ago
    perfect with a few modifications.
    Rangan 15 days ago
    I work at Yummly and had tried this during recipe testing. Then I made it at home for my husband's birthday and it was DELICIOUS. I made it in an 8-inch square heavy stoneware dish, and it took a full 60 minutes in the oven before the top crust lattice was nicely browned. The peaches I used were of middling quality - more firm than firm-ripe - but the final dessert was still great-tasting.
    Micki N. Garcia 3 months ago
    It was very delicious, I will be making this again. I used milk & sugar in place of the egg wash. My Grandma’s recipe.

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