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.
- Preheat oven to 350°F (375°F if you’re using a glass baking dish).
- 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.
- 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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|Calories520Calories from Fat240|
|% DAILY VALUE|
|Calories from Fat240|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.