Sandra This Paula Deen Peach Cobbler Recipe is an easy and old-fashioned Southern recipe, which is made with fresh peaches and self-rising flour. It’s a classic, foolproof recipe, ready in about 2 hours.
Paula Deen Peach Cobbler Recipe Ingredients
- 4 cups peaches, peeled and sliced
- 2 cups granulated sugar, divided
- ½ cup water
- ½ cup (1 stick) butter
- 1 ½ cups self-rising flour
- 1 cup milk
- 1 teaspoon ground cinnamon (optional)
How To Make Paula Deen Peach Cobbler
- Preheat Oven and Melt Butter: Preheat your oven to 350°F (175°C). Place the stick of butter in a 9×13 inch baking dish and put the dish in the oven to allow the butter to melt completely.
- Simmer the Peaches: While the butter melts, combine the sliced peaches, 1 cup of the sugar, and the water in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from the heat.
- Mix the Batter: In a separate mixing bowl, whisk together the remaining 1 cup of sugar, the self-rising flour, and the milk until the batter is smooth and free of lumps.
- Layer the Cobbler: Carefully remove the hot dish with the melted butter from the oven. Pour the batter directly over the melted butter. Do not stir.
- Add the Fruit: Gently spoon the cooked peaches and their syrup over the top of the batter. The batter will be mostly submerged. If desired, sprinkle with cinnamon.
- Bake Until Golden: Place the dish back in the oven and bake for 30 to 45 minutes. The batter will rise up through the peaches to form a golden-brown crust on top.
- Cool and Serve: Let the cobbler cool for at least 30-60 minutes before serving. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Tips
- Why don’t you stir the butter and batter? This is the magic of this style of cobbler! Pouring the batter over the melted butter and then topping it with the fruit allows the batter to bake up through the peaches, creating a soft, cake-like crust on top.
- How do I know when the cobbler is done? The cobbler is ready when the crust has risen to the top and is a deep golden brown. The filling around the edges should be bubbly.
- Can I use all-purpose flour? If you don’t have self-rising flour, you can make your own. For this recipe, whisk together 1 ½ cups of all-purpose flour with 2 ¼ teaspoons of baking powder and ½ teaspoon of salt.
- Can I use canned or frozen peaches? Yes. If using canned peaches, drain them well and you may want to reduce the sugar slightly. If using frozen peaches, you can use them straight from the freezer, but you may need to add 5-10 minutes to the baking time.
What To Serve With Peach Cobbler
This classic Southern dessert is famously served warm with a creamy topping to balance the sweet fruit.
- A scoop of vanilla bean ice cream
- A dollop of fresh whipped cream
- A drizzle of heavy cream
How To Store Peach Cobbler
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best texture, reheat the cobbler in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. You can also microwave individual portions.
Peach Cobbler Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: 439 kcal
- Carbohydrates: 80.6g
- Protein: 4.6g
- Fat: 12.3g
- Sugar: 61.2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can adjust the sugar to your taste, especially if your peaches are very sweet. You can reduce the sugar in both the fruit mixture and the batter, but be aware it will affect the final flavor and texture.
A gummy crust can be a sign of underbaking. Make sure the top is fully cooked and golden brown before removing it from the oven. Also, ensure your oven temperature is accurate.
Yes, a pinch of nutmeg added to the peach mixture or the batter can add a lovely warmth that complements the cinnamon and peaches.
Paula Deen Peach Cobbler Recipe
Description
A classic Southern dessert with sweet, juicy peaches baked under a soft, cake-like crust that forms magically as it bakes.
Ingredients
Instructions
- Preheat oven to 350°F. Melt butter in a 9×13 inch baking dish in the oven.
- Simmer peaches, 1 cup of sugar, and water in a saucepan for 10 minutes.
- In a bowl, whisk together the remaining 1 cup sugar, self-rising flour, and milk.
- Pour the batter over the melted butter in the hot dish. Do not stir.
- Spoon the peach mixture over the batter.
- Bake for 30-45 minutes, until the crust is golden brown and has risen to the top.
- Let cool for at least 30-60 minutes before serving with ice cream.
Notes
- It is crucial that you do not stir the layers after pouring them into the dish.
- If using canned peaches, drain them well to avoid a watery cobbler.
- The cobbler is best served warm, but it needs time to set after baking, or it will be too runny to serve neatly.
- Ensure your self-rising flour is fresh for the best rise on the crust.
