Sandra Sliced peaches simmered in sugar syrup sit on top of a self-rising flour batter in Paula Deen Peach Cobbler, then bake at 350°F as the crust rises up through the fruit. The whole dish takes about 90 minutes and makes 15 servings.
The recipe is Paula Deen’s Southern Peach Cobbler from her official site. She simmers the peaches in sugar and water for 10 minutes before they go on top of the batter. That step draws out the juice and builds a proper syrup before anything reaches the oven.
The batter pours over the melted butter, and the peaches go on top of the batter. Do not stir at this point. Stirring combines the batter with the syrup and produces a gummy result; leaving it undisturbed is what allows the self-rising flour to push the crust up through the fruit during baking.
Paula Deen Peach Cobbler Recipe
Description
The batter starts under the fruit and ends up over it, which is what gives this cobbler its signature texture. Eight ingredients, one saucepan, one baking dish, 15 servings.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine the peaches, 1 cup sugar, and water in a saucepan. Mix well, bring to a boil, then simmer for 10 minutes. Remove from the heat.
- Place the butter in a 3-quart baking dish and put in the oven to melt.
- In a bowl, mix the remaining 1 cup sugar, self-rising flour, and milk slowly to prevent clumping.
- Pour the batter mixture over the melted butter. Do not stir.
- Spoon the peaches on top, gently pouring in the syrup. Sprinkle with ground cinnamon, if using.
- Bake for 30 to 45 minutes. The batter will rise to the top during baking
- Serve warm with vanilla ice cream or whipped cream.
FAQs
Why do you simmer the peaches before baking?
Simmering the peaches draws out their juice and creates a syrup before anything goes into the oven. Raw fruit added directly releases liquid unevenly during baking and can leave wet, undercooked patches in the crust. The syrup is what you gently pour into the baking dish along with the fruit.
How do I know when the cobbler is done?
The crust should be deep golden brown across the top and the edges should be pulling slightly away from the dish. The batter will have risen fully above the fruit with no raw or pale patches visible. Start checking at 30 minutes and go to 45 if the top still needs color.
Can I use canned peaches?
Yes, canned peaches work when fresh ones are out of season. Drain most of the syrup first since the recipe already adds ½ cup water to the peaches during the simmering step. Use about 4 cups of drained canned peaches and reduce the simmering time to 5 minutes since they are already soft.
Can I use frozen peaches?
Yes, frozen sliced peaches work well in this recipe. Thaw them completely and drain the excess liquid before adding them to the saucepan, since skipping the thaw means too much water dilutes the syrup. After draining, follow the simmering step exactly as written.
What do you serve with Paula Deen peach cobbler?
Paula Deen’s own recipe suggests vanilla ice cream or whipped cream alongside. Paula Deen’s homemade ice cream is the classic pairing since the cold cream melts slightly over the warm cobbler and becomes part of the dish. Whipped cream works if you want something lighter that does not compete with the peach syrup.
What other Paula Deen dessert pairs well with this?
Something with a different base texture rounds out a summer dessert spread. Paula Deen’s mama’s pound cake is a dense, sliceable alternative to the soft, spoonable cobbler and holds well for several days on the counter. Together they cover two completely different Southern dessert styles without overlapping in flavor or technique.
