Southern-Style Peach Cobbler

When peaches and other summer stone fruits are in season, which is around July 4, I like making a fruit cobbler. My go-to cobbler has always been the Chez Panisse’s version of fresh fruits baked with a sugared biscuit topping. Love it, and never tired of baking and eating one. But that doesn’t stop me from exploring the southern-style peach cobbler I see on King Arthur.

By the way, other than being a long-standing customer and user of King Arthur flours, I have no affiliation with the company. My special connection to the place is my week-long class in artisan bread baking many years ago. That’s changed everything in my baking, especially in sourdough bread.

This is how King Arthur Baking describes the peach cobbler:

Super-moist, ultra-tender, and mighty tasty! That describes this cake-style peach cobbler to a T. We realize it’s not an exact interpretation; a true Southern cobbler is very juicy (more peaches than cake) while this is akin to a peach coffeecake. Still, we think it does justice to this Southern classic. ~ King Arthur Baking

The Chez Panisse’s version has a crusty top having the cobbler batter on top of the fruits. Meanwhile, the southern version has the peaches floating over the cake batter. The former is jammy and crusty and the latter is moist and cakey. For breakfast, I’d prefer to have the Chez Panisse’s blueberry cobbler with yogurt. But I won’t do the same with the southern-style peach cobbler, unless you add some granola for texture. However, both will go great with vanilla ice cream for dessert.

I have dozens of ripe peaches floating around, so I decide to make a cake/cobbler with them. The only trouble is: the ripe peaches turn into mush with the recipe. I make this cake twice, one with all the peach soaking liquid poured into the batter, as the recipe suggests. And the second one without the liquid. Both times, the cobbler is moist to the extent that it looks raw around the peaches. A longer bake time and extended cooling help — to a degree. But the cobbler is still on the mushy side for my taste. Most probably, crunchier peaches would have made a difference.

Maybe you need more than a tablespoon of cornstarch or other gelling agent to bring it all together. That’s a whole new discussion on its own!

Happy 4th and stay healthy!

Print Recipe

Southern-Style Peach Cobbler | King Arthur Baking

Ingredients

• FOR THE FILLINGS:
• 2 tablespoons (28g) butter, melted (for the pan)
• 2 tablespoons (25g) granulated sugar
• 1 tablespoon (7g) cornstarch
• 2 cups (454g) peeled, sliced peaches*
• 1 tablespoon (14g) lemon juice
• pinch of salt
• FOR THE CAKE:
• 2 large eggs
• 3/4 cup (149g) granulated sugar
• 3 tablespoons (43g) butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (227g) milk
• coarse sparkling sugar or cinnamon sugar, for sprinkling on top

Instructions

1

Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.

2

To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.

3

To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.

4

Whisk together the flour, baking powder and salt.

5

Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.

6

Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon-sugar.

7

Spoon the peaches (with any accumulated juice) on top.

8

Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.

9

Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired. Cover any leftovers, and store at room temperature for several days. Freeze for longer storage.

Notes

ADAPTED FROM: https://www.kingarthurbaking.com/recipes/southern-style-peach-cobbler-recipe