Fresh peaches, butter, cinnamon, caramelized sugar – one of the most comforting kitchen aromas comes from a fresh fruit cobbler in the oven. A Southern Peach Cobbler ranks at the very top of my dessert favorites, especially when served with high-quality vanilla ice cream.
Southern Peach Cobbler
Here is the recipe of the very best Southern peach cobbler I have ever eaten in my life – created and perfected by my lovely wife, San Antonio-native Chef Karen. She uses a healthy sweetener – Agasweet Vanilla flavored agave nectar – in her recipe, but you may certainly go with white sugar, if you prefer.
Ingredients For The Best Southern Peach Cobbler Recipe
- 5 pounds of fresh peaches (I bet you knew this already…)
- unsalted butter
- sugar or agave nectar
- all-purpose flour
- milk
- organic canola oil
- vanilla extract
- baking powder
- ground cinnamon
- salt
The Method
The Fruit
- Combine in a medium sauce pan:
- 4-5 cups sliced peaches
- 1 teaspoon vanilla extract
- 1 Tablespoon butter
- 1/2 cup agave nectar or 3/4 cup sugar
- Over medium heat, bring this mixture to a brief bubble
- Remove from heat and set aside
Preheat a 13″x9″ baking pan in a 325 degree oven while melting 1/2 stick of butter. Watch – don’t let the butter burn!
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Cooking Peaches
Preheating The Pan
Melting Butter
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The Batter
- Combine the dry ingredients in a large bowl:
- 2 cups flour
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- Add the wet ingredients:
- 1 cup milk
- 2/3 cup agave nectar or 1 cup sugar
- 1/2 cup organic canola oil
- Whisk all ingredients to the consistency of cake batter
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Agave Nectar
Add Milk
Smooth Batter
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Assembling the Peach Cobbler
- Pour the batter on top of the butter
- Gently spread the batter
- Pour the warm peach filling onto the batter
- Sprinkle some cinnamon on top
- Bake at 325 degrees for about 45 minutes
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Batter for Peach Cobbler
Spread evenly
Add Peach Cobbler Filling
Sprinkle Cinnamon
Half Baked Peach Cobbler
Perfect Peach Cobbler
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Hello Chef Keem!
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I am making this recipe for a friend’s wedding right now! The bride-to-be handed out the ingredients to a group of us, and we are all cranking out a peach cobbler.
We added some berries to the snaz it up.
Thanks, Chef Keem!
Wow! Thanks for letting me know, Rudy. Adding berries is a great idea!
I’ve had crunchy cobbler with oatmeal and cobbler with pie crust, and they’re all good, but this recipe is phenomenal. I’m lucky enough to have a peach tree in my backyard, and this is now my cobbler of choice!
Wowzers, Jim – your own peach tree! This adds even more “personality” to this fine dessert, with all the love you’ve put into the care for your tree. I hope you had a better crop than our Texas Hill Country farmers, this year. Thanks so much for your kind words and happy peach cobbler splurging!
i deff made a wrong turn along the way of making this with the dough but not sure where, it tasted off than dough normally should taste with cobblers, can you substitute different oils for canola oil? maybe thats where i went wrong
but the peaches tasted amazing!!!!!!!
Hi Gabby,
you may use vegetable oil or even melted butter, if you like those better than canola oil. Have you checked on the freshness of your canola oil? Sometimes we have oils sitting around on our cupboards for a long time, and they’ve gone rancid without us noticing it. Thanks for your comment!
[...] Ps: Ironically I made a killer Peach Cobbler yesterday. Try making it, it’s to die for. Recipe Here. [...]
My family loves it!…they can’t get enough. Im cooking it tonight for the 3rd time this summer. It just melts in your mouth. we even add our homemade icecream!
Oh, Sarah – it is sooo nice of you to leave this note. It makes my day!