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Extreme macro close-up of a scooped portion of Southern Peach Cobbler Recipe with an oily sheen of melted butter on the golden crust.

Southern Peach Cobbler Recipe: The Ultimate Buttery & Blistered Crust Guide

This authentic Southern Peach Cobbler Recipe features a golden, blistered pastry crust over thick, glossy peaches. Perfectly balanced with cinnamon and nutmeg, it's a beautifully messy, professional-grade summer dessert designed for Pinterest-worthy results.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Desserts
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cups (1.5kg) Fresh Freestone Peaches peeled and sliced
  • 1 cup (200g) Granulated Sugar
  • 1/4 cup (50g) Brown Sugar packed
  • 1 tbsp (15ml) Lemon Juice
  • 2 tbsp (16g) Cornstarch
  • 1 tsp (2g) Ground Cinnamon
  • 1 tbsp (15ml) Vanilla Extract
Buttery Pastry Topping
  • 2 cups (250g) All-Purpose Flour
  • 1 cup (226g) Unsalted Butter cold and cubed
  • 1/2 cup (120ml) Buttermilk cold
  • 1 tbsp (12g) Baking Powder
  • 2 tbsp (25g) Coarse Sparkling Sugar for topping

Equipment

  • 1 9x13 inch baking dish Ceramic or glass
  • 1 Pastry cutter For working the cold butter

Method
 

Prepare the Filling
  1. Toss sliced peaches with sugars, lemon juice, cornstarch, and spices. Let sit for 20 minutes until a thick, glossy syrup forms.
Prepare the Topping
  1. Cut cold butter into flour and baking powder until pea-sized crumbs form. Stir in buttermilk until just combined.
Assemble and Bake
  1. Transfer peaches to a dish. Top with spoonfuls of dough and coarse sugar. Bake at 375°F (190°C) for 45-50 minutes until the crust is blistered and golden.

Notes

Keep your butter ice-cold to ensure a blistered, oily sheen on the crust.
Use Freestone peaches for easier slicing and a more translucent, soft texture.