Southern Peach Cobbler
Peach Cobbler at Paschal’s
Georgia is famous for its peaches, and perhaps one of the state’s most famous recipes is peach cobbler. Making peach cobbler from scratch is really the best way to enjoy the dish, and besides, it’s super easy to make and absolutely heavenly to eat.
The Peach Cobbler at Paschal’s Restaurant has earned multiple awards across the South. It was once a gathering spot for Civil Rights activists like MLK, John Lewis, and Andrew Young. Their cobbler is made with sweet, tender peaches and topped with a gooey, perfectly salty crust. This peach cobbler seems typical of cobblers in the South. The crust is similar to a pie crust, but is thicker, and has a sugary coating on top.
Some Southern-Style Peach Cobbler recipes start with the batter in the bottom of the pan, and fruit on top. The layers switch places during baking, and the finished product resembles nothing so much as a moist, fruity cake on top of luscious fruit filling. Classic accompaniment: whipped cream. Grandma’s Famous Peach Cobbler recipe below is an examble of this type of peach cobbler. Whether this is gets a crust similar to the picture of Paschal’s peach cobbler, I don't know, but it looks similar.
The recipe below from https://www.theslowroasteditalian.com/, reverses this and bakes the cobbler batter on top, similar to Northern-Style peach cobbers, but it is a thinner batter than what is use in the Northern-Style peach cobbers, which is more like a biscuit or dumpling, but it looks thicker than Paschal’s. Thus I think it would be closer to the Northern-style cobbers than some of the others.
Another popular Peach Cobbler style in the South is made with pie crust, as in the Wicked Peach Cobbler below from Patti LaBelle. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust or, traditionally, placed just on top. It is very similar to a pie except that the crust is thicker. Some have said Wicked Peach Cobbler below from Patti LaBelle is very close to Paschal’s.
Grandma’s Famous Peach Cobbler
from https://12tomatoes.com/
If fresh peaches aren’t an option, then grab a bag of frozen peach slices, but if available, fresh is best. Peaches are already sweet on their own, but a couple more ingredients take them from sweet to “peachy.”
This recipe uses a Batter Topping (Cake-style or "Magic Crust"): In this Southern style, a thin, cake-like batter is poured into the baking dish, often over melted butter, and the peach mixture is added on top. As it bakes, the batter rises through the fruit, forming a moist, cakey base and a golden crust on top.
1 stick unsalted butter, melted
1 cup flour
1 cup sugar (used in batter)
1 tablespoon baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
6-8 fresh peaches, peeled and sliced
1 cup brown sugar (added to peaches)
Juice from 1/2 lemon
Preheat oven to 375°F.
[Peel and slice peaches.] Pour melted butter into center of 9x13-inch baking dish, do not spread butter around pan.
In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract, and stir to combine. Pour batter over butter, but do not stir.
Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices.
Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color.
Serve warm or cold, or with a scoop of ice cream. Enjoy!
Yield: Serves 8-10
Wicked Peach Cobbler
Adapted from “LaBelle Cuisine: Recipes to Sing About” by Patti LaBelle
Emeril Lagasse has a recipe that uses the same ingredients and amounts, but he places a round of pie crust in the bottom of six ramekins and bakes it until lightly brown, about 10 minutes. Then he adds the peaches on top along with a top crust and pinches the dough onto the top edge of the dish. He does not mention Patti LaBelle, which is strange, but I guess he does credit it to her, although his is baked a little differently.
Basic double-crust piecrust (recipe below)
3 1/2 pounds medium peaches, peeled, pitted and cut into 1/4 -inch slices
8 teaspoons cornstarch
1 cup sugar
2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon, plus more for crust
4 tablespoons butter, chilled and cut into small pieces
Preheat oven to 400 degrees. Lightly butter an 8-inch square baking dish.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon. Fold in the butter. Spoon half the peach mixture into the prepared baking dish.
On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square. Place over the peaches in a baking dish. Top with remaining peaches. [Should the cobbler be baked a little to crisp the crust? The dough will just get soggy in the cobbler.]
Roll out the larger disk of dough into an 11-inch square about 1/8 to 1/4 – inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down the sides. Gather up some of the dough and pinch firmly onto the top edge of the dish. Press any excess overhang onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet lined with parchment paper to catch any drips.
Bake 30 minutes, reduce to 375 degrees and bake about 10 minutes more, until juices are bubbling and the top is golden brown. Sprinkle top with cinnamon. Allow cobbler to sit at least 15 minutes. Serve warm or at room temperature.
Basic Double-Crust Piecrust
2 cups all-purpose flour
1 teaspoon salt
8 tablespoons butter-flavored vegetable shortening, chilled
3 tablespoons unsalted butter, chilled and cubed
1/2 cup ice water
Sift the flour and salt into a medium bowl. Add the shortening and butter and, using two butter knives or a pastry blender, cut into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with a fork, gradually add enough water until the mixture clumps together (you may need more or less water). Gather up the dough and divide into 2 thick disks, in one-third and two-third portions. If desired, wrap each disk in wax paper and refrigerate for up to 1 hour.
Six to eight servings
Southern Peach Cobbler
from https://www.theslowroasteditalian.com/
This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.
Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.
8 fresh, ripe but firm, peaches, peeled, pitted, and sliced into thin wedges*
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
*Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use.
For The Cobbler Topping
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water
for sprinkling
3 tablespoons granulated sugar
Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
Make the Peach Filling: In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss gently until evenly coated.
Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. [The dish should be long and wide enough that the topping is not added on too thickly. Perhaps an 9x9 inch pan.] Bake in ramekins for individual peach cobblers, although you will need to cut the times back. Bake for 10 minutes while you prepare the topping.
Prepare the Topping: In a large mixing bowl, whisk together flour, both sugars, baking powder, and salt. Using your fingertips or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add boiling water and stir gently until just combined. Do not overmix. Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.
Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
Finish and Bake: Sprinkle the entire cobbler with the remaining sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
Cobbler is done when the topping is fluffy and golden, with thick fruit filling bubbling through the cracks. Slice into the center of the cobbler topping with a knife, but don’t go all the way through. If it comes out clean, it’s done. If it comes out with any crumbs or gooey pieces, then bake for a few more minutes and try again.
Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.
Make-Ahead Tips: You can slice and sugar the peaches a few hours in advance and store them in the fridge. Assemble the topping just before baking.
Servings 12
