Peach Cobbler

This Peach Cobbler recipe is shared from a friend down South who embodies every stereotype of a Southern belle: overflowing with personality, laughter, warmth, and an insatiable appetite for both life and food.

What sets this cobbler apart is its syrup, crafted from the natural juices of ripe peaches rather than a plain sugar concoction. It’s peach flavor turned up to eleven!

Peach Cobbler, served in a bowl with a scoop of vanilla ice cream, is a quintessential American dessert, particularly beloved in the Deep South.

Traditionally, there are two types of peach cobblers: those with a batter topping and those with a biscuit-like topping reminiscent of American biscuits or Aussie scones.

Personally, I favor the latter. Its crumbly exterior and fluffy interior, fragrant with cinnamon, perfectly complement the soft, juicy peaches swimming in a not-too-sweet peach syrup.

For the Peach Cobbler Filling:

Ripe, juicy peaches are the star, though other stone fruits like white peaches, nectarines, or plums work splendidly.
Sugar is tossed with the peach slices to draw out their juices, which are then thickened into a flavorful syrup with cornflour/cornstarch.
A touch of lemon adds brightness, while a hint of salt enhances the sweetness.
For the Peach Cobbler Topping:

Flour, baking powder, and baking soda form the base, with cold butter rubbed in to create a crumbly texture reminiscent of Southern biscuits or Aussie scones.
Yogurt adds moisture without thinning the batter too much.
A sprinkle of demerara sugar provides a delightful crunch, while cinnamon adds a divine aroma.
Making the Peach Cobbler involves utilizing the peach juices to create a syrup, elevating the dish’s flavor profile.

Instructions:

Peel and slice the peaches, then macerate them in sugar to draw out their juices.
Drain the peaches, reserving the juices to mix with cornflour and lemon juice to create the syrup.
Toss the drained peaches in the syrup and transfer to a baking dish.
Parbake the peaches to give them a head start while preparing the topping.
For the Topping and Assembly:

Rub the cold butter into the dry ingredients until crumbly, then gently fold in the yogurt to form a dough.
Crumble the topping over the peaches, leaving some gaps for the syrup to reduce and thicken.
Sprinkle with demerara sugar and cinnamon.
Bake until golden brown and delicious.
Serve the Peach Cobbler warm, preferably with a scoop of vanilla ice cream. Trust me, it’s the perfect pairing!