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Text Ingredients
Directions
Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice.
For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.
Southern Peach Cobbler Tips
Do you have to peel the peaches when making Southern peach cobbler?
No, you don’t have to peel the peaches if you don’t want to. Left on, the peach skins will give your cobbler filling a rosy hue. The peels soften and break down while baking, so you don't have to worry about their texture. It’s easy to peel peaches, though, if you do want to take the extra step.
Can you use canned peaches to make Southern peach cobbler?
Yes, you may use canned (well drained) peaches in this recipe, or even frozen. To use frozen peaches, measure them frozen then allow to thaw before preparing the recipe. (Your bake times could otherwise be affected.) Dessert fillings thickened with cornstarch need a few minutes of bubbling in order to thicken—and if you start with frozen peaches, your topping may overcook by the time the filling is thickened.
How should you store Southern peach cobbler?
Store cobbler, covered, at room temperature for up to 2 days. Concerned you can’t go through it that fast? Try this small-batch peach cobbler that’s perfect for 2.
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