Paula Deen Peach Cobbler

Paula Deen peach cobbler is an easy Southern dessert made with fresh sliced peaches, self-rising flour and melted butter, ready in 1 hour 30 minutes. Save this classic Southern comfort food for your next potluck, cookout or church supper, because it feeds 15 from a single baking dish.

Pour the batter over the melted butter and leave it alone, because stirring it in ruins the crust. Mix it up and you lose the golden, buttery edges the batter makes as it rises up through the fruit.

Paula simmers the peaches with sugar and water for 10 minutes before they ever touch the batter, which gives you a thick syrup instead of watery fruit. Melting the butter right in the baking dish also saves you a pan and coats the bottom evenly.

Paula Deen Peach Cobbler

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

30

minutes

Cooking time

55

minutes

Calories

260

kcal

Spooned-on peaches settle into a buttery batter that rises around them as it bakes, leaving soft fruit in the middle and crisp golden edges on top. The warm syrup soaks down into the cake-like layer underneath.

Ingredients

• 1 ½ cups self rising flour
  

• 1 stick Butter
  

• ½ cup water
  

• 2 cups sugar, divided
  

• 4 cups peaches, peeled and sliced
  

• 1 cup milk
  

• ground cinnamon, optional
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it's ready when the fruit and batter are done.
• Simmer the peaches: Combine 4 cups sliced peaches, 1 cup sugar and 1/2 cup water in a saucepan and mix well. Bring it to a boil, then simmer for 10 minutes and take it off the heat.
• Melt the butter: Put 1 stick of butter in a 3-quart baking dish. Then set the dish in the oven so the butter melts while you make the batter.
• Mix the batter: Stir together the remaining 1 cup sugar, 1 1/2 cups self-rising flour and 1 cup milk, adding the milk slowly to prevent clumping. Pour it over the melted butter and do not stir.
• Add the fruit: Spoon the peaches on top and gently pour in the syrup. Sprinkle the top with ground cinnamon if you like.
• Bake the cobbler: Bake for 30 to 45 minutes. The batter rises to the top as it bakes, so you'll know it's done when the surface is golden.
• Serve: Scoop the cobbler onto plates while it's still warm. Then top each serving with whipped cream or vanilla ice cream.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, drain canned peaches well and cut back the sugar a little, since they're usually packed in syrup. Thawed frozen peaches work too, and they simmer down just like fresh ones.

How do I store leftover peach cobbler?

Cover the baking dish and keep it in the fridge for up to 3 days. Reheat individual portions in the oven so the top stays crisp instead of going soft.

Can I make peach cobbler ahead of time?

You can simmer the peaches a day ahead and keep them in the fridge. Make the batter and bake it fresh, because the cobbler tastes best warm from the oven.

What if I don't have self-rising flour?

Mix 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into each cup of all-purpose flour. Use that in place of the self-rising flour in the same amount.

Why shouldn't I stir the batter into the butter?

Leaving the layers alone is what makes the buttery crust, because the batter rises through the fruit and the butter pushes up the edges. Stirring it together gives you a flat, greasy cobbler.