For nearly ten years, my mission has been to find the perfect Southern peach cobbler recipe. I’ve tried a few things that weren’t bad, but I wanted a really perfect one. Peaches are my favorite fruit and Peach Cobbler is very close to heaven in my book.
* Ingredients :
°8 medium peaches, thinly sliced or small – about 9-10 cups
°1 teaspoon fresh lemon juice
°1/4 cup white sugar
°1/4 cup brown sugar
°1/4 teaspoon cinnamon
°1/8 teaspoon nutmeg
°2 teaspoons arrowroot or cornstarch
°2 cups all-purpose flour
°1/2 cup white sugar
°1/2 cup brown sugar
°2 teaspoons baking powder
°1 teaspoon kosher salt
°12 tablespoons cold grated butter
°1/2 cup boiling water
°1 1/4 cup brown rice flour
°2/3 cup tapioca starch
°1/3 cup potato starch
+Cinnamon sugar filling ingredients
°1/3 cup white sugar
°2 teaspoons of cinnamon
Heat the oven to 425 degrees Fahrenheit. Place a large baking tray lined with aluminum foil on the lower oven rack. This shoemaker overflows a little bit almost every time I do it. The baking sheet will catch drips and keep the oven from getting dirty.
In a large bowl, combine the peaches and lemon juice, then add the rest of the garnishing ingredients. Stir to coat evenly, then pour into a 9″ x 13″ baking tray.
Bake the peach mixture in a preheated oven for 10 minutes. While the peaches are cooking, combine the dry toppings ingredients and whisk until combined. Mix the grated butter into the flour mixture. Add boiling water until blended, leaving many small pieces of butter.
Remove the peach from the oven and put the filling on top of it in large spoons. (I like to use my smallest cookie ball to do this.) Sprinkle the lid of the shoe rack with the cinnamon sugar filling. Bake in the oven until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve hot or at room temperature. enjoy it!
Freezer Instructions: Peach filling can be made and frozen in advance. I froze for up to a year without any problem. Combine peach filling ingredients in a large zip-top bag, extract air and freeze completely. When you’re ready to bake the shoe basket, defrost it in the fridge, then pour it into a baking dish and continue with the recipe.