This is just an old timer's recipe! My nana used to make it every weekend! Still tastes amazing today!

The humble peach cobbler, a mainstay of Southern comfort food, traces its origins to the early American settlers. It's believed that cobblers were created when these settlers found themselves unable to make traditional suet puddings due to a lack of suitable ingredients and equipment. Instead, they used the fresh fruits available to them, adding a simple topping of biscuit or dumpling dough before cooking the dish over an open fire. Today, peach cobbler stands out as a beloved dessert that heralds the beginning of stone fruit season. Its warmth, rich flavors, and simplicity make it the quintessential choice for both novices and experienced cooks who aim to bring a touch of Southern hospitality to their tables. Whether served at an intimate family dinner or as the sweet conclusion to a backyard barbecue, the peach cobbler's juicy filling and golden crust promise a comforting end to any meal.

While this oven peach cobbler is delightful on its own, serving it a la mode with a scoop of vanilla ice cream never goes amiss. A dollop of freshly whipped cream or a light drizzle of caramel sauce can also accentuate the natural sweetness of the peaches. Complement your cobbler with a cup of strong, black coffee or a sweet dessert wine such as a Moscato or late harvest Riesling.

Classic Oven Peach Cobbler
Servings: 6

- 6-8 fresh peaches, peeled and sliced (about 6 cups)
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup white sugar (for the topping)
- 1/4 cup brown sugar (for the topping), packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine the sliced peaches, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, then pour the mixture into a 2-quart baking dish. Bake in the preheated oven for 10 minutes.

3. While the peaches are baking, in a separate bowl, mix together flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in the butter with your fingertips, or a pastry blender, until the mixture resembles coarse meal.

4. Stir in the boiling water until just combined.

5. Remove the peaches from the oven, and drop spoonfuls of the topping over them.

6. Place the cobbler back into the oven and bake until the top is golden brown and slightly crisp to the touch, about 25-30 minutes.

- For those who love a more intense fruit flavor or wish to make this dish when peaches aren't in season, canned peaches (drained well) may be substituted for fresh ones.
- To add a bit of texture, sprinkle chopped pecans or walnuts atop the cobbler before baking.
- For a richer crust, brush the top of your cobbler with heavy cream and sprinkle with raw sugar before the final baking.
- Remember, the secret to the best cobbler is using perfectly ripe, juicy peaches, as they're the star of the show. If your peaches are less than stellar, a pinch more sugar or a touch of vanilla extract added to the filling can help enhance the fruit's natural sweetness.
- Always allow the peach cobbler to rest for at least 10-15 minutes before serving; this cooling period lets the fruit juices thicken, yielding a perfect spoonable dessert that's delectably saucy and not runny.