Southern Peach Cobbler + Video

Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.

Make the Peach Filling: In a large mixing bowl, combine 8 fresh peaches, peeled, pitted, and sliced into thin wedges, 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss gently until evenly coated.

Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.

Prepare the Topping: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt. Using your fingertips or a pastry blender, cut in 12 tablespoons unsalted butter, chilled and cut into small pieces until the mixture resembles coarse crumbs. Add 1/2 cup boiling water and stir gently until just combined. Do not overmix.

Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.

Finish and Bake: Sprinkle the entire cobbler with 3 tablespoons granulated sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.

Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.