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Southern Peach Cobbler Recipe | Fresh Peach Dessert Recipe - Paula's making a homemade peach cobbler from scratch, y'all, and this easy peach cobbler with fresh peaches is better than any peach cobbler recipe you'll try!
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Southern Peach Cobbler Recipe: https://www.pauladeen.com/recipe/southern-peach-cobbler-recipe/
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0:00
- All right.
0:02
You know, I told y'all
0:03
that the next three videos were gonna be a meal
0:07
that Michael requested for me to prepare for him tonight.
0:12
And I'm doing it,
0:14
and y'all will see it in three separate videos.
0:17
But you will be able to see the meal in its entirety.
0:21
And it worked out perfect that Labor Day's upon us.
0:27
And I wanna put this on a little bigger eye.
0:32
That Labor Day is upon us.
0:34
And these are all wonderful,
0:38
wonderful recipes for Labor Day to have our last hoorah
0:44
before the weather gets cold, BS.
0:48
It won't be cold here.
0:49
It won't be cold here till what, December maybe, we hope?
0:55
All right.
0:59
Now the recipe that y'all will see
1:06
in the cookbook just calls for canned peaches.
1:11
And that's what we use in the restaurant
1:13
because that's the only way we can guarantee consistency.
1:17
I tried doing it with fresh peaches.
1:20
Sometimes they'd come in green and hard,
1:24
sometimes they'd be overripe.
1:26
So that continuity, the canned peaches really works for us.
1:34
But today I'm using fresh peaches
1:36
and I have got on a pot of water to boil,
1:39
and I'm gonna slip the skins off of these
1:46
by dunking them in a hot water bath.
1:49
And the first thing you wanna do is just make a little notch
1:55
in the top of that, kinda like a little cross or a little X,
1:59
because that will help give it a head start
2:01
on that skin coming off.
2:05
No truer words were ever spoken.
2:07
Watch the pot, don't boil.
2:12
So it's almost there, y'all.
2:13
And it's taken a good while, but, oh, there it comes.
2:16
It's starting to boil.
2:17
So I'm gonna go ahead and put my stick
2:19
of butter into the dish that I'm gonna bake this in
2:23
and I'll put that in the oven and let the butter melt.
2:27
But right now we're gonna finally drop these peaches
2:32
down into some boiling water.
2:34
So remember I notched them out
2:39
and Eddie fixed me up a bucket of ice water
2:48
for me to bathe them in.
2:49
So this doesn't take but a couple of minutes
2:53
and you can watch where we made that notch in the tip
2:56
of the peach because it'll start to curl back.
3:01
So when it starts doing that,
3:03
we'll throw them in the ice bath
3:05
and the skin will come off so easy.
3:09
You know, when I try to peel them by hand,
3:11
I just feel like I'm losing so much of the meat
3:15
of the peach and y'all know how I feel about waste.
3:20
Not this kind of waist, but other kind of waste.
3:25
I don't have this kind of waist anymore.
3:27
All I have is the waste that goes in the trash can,
3:30
but I just know this way I'm getting every bit of the meat.
3:36
I've got a couple that's kind of popped
3:41
and you can see how that skin just slips out.
3:44
And if you got a little brown spot,
3:46
you can just cut that right on out.
3:51
And I got them hot, honey.
4:00
Ooh, I'm gonna have to put that one back down in there,
4:02
it's so hot, and chill it down.
4:10
That one had a kind of a boo boo right there.
4:18
So we'll just cut him out.
4:21
- [Theresa] Oh, why don't I help you cut,
4:23
help you cut the others and we'll come back
4:24
and then we'll make our peaches?
4:26
- That sounds great. I could stand some help.
4:29
So to our peaches, in the recipe,
4:34
I tell you if you're using fresh peaches,
4:41
really depends on how much fruit you actually like
4:45
in it and how much crust, I love a good crust.
4:50
But anyway, I tell you to use two cups
4:52
of fresh sliced peaches
4:55
and I tell you to put them in a pot.
5:01
And I've got more than two cups here.
5:03
I've probably got twice that much.
5:06
I'm gonna add a cup of sugar.
5:12
And because these are so full of water,
5:15
I tell you to add a cup of water,
5:19
but I think a cup of water will be too too much
5:26
because of the juiciness in these peaches.
5:30
So I'm gonna add like a half a cup of water
5:35
and I'm gonna let them cook down
5:36
for about 10 minutes, and they look beautiful.
5:43
And because I've got more than,
5:47
it looks like a piece of seed,
5:51
because I've got more peaches than what it called for,
5:54
I may have to add a little bit more sugar.
5:56
But we're gonna let those cook for about 10 minutes.
6:00
Theresa, would you put our casserole dish
6:04
in the oven please?
6:05
We're gonna let that stick of butter go ahead and melt,
6:08
and then we're gonna mix up our best part,
6:14
that beautiful crust.
6:17
All right, so we are gonna add, to make our batter,
6:24
we're gonna add one cup of sugar,
6:32
level that off.
6:33
I do have the one cup measure, yes.
6:36
And we're gonna add three fourths of a cup
6:41
of self-rising flour.
6:45
That's a half a cup.
6:48
Now I need a quarter of a cup to make three quarters.
6:55
There we go.
7:02
And I'm so fearful y'all
7:08
of somehow the flours get mixed up and get mismarked.
7:13
I'm so afraid that even though
7:14
it says self-rising on that bag, what if it was plain?
7:19
Because the only mistake you can make with this
7:24
is using plain flour.
7:26
You have to have that self-rising.
7:28
So you know what I do to make myself feel better?
7:32
Just precautions.
7:33
- [Theresa] I am gonna tell you
7:34
I put that bag of self-rising in there,
7:36
so I know for a fact. - I know it.
7:38
But what if the factory?
7:39
- [Theresa] Oh, you're saying that
7:41
you're not gonna trust the people selling it to you.
7:43
- No, mistakes can happen, but I'm gonna add that teaspoon
7:48
of baking powder because I wanna make sure mine rises.
7:56
Okay, so I'm gonna add three fourths of cup of milk,
8:03
and come down here and get my measuring cup.
8:09
Come on, Paula, get that one cornea done looking. (laughs)
8:21
You can't beat the simpleness of this cobbler.
8:27
And I mean I've had many cobblers before,
8:31
but this one is hands down the best recipe.
8:35
It's better than my grandmother's.
8:39
If she were alive, I wouldn't tell her that though.
8:45
Okay, so now all we've got to do
8:48
is let our peaches soften a little bit.
8:54
I'm gonna check their sweetness,
8:58
see if I need to add
9:04
a little bit more sugar.
9:11
Ooh doggies, that's good.
9:14
Mm. Doesn't need a thing but the oven and then my lips.
9:22
Now I'm gonna cut these off
9:24
and I'm gonna let it cool down for a few minutes
9:28
before I put all this together.
9:31
So you can see this went in the oven long enough
9:34
to just melt that butter.
9:36
And this is our batter.
9:38
And you can see it's a loose batter.
9:41
And here's the magic about this peach cobbler.
9:46
We are gonna pour our batter on top of our butter.
9:55
And I warn you, do not stir.
9:59
Do not stir, or you will mess it up.
10:03
So there's two things that can mess it up,
10:07
if you use plain flour and if you stir all this together.
10:13
So you can see where I'm going with this
10:19
and how wonderful it's gonna be.
10:21
So I'm gonna start by using a slotted spoon
10:26
and I'm gonna lay my fruit very gently
10:30
right on top of our batter.
10:40
So because I had so many peaches,
10:42
this is gonna produce a lot of peaches.
10:51
So here's where I'm gonna make the judgment call
10:58
on how much juice.
11:12
So that's how much juice I'm gonna use.
11:14
- [Theresa] Actually do you need me to pick it up for you?
11:16
- Ooh, it is a little hot.
11:18
If you would pick that up
11:19
and if we'll stop over here
11:21
by the baking center real quick like.
11:28
I'm gonna sprinkle it with a little cinnamon
11:32
because the cinnamon just tastes real good.
11:38
So there we go.
11:40
- And how long should it take, Paula?
11:41
- About 45 minutes.
11:44
Lookie here. Lookie here.
11:46
I was always worried when I use fresh peaches
11:50
is worry about, oh, did I put too much juice in it?
11:53
Did I put not enough?
11:58
And you can see where the cinnamon
12:01
kind of got dark in the places.
12:03
And you can see I didn't get any cinnamon there
12:05
because I think Theresa had the hot things
12:11
and I couldn't get that little spot right there.
12:13
But is that not just beautiful?
12:16
Is that not just beautiful?
12:20
And I wanna taste it so bad, but how am I gonna do this?
12:28
Because I really want Michael
12:34
to be the one to taste everything that I'm making.
12:38
I know, and see,
12:39
he will never know that I did this right here.
12:45
Ooh, it's hot as a, see, you can't even tell can you?
12:48
Right? - [Theresa] Right.
12:51
- Look at that crust.
12:52
See that piece of buttery crust right there?
12:56
Ooh, make you sass your mama.
13:12
Since I don't have a mama,
13:13
I'm gonna have to sass Aunt Peggy
13:18
if I have the guts to do it. (laughs)
13:21
Eddie's saying "No, don't do it. Don't do it Paula."
13:26
Love and best dishes.
13:32
Hey y'all, it's Paula Deen.
13:33
Now if you enjoyed this video,
13:35
be sure to like it and click the subscribe button
13:38
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13:41
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13:44
Love and best dishes, y'all.
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