Chef’s Secrets: Southern Peach Cobbler

By Chef Marcus Webster

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Summertime in the South where I grew up also meant peach cobbler time!

I have very vivid memories of this favorite summer time treat, when peaches are in season. We had a peach tree in our backyard and we made sure we put all the peaches to good use. Both my dad and mom know how to make peach cobbler, so I learned how to make it too.

Try it as is or a la mode, with vanilla ice cream. Try making it a summer time ritual and show your kids how to make it too, just like my dad and mom did.

Hope y’all are enjoying your summer!

Southern Peach Cobbler 


First bowl:

  • 8 fresh peaches, peeled, pitted and sliced into wedges
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 1 tsp. lemon juice
  • 2 tsp. cornstarch
  • 1/2 cup brandy

Second bowl:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 6 tbsp. unsalted butter
  • 1/4 cup boiling water


1) Preheat ovem to 425 degrees F.

2) In a large bowl, combine first nine ingredients. Toss and pour into a 2-quart stock pot and set on medium high heat for 20 minutes or until thick.

3) In another bowl, combine the next eight ingredients, blending in butter with a pastry blender until the mixture achieves a coarse consistency. Stir in water last.

4) Remove the peaches from the stock pot and drop spoonfuls of the sugar and cinnamon mixture on top.  Bake until topping achieves a golden color, or about 30 minutes.

Chef Marcus Webster has been a professional chef for over 20 years, starting as a private chef before becoming a corporate chef at the Thousand Oaks-based Auctions in Motion. He is currently the executive chef of Conejo Valley Catering, based in Newbury Park.


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