Description
A classic Southern peach cobbler with a buttery, biscuit-like topping that soaks up the sweet peach juices. Perfect served warm with a scoop of vanilla ice cream.
Ingredients
Scale
For the Crust:
- For the peach filling:
- 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- For the cobbler topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1/4 cup boiling water
- For sprinkling:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- In a large bowl, combine peaches, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Mix well and pour into a 9×13 inch baking dish.
- Bake peach mixture for 10 minutes while you prepare the topping.
- In another bowl, whisk together flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in boiling water until just combined (batter will be thick).
- Remove peaches from oven and drop spoonfuls of the topping over the hot peach mixture.
- Combine remaining 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over the topping.
- Bake for 25-30 minutes until topping is golden brown and peach filling is bubbly.
- Let cool for 15 minutes before serving. Best served warm with vanilla ice cream.
Notes
For canned peaches: Use 2 (29 oz) cans of peaches in light syrup, drained (about 5 cups). Reduce sugar in filling to 1/2 cup total. The cobbler topping will be very thick – that’s normal! Don’t overmix it.