Description

A classic Southern dessert with juicy peaches and a buttery biscuit topping, perfect for summer gatherings. This cobbler bakes into a golden, bubbly masterpiece with tender fruit beneath a lightly crisp crust.

Ingredients

Scale

For the Crust:

For the peach filling:
6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
For the cobbler topping:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup whole milk
1 teaspoon vanilla extract
For garnish:
1 tablespoon coarse sugar (optional)
Vanilla ice cream (for serving)

Instructions

1. Prepare the Crust:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the filling: In a large bowl, gently toss peaches with sugars, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and salt until evenly coated. Pour into prepared dish.
3. Make the topping: Whisk flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
4. Stir in milk and vanilla just until dough comes together (do not overmix). Drop spoonfuls over peaches, leaving small gaps for steam.
5. Sprinkle with coarse sugar if using. Bake 40-45 minutes until topping is golden and filling bubbles at edges.
6. Cool 15 minutes before serving warm with vanilla ice cream.

Notes

For firmer filling, let peaches macerate with sugars for 30 minutes before baking. Substitute 6 cups frozen peaches (thawed) if fresh aren’t available. Store leftovers covered at room temperature for up to 2 days.