Description
A classic Southern dessert with juicy peaches and a buttery biscuit topping, perfect for summer gatherings. Bakes to golden perfection with caramelized edges.
Ingredients
Scale
For the Crust:
- For the peach filling:
- 6 cups fresh peaches, peeled and sliced (about 8 medium)
- 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
- 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
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup whole milk
- 1 teaspoon coarse sugar (for sprinkling)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- 2. Make filling: In a large bowl, toss peaches with sugars, lemon juice, vanilla, cornstarch, cinnamon, and nutmeg until coated. Pour into prepared dish.
- 3. Make topping: Whisk flour, sugar, baking powder, and salt in a bowl. Cut in butter with pastry cutter until mixture resembles coarse crumbs.
- 4. Stir in milk just until dough forms (will be sticky). Drop spoonfuls over peaches, leaving gaps for steam.
- 5. Sprinkle coarse sugar over dough. Bake 40-45 minutes until golden and bubbling at edges.
- 6. Cool 15 minutes before serving. Best with vanilla ice cream.
Notes
• For firmer filling, let sit 10 minutes after mixing to draw out juices.
• Substitute 2 (15oz) cans peaches (drained) if fresh unavailable.
• Dough will spread during baking – don’t over-smooth topping.