Classic Peach Cobbler (Printable)
Juicy baked peaches with a golden biscuit topping—an easy Southern favorite ready in an hour.
# What You'll Need:
→ Peach Filling
01 - 6 cups fresh or thawed frozen peaches, sliced
02 - 3/4 cup granulated sugar
03 - 2 tablespoons lemon juice
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 2 tablespoons cornstarch
→ Biscuit Topping
07 - 1 1/2 cups all-purpose flour
08 - 1/3 cup granulated sugar
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon salt
11 - 1/2 cup unsalted butter, cold and cubed
12 - 2/3 cup whole milk
13 - 1 teaspoon vanilla extract
→ Finishing
14 - 1 tablespoon coarse sugar, for sprinkling (optional)
# How to Make It:
01 - Preheat the oven to 375°F (190°C).
02 - In a large bowl, toss peaches with granulated sugar, lemon juice, ground cinnamon, ground nutmeg, and cornstarch until the fruit is thoroughly coated.
03 - Transfer the coated peaches to a 9x13-inch baking dish, spreading them evenly.
04 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
05 - Add cold, cubed unsalted butter to the flour mixture and blend using a pastry cutter or fork until the mixture resembles coarse crumbs.
06 - Pour in whole milk and vanilla extract. Stir just until the dough comes together; avoid overmixing.
07 - Drop spoonfuls of dough evenly over the peaches, leaving small gaps for steam release.
08 - Sprinkle coarse sugar over the biscuit topping if using.
09 - Bake for 40 minutes, or until the biscuit topping is golden brown and the filling is bubbling at the edges.
10 - Allow to cool for at least 15 minutes before serving. Enjoy warm, optionally topped with vanilla ice cream.
# Expert Suggestions:
01 -
- That first scoop through the biscuit topping into warm peaches is pure sigh-worthy joy—trust me, everyone hovers for seconds.
- This cobbler nails the balance between sweet, tart peaches and a buttery, soft biscuit that's hearty but never heavy.
02 -
- If you rush and serve straight from the oven, the filling can be runny; patience really does pay off here.
- Cutting the butter in while it’s cold (not soft) is what creates those pockets of flaky goodness in the topping.
03 -
- Chill your mixing bowl for the biscuit topping on a hot day to keep the butter from melting early.
- Let the cobbler rest, uncovered, before serving so the biscuit topping stays golden and firm.