Description
A rustic, comforting Southern dessert featuring a golden, buttery biscuit topping bubbling over spiced peach filling. This easy, pantry-friendly recipe yields a crispy crust and tender interior in under an hour.
Ingredients
Scale
- 6–8 medium fresh peaches, peeled and sliced (or canned peaches in juice, drained)
- 3/4 cup granulated sugar (divided)
- 1 teaspoon ground cinnamon (divided)
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon extra cinnamon for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C). If using fresh peaches, score an X on the bottom, blanch in boiling water for 30 seconds, transfer to ice bath, then peel and slice into wedges. If using canned peaches, drain and pat dry.
- In a large bowl, toss sliced peaches with 3/4 cup sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Let sit for 10 minutes to draw out juices.
- Place a 9×9 inch baking dish in the oven while it preheats to help crisp the bottom crust.
- In a medium bowl, whisk together flour, baking powder, salt, and 1/4 cup sugar. In a separate small bowl, mix melted butter, milk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; the batter should be thick and lumpy.
- Carefully remove the hot baking dish from the oven. Pour the peach mixture into the dish, then spoon the biscuit batter over the fruit in dollops, leaving gaps for bubbling. Sprinkle with extra cinnamon if desired.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling vigorously. Tent with foil if browning too quickly.
- Cool for at least 15 minutes before serving to allow the sauce to thicken. Serve warm with ice cream or whipped cream.
Notes
For the crispiest bottom crust, place the baking dish in the oven while it preheats. Do not overmix the biscuit batter to avoid tough biscuits. Let the cobbler cool for 15 minutes to allow the cornstarch to set and the sauce to thicken. Canned peaches in juice work well if fresh peaches are out of season; ensure they are drained well to prevent a soupy filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
Keywords: peach cobbler, southern dessert, buttery biscuit topping, easy cobbler recipe, summer dessert, comfort food, gluten-free option, dairy-free option