Description
This Fresh Southern Peach Cobbler captures the juicy sweetness of ripe peaches topped with a buttery, cinnamon-spiced biscuit crust baked to golden perfection. A classic Southern dessert perfect for summer gatherings or a comforting treat any time of year.
Ingredients
Units
Scale
Peach Filling
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Topping
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
Topping Sugar Cinnamon Sprinkle
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Gather Ingredients: Collect all ingredients needed for the filling, topping, and cinnamon sugar sprinkle to ensure smooth cooking.
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking.
- Prepare the Peach Filling: In a large bowl, combine sliced peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything to coat the peaches evenly. Pour this mixture into a 2-quart baking dish.
- Bake Peaches: Place the baking dish with the peaches into the preheated oven and bake for 10 minutes to soften and release their juices.
- Make the Topping Dough: While the peaches bake, in a large bowl mix together the flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Using your fingertips or a pastry blender, cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the boiling water until just combined, forming a dough.
- Add the Topping: Remove the baking dish from the oven and drop spoonfuls of the prepared topping over the hot peaches. Do not spread; leaving space allows steam to escape for a better crust texture.
- Sprinkle Cinnamon Sugar: In a small bowl, mix 3 tablespoons white sugar and 1 teaspoon cinnamon. Sprinkle evenly over the entire cobbler topping to add sweetness and spice.
- Bake Cobbler: Return the dish to the oven and bake at 425°F for about 30 minutes or until the topping is golden brown and cooked through.
- Cool and Serve: Allow the cobbler to cool slightly before serving. This dessert is best served warm, optionally with vanilla ice cream or whipped cream.
Notes
- You can freeze the cobbler unbaked for up to 3 months. Bake fresh when ready for best texture and flavor.
- Freestone peaches are recommended for easier peeling and pitting, with Babcock peaches being a popular variety.
- If your peaches are very ripe and juicy, consider baking the cobbler a bit longer to avoid runniness.
- Dropping spoonfuls of topping instead of spreading it helps steam escape, preventing soggy crust.
Nutrition
- Serving Size: 1/4 cobbler (approximately 250g)
- Calories: 380
- Sugar: 40g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
