Description
This classic Southern Peach Cobbler features juicy, fresh peaches baked with a buttery, tender biscuit topping and a perfect blend of sweet spices. The cobbler is easy to prepare and bakes to a golden brown, making it a comforting dessert ideal for summer or anytime you have fresh peaches.
Ingredients
Scale
For the Peach Filling
- 8 fresh peaches, peeled, pitted, and sliced into thin wedges
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
For the Biscuit Topping
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup boiling water
For the Topping Sprinkle
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
- Make the Peach Filling: In a large bowl, combine the sliced peaches with ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the peaches are evenly coated. Pour this mixture into a 2-quart baking dish and bake for 10 minutes.
- Prepare the Biscuit Topping: While the peaches bake, in another large bowl, mix the flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Use your fingertips or a pastry blender to cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the boiling water just until combined.
- Add the Topping to the Peaches: Remove the peaches from the oven and spoon the biscuit topping evenly over the hot peaches in dollops.
- Sprinkle with Cinnamon Sugar: Mix 3 tablespoons white sugar and 1 teaspoon ground cinnamon in a small bowl. Sprinkle this evenly over the biscuit topping.
- Bake the Cobbler: Return the cobbler to the oven and bake until the topping is golden and cooked through, approximately 30 minutes.
Notes
- You can freeze the unbaked cobbler for up to three months; bake it directly from frozen for best results to prevent sogginess.
- Use freestone peaches for easier peeling and pitting.
- If your peaches are very ripe and juicy, baking the cobbler a bit longer may help prevent a runny filling.
- Dropping spoonfuls of topping rather than spreading it allows steam to escape, preventing sogginess.
Nutrition
- Serving Size: 1/4 of cobbler (approx. 1 cup)
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
