Description
This classic Peach Cobbler recipe is an easy Southern dessert featuring juicy, fresh peaches baked with a buttery, golden biscuit topping. Perfectly spiced with cinnamon and nutmeg, this warm cobbler is a comforting treat that highlights the natural sweetness of ripe peaches. Ideal for family gatherings or a cozy night in, it offers a delightful balance of sweet fruit filling and tender, crumbly topping.
Ingredients
Scale
Peach Filling
- 8 cups fresh peaches, peeled and sliced (about 8-10 medium peaches)
- 3/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Cobbler Topping
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Prepare Your Oven and Peaches: Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish to prevent sticking. To peel the peaches easily, blanch them in boiling water for 1-2 minutes, then transfer them immediately to ice water. The skins will slip off effortlessly. Slice the peaches into uniform wedges to ensure even cooking throughout.
- Create the Peach Filling: In a large mixing bowl, gently toss the sliced peaches with the granulated sugar, brown sugar, cornstarch, vanilla extract, ground cinnamon, nutmeg, and salt. This coating will help the peaches release their juices and thicken the filling. Let the mixture rest for 10 minutes to allow the peaches to macerate and create a natural syrup.
- Make the Cobbler Topping: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture becomes coarse crumbs with some pea-sized butter pieces remaining. In a small bowl, whisk the milk and egg together, then pour into the flour mixture. Stir just until everything is combined; be careful not to overmix to keep the topping tender.
- Assemble the Cobbler: Transfer the peach filling and its syrup to the prepared baking dish, spreading it evenly. Dot the fruit with the small pieces of unsalted butter to enrich the filling. Spoon the cobbler topping mixture in even dollops over the peaches, leaving small gaps for the fruit juices to bubble through during baking. Sprinkle the coarse sugar over the topping for added crunch and a beautiful golden finish.
- Bake to Golden Perfection: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the peaches are bubbly around the edges. The internal temperature of the filling should reach approximately 200°F (93°C). If the topping begins to brown too quickly, tent the cobbler lightly with foil during the last 15 minutes to prevent burning while allowing the filling to fully cook.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- Blanching peaches makes peeling quick and easy, but if preferred, you can peel with a knife or peeler.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Allow the cobbler to cool slightly before serving to let the filling set.
- Serve with vanilla ice cream or whipped cream for an extra indulgent treat.
- For variation, add a splash of bourbon or lemon zest to the peach filling for added depth of flavor.
