Southern Peach Cobbler Recipe

I keep returning to one simple swap in my Best Peach Cobbler Recipe Ever that makes it shockingly easy and consistently successful.

I love making Southern peach cobbler because one bite drags me back to long, sweaty afternoons and sticky fingers. Its not fancy, but ripe peaches give the filling a kind of bold sweetness that stops you mid conversation, and a dusting of ground cinnamon makes each bite sing.

I keep messing with the topping, people online call mine the Best Peach Cobbler Recipe Ever, and I’ve even adapted it for when I only have frozen fruit so yep, Southern Peach Cobbler With Frozen Peaches works too. There’s a weird little thrill when the juices pool at the edge, you’ll see what I mean.

Ingredients

• Peaches: juicy high in fiber and vitamin C, add fresh sweetness and soft texture
• Granulated sugar: pure sweetener boosts carbs and browning not very nutritious
• Brown sugar: adds caramel notes and moisture gives a deeper flavor
• Butter: gives rich mouthfeel adds fat and flavor keeps topping tender
• Flour: structure for biscuit topping mostly carbs not much protein
• Cornstarch: thickens peach juices for glossy filling pure starch no fiber
• Lemon juice: brightens sweetness with acid small vitamin C boost balances flavor
• Cinnamon: warm spice tiny antioxidants adds cozy aroma and depth

Ingredient Quantities

• 6 to 8 ripe peaches (about 3 lb), peeled and sliced — about 6 cups
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg (optional)
• pinch of salt
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces
• 1 cup all purpose flour
• 1/4 cup granulated sugar (for topping)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup milk (or buttermilk)

How to Make this

1. Preheat oven to 375°F and butter a 9×13-inch baking dish or similar size.

2. In a large bowl toss 6 to 8 peeled, sliced peaches with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg if using, a pinch of salt and 1 teaspoon vanilla. Let sit 10 minutes so the fruit releases some juice.

3. Pour the peach mixture into the prepared dish and dot the top with the 2 tablespoons unsalted butter cut into small pieces.

4. Make the biscuit topping by whisking together 1 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.

5. Cut in the 6 tablespoons cold unsalted butter with your fingers or a pastry cutter until the mix looks like coarse crumbs with pea sized bits of butter.

6. Stir in 1/3 cup milk or buttermilk just until the dough comes together, don’t overmix, it’s okay if it’s a bit shaggy.

7. Drop spoonfuls of the dough over the peaches leaving some gaps so steam can escape. Sprinkle the 1/4 cup granulated sugar evenly over the top.

8. Bake about 35 to 45 minutes until the topping is golden and the filling is bubbling at the edges. If the top browns too fast, tent loosely with foil.

9. Let the cobbler rest 15 to 20 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream.

Equipment Needed

1. oven (set to 375°F)
2. 9×13-inch baking dish or similar size, buttered
3. large mixing bowl
4. small bowl for dry ingredients
5. whisk
6. pastry cutter or two forks (to cut in cold butter)
7. measuring cups and spoons
8. chef’s knife, cutting board and a vegetable peeler (for the peaches)
9. spoon or cookie scoop to drop the biscuit dough, plus a rubber spatula

FAQ

Southern Peach Cobbler Recipe Substitutions and Variations

• Peaches: nectarines work great (same texture, a touch more tang), frozen sliced peaches (thaw and drain extra juice, maybe use a tad less thickener), or apricots/pluots (taste may be more tart so cut sugar a bit)
• Granulated sugar (filling or topping): coconut sugar (use 1 to 1, gives caramel notes), maple syrup or honey (use a bit less liquid elsewhere since these are liquids, expect quicker browning), or brown sugar (deeper, molassy flavor)
• Cornstarch: arrowroot powder (use same amount, gives a clear glossy filling), tapioca starch (same amount, good chew), or all purpose flour (use about 2 tablespoons flour for every 1 tablespoon cornstarch)
• Cold unsalted butter (topping): frozen coconut oil cut into pieces (same amount, slight coconut flavor), vegetable shortening (for extra flakiness), or cold margarine/regular salted butter (if using salted, skip or cut added salt)

Pro Tips

– Let the peaches sit longer than you think, like 20 to 30 minutes, so they release more juice and the flavor gets stronger. If theyre not very sweet, this helps a lot, and a splash of booze (bourbon or rum) or a tiny extra pinch of spice can make them taste deeper.

– Keep the butter for the biscuit topping really cold. Grate it or freeze it briefly then chop, and toss the pieces into the flour so you still have pea sized bits. Dont overwork the dough, just stir till it holds together, or the topping will get tough.

– To avoid a soggy bottom, put the baking dish on a preheated rimmed sheet pan so drips dont go everywhere and the bottom cooks more evenly. If the filling seems too runny, mix a little extra starch with some of the juices and stir it in real quick, then top and bake.

– Let the cobbler rest after it comes out of the oven so the filling sets, that way it wont run everywhere when you scoop. And if the top is getting too dark before the filling bubbles, loosely cover with foil and finish baking.

Southern Peach Cobbler Recipe

Recipe by Tina Braven

0.0 from 0 votes

I keep returning to one simple swap in my Best Peach Cobbler Recipe Ever that makes it shockingly easy and consistently successful.

Pin

Servings

8

servings

Calories

393

kcal

Equipment: 1. oven (set to 375°F)
2. 9×13-inch baking dish or similar size, buttered
3. large mixing bowl
4. small bowl for dry ingredients
5. whisk
6. pastry cutter or two forks (to cut in cold butter)
7. measuring cups and spoons
8. chef’s knife, cutting board and a vegetable peeler (for the peaches)
9. spoon or cookie scoop to drop the biscuit dough, plus a rubber spatula

Ingredients

• 6 to 8 ripe peaches (about 3 lb), peeled and sliced — about 6 cups

• 3/4 cup granulated sugar

• 1/4 cup packed light brown sugar

• 2 tablespoons cornstarch

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg (optional)

• pinch of salt

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter, cut into small pieces

• 1 cup all purpose flour

• 1/4 cup granulated sugar (for topping)

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 6 tablespoons cold unsalted butter, cut into small pieces

• 1/3 cup milk (or buttermilk)

Directions

• Preheat oven to 375°F and butter a 9×13-inch baking dish or similar size.
• In a large bowl toss 6 to 8 peeled, sliced peaches with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg if using, a pinch of salt and 1 teaspoon vanilla. Let sit 10 minutes so the fruit releases some juice.
• Pour the peach mixture into the prepared dish and dot the top with the 2 tablespoons unsalted butter cut into small pieces.
• Make the biscuit topping by whisking together 1 cup all purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.
• Cut in the 6 tablespoons cold unsalted butter with your fingers or a pastry cutter until the mix looks like coarse crumbs with pea sized bits of butter.
• Stir in 1/3 cup milk or buttermilk just until the dough comes together, don't overmix, it's okay if it's a bit shaggy.
• Drop spoonfuls of the dough over the peaches leaving some gaps so steam can escape. Sprinkle the 1/4 cup granulated sugar evenly over the top.
• Bake about 35 to 45 minutes until the topping is golden and the filling is bubbling at the edges. If the top browns too fast, tent loosely with foil.
• Let the cobbler rest 15 to 20 minutes so the filling sets a bit, then serve warm with ice cream or whipped cream.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 242g
• Total number of serves: 8
• Calories: 393kcal
• Fat: 14.5g
• Saturated Fat: 8.9g
• Trans Fat: 0.06g
• Polyunsaturated: 0.4g
• Monounsaturated: 3.8g
• Cholesterol: 31mg
• Sodium: 174mg
• Potassium: 350mg
• Carbohydrates: 61g
• Fiber: 2.9g
• Sugar: 43g
• Protein: 3.6g
• Vitamin A: 400IU
• Vitamin C: 10mg
• Calcium: 15mg
• Iron: 0.8mg