Description
A classic Southern-style Fresh Peach Cobbler featuring juicy, cinnamon-spiced peaches baked under a tender, buttery biscuit topping. This comforting dessert is perfect for showcasing ripe, seasonal peaches and pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
Peach Filling
- 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon salt
Biscuit Topping
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold
- 1 large egg (for egg wash)
- 1 Tablespoon (15ml) milk or buttermilk (for egg wash)
Optional Topping
- 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking pan or any 3- to 4-quart baking dish for the cobbler.
- Prepare Peach Filling: In a large bowl, combine the chopped peaches, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well to coat all the peaches evenly. Spread this peach mixture evenly into the prepared baking pan.
- Bake Filling: Bake the peach filling in the preheated oven for 10 minutes. This step softens the peaches slightly and helps to thicken the filling. Once done, remove from oven and set aside while preparing the topping.
- Mix Biscuit Topping Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in Butter: Using a pastry cutter or two forks, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse pea-sized crumbles. Alternatively, pulse briefly in a food processor.
- Add Buttermilk: Pour in the cold buttermilk and gently mix just until the dough is combined and slightly sticky. If the dough feels too dry, add an extra tablespoon of buttermilk.
- Form Dough Patties: Take handfuls of the biscuit dough and gently flatten them into patties with your hands. Place these patties evenly across the warm peach filling to cover most of the peaches.
- Apply Egg Wash and Cinnamon Sugar: In a small bowl, beat together the egg and milk (or buttermilk) to make an egg wash. Brush the top of the biscuit dough with this wash. If desired, sprinkle the cinnamon-sugar mixture over the top for added sweetness and crunch.
- Bake Cobbler: Bake the assembled cobbler for 40 to 50 minutes until the biscuit topping is golden brown and the peach filling is bubbling around the edges. To check doneness, insert a toothpick into the biscuit topping; it should come out clean.
- Cool and Serve: Remove the cobbler from the oven and place it on a cooling rack. Let it cool for about 5 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream for an extra indulgent treat.
- Store Leftovers: Cover any leftovers and store them in the refrigerator for up to 5 days, ensuring freshness for later servings.
Notes
- Ensure the peaches are ripe and juicy for the best flavor and sweetness.
- Cold butter is key to getting a tender, flaky biscuit topping.
- If you don’t have buttermilk, you can use regular milk with 1 teaspoon of lemon juice or vinegar added and let it sit for 5 minutes.
- The cinnamon-sugar topping is optional but adds a lovely crunch and extra flavor.
- Allow the cobbler to cool slightly before serving to let the filling thicken up for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Keywords: peach cobbler, fresh peach dessert, biscuit topping, Southern dessert, summer fruit cobbler
