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Classic Southern Peach Cobbler Recipe

A close-up of a square serving of peach cobbler recipe with a golden, crumbly topping and warm, gooey peach filling.
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You will create a timeless, comforting dessert featuring juicy, sweet peaches beneath a buttery, golden biscuit topping. This recipe honors traditional Southern baking methods for a reliable, delicious result.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 8 medium peaches)
  • 1/2 cup granulated sugar (for peaches)
  • 1/4 cup light brown sugar (for peaches)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup all-purpose flour (for peaches)
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)
  • 1 1/2 cups all-purpose flour (for topping)
  • 1/4 cup granulated sugar (for topping)
  • 1/4 cup light brown sugar (for topping)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and 1/4 cup of flour. Toss gently until the peaches are evenly coated. Pour this peach mixture into the prepared baking dish.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1 1/2 cups flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, baking powder, and salt.
  4. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Pour in the cold milk and stir just until the dough comes together. Do not overmix.
  6. Drop spoonfuls of the topping dough evenly over the peach filling. The topping will look rustic and uneven; this is correct for a classic cobbler.
  7. Brush the tops of the dough pieces lightly with the beaten egg and sprinkle with coarse sugar.
  8. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
  9. Let the cobbler cool on a wire rack for at least 20 minutes before serving warm.

Notes

  • For a quick alternative using canned peaches, drain two 15-ounce cans of sliced peaches, reserving 1/2 cup of the syrup. Use the reserved syrup in place of the lemon juice and reduce the added sugar in the filling by 1/4 cup.
  • Serve this warm peach dessert with a scoop of vanilla ice cream for the best experience.
  • You can substitute fresh peaches with frozen peaches; do not thaw them before mixing with the sugar and spices.

Nutrition

Find it online: https://cookerycommand.com/peach-cobbler-recipe/