Peach Cobbler
Sweet juicy peaches under a tender biscuit topping, baked until golden and bubbling. Southern comfort dessert at its peak in late summer when peaches are at their sweetest. The biscuit topping should be slightly crisp on top and soft underneath where it meets the fruit.
Prep Time
15 min
Cook Time
29 min
Servings
2
Calories
362 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Peaches½
- Flour1 cups
- Sugar¼ cup
- Butter¼ cup
- Eggs1
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Peaches0.5
- Flour1 cups
- Sugar0.25 cup
- Butter0.25 cup
- Eggs1
Instructions
- 1
Heat the oven to 375°F (190°C). Slice 6 ripe peaches (about 6 cups). If they're not super ripe, peel first; ripe peaches don't need peeling.
- 2
Toss the peaches with ⅔ cup brown sugar, 2 tablespoons cornstarch, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, juice of 1 lemon, 1 teaspoon vanilla, and a pinch of salt. Let sit 15 minutes — they'll release juice that the cornstarch thickens.
- 3
Pour the peach mixture into a 9×13 baking dish. Dot with 2 tablespoons of cold butter.
- 4
Make the biscuit topping: whisk 2 cups flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt. Cut in 6 tablespoons of cold butter (cubed) with a pastry cutter or two forks until the mixture looks like coarse crumbs.
- 5
Stir in ¾ cup of buttermilk until just combined. The dough should be sticky and slightly shaggy. Drop heaping tablespoons of dough over the peaches — leave some peaches showing through (biscuit doesn't need to cover completely).
- 6
Sprinkle the topping with 2 tablespoons of coarse sugar (turbinado is ideal). Bake 35-40 minutes until the biscuit is deep golden brown and the peach juices are bubbling thickly. Cool 15 minutes before serving with vanilla ice cream.
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💡 Expert Tips
- 1.Ripe peaches. The cobbler is only as good as the peaches. Out-of-season hard peaches give bland results.
- 2.Cornstarch is non-negotiable. Without it, the peach juices stay runny and pool in the dish. 2 tablespoons is the right amount for 6 cups.
- 3.Cold butter for the biscuit. Warm butter makes dense biscuits. Cut cold butter into the flour with a pastry cutter for flaky biscuit topping.
- 4.Coarse sugar on top. Provides a sweet crunchy crust on the biscuit. Regular sugar dissolves; turbinado holds shape.
🔬 Why It Works
Peach cobbler is essentially two recipes baked together: a thick peach filling and a tender biscuit topping. The cornstarch in the filling thickens the peach juices into syrup; without it, the cobbler would be watery. The biscuit topping is dropped (not rolled) for a rustic appearance and proper texture — the irregular shapes create more crispy edges. Coarse sugar on top adds crunch and sparkle. Vanilla ice cream is the traditional pairing because cold cream against warm fruit is the perfect dessert contrast.
Frequently Asked Questions
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4.3
678 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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