Peach Cobbler
Juicy, cinnamon-kissed peaches bubbling beneath a golden, buttery biscuit topping — the taste of Southern summers.
Details
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Ingredients
- 6 cups sliced peaches (fresh or frozen, thawed)
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1.5 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter, cubed
- 2/3 cup buttermilk
- 1 tbsp turbinado sugar for topping
- Vanilla ice cream, for serving
Instructions
- 1
Preheat oven to 375°F (190°C). Toss peaches with sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Pour into a 9x13 baking dish.
- 2
Whisk flour, 1/3 cup sugar, baking powder, and salt. Cut in cold butter using a pastry cutter until pea-sized crumbles form.
- 3
Stir in buttermilk until a shaggy dough comes together. Don't overmix.
- 4
Drop spoonfuls of dough over the peach filling, leaving gaps for steam. Sprinkle with turbinado sugar.
- 5
Bake 38-42 minutes until the biscuit topping is golden brown and the peach filling is bubbling vigorously at the edges.
- 6
Rest 10 minutes before serving with a scoop of vanilla ice cream.
About This Recipe
The quintessential taste of a Southern summer, Peach Cobbler encapsulates generations of warmth, hospitality, and resourcefulness. Born from early American kitchens where fruit was plentiful and baking methods were simpler than elaborate pies, this beloved dessert became a staple, particularly in the peach-rich South. Its magic lies in the delightful textural interplay: sun-ripened, cinnamon-spiced peaches softening into a jammy bliss beneath a golden, tender, and slightly crisp biscuit topping. The key techniques involve gently macerating the peaches with sugar and spices to draw out their juices and create a syrupy base, while ensuring the biscuit dough is handled minimally with cold butter and buttermilk to achieve that flaky, tender crumb. Whether using peak-season fresh peaches or high-quality frozen ones, the result is a comforting dessert that truly shines when served warm, ideally crowned with a scoop of melting vanilla bean ice cream. While some versions feature a cake-like topping or a bottom crust, the drop biscuit style remains a timeless favorite, celebrating simplicity and pure, unadulterated flavor.
Tips & Tricks
- • For the most tender and flaky biscuit topping, ensure your butter is truly cold and work the dough quickly and minimally when mixing to prevent overdeveloping the gluten.
- • If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- • To prepare ahead, you can assemble the peach filling and refrigerate it up to a day in advance. Prepare the biscuit topping just before baking for the best texture and rise.
- • While vanilla ice cream is a classic, consider serving with a generous dollop of freshly whipped cream, a drizzle of warm caramel sauce, or even a spiced crème anglaise for an extra touch of decadence.
Nutrition Facts
Per serving (approximate)