This Southern peach cobbler bakes juicy cinnamon peaches under a tender biscuit topping that turns golden at the edges. The filling is sweet but still tastes like ripe fruit, and a little lemon keeps it bright. Serve it warm from the dish, ideally with vanilla ice cream.
Prep: 20 minutes Cook: 40 minutes Total: 1 hour Yield: 8 servings
Why this recipe works
A small amount of cornstarch thickens the peach juices as they bubble, so the cobbler scoops cleanly after a short rest. Dropping the topping in loose spoonfuls leaves openings for steam to escape and fruit juices to show through.
Ingredients
- 6 cups sliced ripe peaches (about 2 pounds), peeled if desired
- 1/2 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup milk
- 1 teaspoon vanilla extract
How to Make Southern Peach Cobbler with Buttery Biscuit Topping
- Heat the oven to 375°F (190°C). Lightly butter a 2-quart baking dish. Toss the peaches with 1/4 cup sugar, lemon juice, cinnamon, and cornstarch. Spread them in the dish.
- In a bowl, whisk the flour, baking powder, salt, and remaining 1/4 cup sugar. Cut in the cold butter until the mixture has pea-size pieces.
- Stir the milk and vanilla together, then pour into the flour mixture. Fold just until a soft dough forms; a few dry streaks are fine.
- Drop spoonfuls of dough over the peaches, leaving small gaps. Bake 35 to 40 minutes, until the topping is golden and the filling bubbles around the edges.
- Cool for at least 15 minutes before serving. The juices will thicken as the cobbler rests.
Tips, Variations & Storage
Fresh, ripe peaches give the best flavor, but thawed frozen slices work too; drain excess liquid if they are very wet. Refrigerate leftovers covered for up to 3 days and reheat in a 325°F oven until warm. If you love fruit desserts, our apple pie is another cozy baking project.
Estimated Nutrition
Approximate values per serving; estimates vary with ingredient brands, portions, and substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 54 g |
| Protein | 4 g |
| Total fat | 10 g |
| Saturated fat | 6 g |
| Fiber | 3 g |
| Total sugars | 33 g |
| Sodium | 260 mg |
Nutrition information is an estimate for general reference and is not a substitute for individualized nutrition advice.
Ingredients
Method
- Heat the oven to 375°F (190°C). Lightly butter a 2-quart baking dish. Toss the peaches with 1/4 cup sugar, lemon juice, cinnamon, and cornstarch. Spread them in the dish.
- Whisk the flour, baking powder, salt, and remaining 1/4 cup sugar in a bowl. Cut in the cold butter until the mixture has pea-size pieces.
- Stir the milk and vanilla into the flour mixture, then fold just until a soft dough forms. Drop spoonfuls of dough over the peaches, leaving small gaps for steam to escape.
- Bake for 35 to 40 minutes, until the topping is golden and the peach filling bubbles around the edges.
- Cool the cobbler for at least 15 minutes before serving so the peach juices can thicken.
