Southern American
Southern Peach Cobbler
Juicy cinnamon-spiced fresh peaches baked under golden, tender buttermilk biscuit dumplings with a crackly sugar top.
- Peak-season fresh peaches
- Tender buttermilk biscuit topping
- No soggy underside
Peak-season peaches deserve a dessert that lets them shine, and a Southern-style cobbler does exactly that. We give the fruit a 15-minute head start in the oven so its juices are hot and bubbling before the topping goes on. That way the biscuit dough cooks through from below while it browns on top, with no gummy underside. Serve it warm with a scoop of vanilla ice cream melting into the syrupy peaches.
Instructions
Heat the oven to 375 degrees F and butter a 2 1/2- to 3-quart baking dish.
To peel the peaches, cut a small X in the bottom of each, blanch in boiling water for 30 to 45 seconds, then transfer to ice water. Slip off the skins, pit and slice 1/2 inch thick.
In a large bowl, toss the peaches with 1/2 cup granulated sugar, the brown sugar, cornstarch, lemon juice, cinnamon and vanilla. Spread in the baking dish.
Bake the filling alone for 15 minutes, until the juices start to bubble at the edges.
Meanwhile, whisk the flour, 1/4 cup granulated sugar, baking powder and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces.
Add the buttermilk and stir with a fork just until a shaggy, sticky dough forms.
Remove the dish from the oven and drop 8 to 10 large spoonfuls of dough over the hot peaches, leaving small gaps for steam to escape.
Sprinkle the dough with coarse sugar and bake for 30 to 35 minutes, until the topping is deep golden, a toothpick in the biscuits comes out clean and the filling bubbles thickly around the edges.
Cool the cobbler for 20 to 30 minutes so the juices thicken, then serve warm with vanilla ice cream.
Test kitchen tips
- If your peaches are very juicy, add an extra 1 tbsp cornstarch to keep the filling from running.
- Leftovers keep covered in the refrigerator for 3 days; rewarm individual portions at 350 degrees F for 10 to 15 minutes to recrisp the topping.
- Out of season, use 3 lb frozen sliced peaches, thawed and drained, and bake the filling 5 minutes longer.
Nutrition per serving
- Calories
- 330
- Protein
- 4g
- Carbs
- 56g
- Fat
- 10g
- Fiber
- 3g
- Sugar
- 32g
- Sodium
- 280mg
Nutrition values are estimates calculated per serving. See our disclaimer.
