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The Ultimate Homemade Traditional Southern Peach Cobbler: Juicy Peaches & Buttery Biscuit Topping

A close-up of a warm serving of southern peach cobbler with gooey peaches and a golden crumble topping on a white plate.
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Make the best ever Southern Peach Cobbler with this classic recipe. You get juicy, sweet peaches under a rich, buttery biscuit topping. This old-fashioned dessert brings comfort to your table.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Toss gently to coat.
  3. In a small bowl, whisk together the cornstarch and water until smooth. Pour this mixture over the peaches and stir well.
  4. Pour the peach mixture into the prepared baking dish. Dot the top of the peaches evenly with the small pieces of cold butter.
  5. Prepare the biscuit topping: In a medium bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
  6. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the cold milk and stir just until a soft dough forms. Do not overmix.
  8. Drop spoonfuls of the biscuit dough evenly over the peach filling. You do not need to cover the entire surface; gaps are good for steam release.
  9. Brush the tops of the dough lightly with the beaten egg wash.
  10. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly.
  11. Let the cobbler cool on a wire rack for at least 20 minutes before serving. Serve warm.

Notes

  • If you use canned peaches, drain two 15-ounce cans, reserving 1/2 cup of the syrup. Use the reserved syrup in place of the water when mixing with cornstarch.
  • For an extra buttery biscuit topping, use cold, high-quality unsalted butter.
  • This dessert is best served warm with vanilla ice cream or fresh whipped cream.

Nutrition

Find it online: https://gourmetgaze.com/southern-peach-cobbler-recipe-classic/