Southern Peach Cobbler

This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.

Servings: 9
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

For the Peach Filling

  • 3 pounds yellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices
  • 2 tablespoons lemon juice, from 1 lemon
  • ⅔ cup sugar
  • 3 tablespoons cornstarch
  • 1¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

For the Biscuit Topping

  • 1 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 7 tablespoons sugar, divided
  • 1¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
  • ⅔ cup buttermilk (see note)
  • ¾ teaspoon vanilla extract

For Serving

  • Vanilla ice cream or sweetened whipped cream

Instructions

  1. Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
  2. Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
  3. Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
  4. Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
  5. Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
  6. Note: If you’d like to make your own buttermilk, check out the easy method here.
  7. Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.

Nutrition Information

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  • Per serving (9 servings)
  • Calories: 280
  • Fat: 7 g
  • Saturated fat: 4 g
  • Carbohydrates: 53 g
  • Sugar: 39 g
  • Fiber: 3 g
  • Protein: 4 g
  • Sodium: 235 mg
  • Cholesterol: 18 mg
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