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Best Classic Southern Peach Cobbler Recipe

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This classic Southern peach cobbler features a buttermilk biscuit topping that’s tender, tangy, and soaks up just enough syrupy peach juice. Made with ripe peaches and simple pantry staples, it’s the perfect summer dessert that’s quick, easy, and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, cold
  • 1 tablespoon turbinado sugar (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop them in the boiling water for about 30-45 seconds, then transfer to an ice bath. The skins should slip right off. Slice the peaches into 1/2-inch thick wedges.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Let it sit for about 10 minutes while you make the topping.
  4. Make the biscuit topping: In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the buttermilk: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir with a fork just until combined. The dough will be shaggy and slightly sticky. Don’t overmix.
  6. Assemble the cobbler: Pour the peach mixture (including all juices) into your baking dish or cast iron skillet. Spread it into an even layer. Using a spoon or ice cream scoop, drop spoonfuls of the biscuit dough over the peaches. Leave some gaps so the peach juices can bubble up.
  7. Top and bake: If using, sprinkle the turbinado sugar over the biscuit topping. Bake for 35-40 minutes, until the filling is bubbly and the biscuit topping is golden brown and cooked through. If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler rest on a wire rack for at least 15-20 minutes before serving. This allows the filling to set up.

Notes

Don’t overmix the biscuit dough. Keep everything cold. Let the peaches macerate for 10 minutes. Use ripe but firm peaches. Let the cobbler rest for at least 15 minutes before serving. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use cold vegan butter and plant-based buttermilk.

Nutrition

Keywords: peach cobbler, Southern dessert, buttermilk biscuit, summer dessert, peach recipe, easy cobbler, classic cobbler

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