Description

A warm, bubbling cobbler with tender, juicy peaches spiced just right and topped with a buttery, golden biscuit crust. This classic Southern-style dessert is easy to make yet delivers show-stopping flavor—perfect with a scoop of vanilla ice cream!

Ingredients

Scale

For the Peach Filling

6–7 ripe peaches (about 3 lbs/1.4 kg), peeled, pitted, and sliced into ½″ wedges
½ cup (100 g) granulated sugar
2 Tbsp light brown sugar, packed
1 Tbsp fresh lemon juice
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 Tbsp cornstarch

For the Biscuit Topping

1½ cups (190 g) all-purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
½ tsp salt
6 Tbsp (85 g) cold unsalted butter, cubed
½ cup (120 ml) whole milk (or buttermilk)
1 large egg, lightly beaten (for brushing)
1 Tbsp coarse sugar or turbinado sugar (optional, for sprinkling)

For Serving

Vanilla ice cream or whipped cream

Instructions

1️⃣ Preheat & prep peaches:

Preheat oven to 375 °F (190 °C).
In a large bowl, toss peach slices with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Let macerate while you make the topping.

2️⃣ Make the biscuit batter:

In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, work cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in milk until just combined—don’t overmix.

3️⃣ Assemble the cobbler:

Transfer the peach mixture (with all the juices) into a 9 × 13″ (or similarly sized) baking dish and spread evenly.
Drop spoonfuls of the biscuit batter over the peaches, spacing them slightly apart; they will expand as they bake.

4️⃣ Finish & bake:

Brush the biscuit tops with the beaten egg and sprinkle with coarse sugar if desired.
Bake for 35–40 minutes, until the topping is golden brown and the peach juices are bubbling around the edges.

5️⃣ Cool & serve:

Let the cobbler rest 10 minutes to set the juices.
Spoon into bowls and serve warm with vanilla ice cream or a dollop of whipped cream.

Notes

Peach ripeness: Use the ripest peaches you can find; if slightly underripe, toss with the sugar mixture and let sit 20 minutes before baking to draw out extra juices.
Fruit swaps: Substitute nectarines, plums, or mixed berries (increase cornstarch to 3 Tbsp for juicier fruits).
Gluten-free: Replace flour with a 1:1 gluten-free baking blend and ensure it contains xanthan gum.
Make-ahead: Prepare filling and topping separately, cover, and refrigerate up to 2 hours. Assemble and bake when ready.
Spice twist: Add ¼ tsp ground ginger or cardamom to the peach filling for extra warmth.
Savory-sweet crumble: Swap the biscuit topping for an oat-based streusel: combine 1 cup oats, ¾ cup flour, ½ cup brown sugar, ½ cup cold butter, and ½ tsp cinnamon, then sprinkle over peaches before baking.

Prep Time: 10 min
Cook Time: 40 min