Description
This Fresh Southern Peach Cobbler is a classic American dessert featuring juicy, spiced peaches baked under a golden, buttery biscuit topping. The warm cinnamon and nutmeg enhance the natural sweetness of fresh peaches, making it a comforting and timeless treat perfect for any occasion.
Ingredients
Units
Scale
Peach Filling
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Topping
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
Topping Sprinkle
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to ensure it’s hot enough for baking the peach cobbler.
- Prepare Filling: In a large bowl, combine sliced peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, lemon juice, and cornstarch. Toss everything together so the peach slices are evenly coated with the spices and sugars, then pour the mixture into a 2-quart baking dish.
- Initial Bake: Bake the peach mixture in the preheated oven for 10 minutes to start softening the fruit and thicken the filling.
- Make Topping: While the peaches bake, mix the flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt in a large bowl. Using your fingertips or a pastry blender, cut in the chilled butter until the mixture looks like coarse crumbs. Stir in boiling water just until the dough comes together—do not overmix.
- Assemble Cobbler: Remove the peaches from the oven and spoon the biscuit topping over the warm filling in dollops to cover most of the surface.
- Add Cinnamon Sugar: In a small bowl, mix the 3 tablespoons white sugar and 1 teaspoon cinnamon. Sprinkle this cinnamon sugar evenly over the biscuit topping to add a sweet, fragrant crust.
- Final Bake: Return the baking dish to the oven and bake until the topping turns golden brown, about 30 minutes. The peaches will be bubbly and the biscuit topping fully cooked and crisp.
Notes
- Use ripe but firm peaches for the best texture and flavor.
- To peel peaches easily, score an X on the bottom and blanch in boiling water for 30 seconds, then transfer to ice water to loosen the skins.
- If peaches are very juicy, you may want to reduce the lemon juice slightly to avoid too much excess liquid.
- Serve warm with vanilla ice cream or whipped cream for an extra indulgent dessert.
- Leftovers can be covered and refrigerated for up to 3 days. Reheat gently before serving.
Nutrition
- Serving Size: 1/4 of cobbler (approx. 300g)
- Calories: 350
- Sugar: 40g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
