Description
This easy peach cobbler from scratch is a classic Southern dessert featuring juicy, spiced peaches baked under a buttery, biscuit-like topping. Perfect for showcasing fresh peaches, this comforting cobbler combines a sweet, tender fruit filling with a golden, fluffy crust that bakes to perfection. Ideal for family gatherings or a cozy treat, it requires simple ingredients and minimal prep time.
Ingredients
Scale
Peach Filling
- 8 peaches, peeled and thinly sliced
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Cobbler Topping
- 1 cup all-purpose flour
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold from fridge
- 1/3 cup buttermilk
Optional
- Sugar for sprinkling on top
Instructions
- Prepare the peach filling: In a large bowl, combine the sliced peaches, 3 tablespoons brown sugar, 3 tablespoons white sugar, cornstarch, lemon juice, ground cinnamon, and ground nutmeg. Toss gently to evenly coat the peaches with the sugar and spices, then set aside to let the flavors meld and the filling thicken slightly.
- Make the cobbler topping: In a separate mixing bowl, whisk together the all-purpose flour, white sugar, brown sugar, baking powder, baking soda, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk just until the dough comes together; do not overmix.
- Assemble the cobbler: Preheat the oven to 375°F (190°C). Pour the peach filling into a greased 9-inch square baking dish or similarly sized oven-safe dish. Drop spoonfuls of the cobbler topping evenly over the peaches, covering as much of the fruit as possible. Optionally, sprinkle the top with a little extra sugar for a crunchy crust.
- Bake the cobbler: Place the assembled cobbler in the preheated oven and bake for about 55 to 60 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbling around the edges. Remove from the oven and allow to cool slightly before serving.
Notes
- Peeled peaches can be softened by blanching them in boiling water for 30 seconds, then plunging into ice water to make peeling easier.
- You can substitute fresh peaches with frozen, but be sure to thaw and drain excess liquid before mixing.
- For a dairy-free version, substitute the buttermilk with almond milk mixed with a teaspoon of vinegar and use a dairy-free butter alternative.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra indulgence.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
