Print

Classic Southern Peach Cobbler with Buttery Biscuit Topping

Close-up of a warm serving of southern peach cobbler in a white bowl, showing juicy peaches and a sugary biscuit topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this authentic Southern peach cobbler featuring juicy, spiced peaches beneath a tender, buttery biscuit topping. This recipe delivers the comforting flavor of a traditional homemade dessert.

Ingredients

Scale
  • 6 cups fresh or frozen peach slices (about 8 medium peaches)
  • 1/2 cup granulated sugar (for peaches)
  • 1/4 cup packed light brown sugar (for peaches)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar (for topping)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 teaspoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the peach slices, 1/2 cup granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Toss gently to coat the peaches.
  3. In a small bowl, whisk together the cornstarch and 1/2 cup water until smooth. Pour this mixture over the peaches and stir to combine.
  4. Pour the peach mixture evenly into the prepared baking dish.
  5. Prepare the biscuit topping: In a separate medium bowl, whisk together the flour, 1 tablespoon granulated sugar, baking powder, and salt.
  6. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Pour in the 1/2 cup milk and stir just until a soft dough forms. Do not overmix.
  8. Drop spoonfuls of the biscuit dough over the peach filling, leaving small gaps between the mounds so the topping can expand.
  9. In a small bowl, whisk the beaten egg and 1 tablespoon milk for the egg wash. Brush this mixture lightly over the biscuit topping. Sprinkle with coarse sugar.
  10. Bake for 40 to 45 minutes, or until the topping is golden brown and the peach filling is bubbly.
  11. Let the cobbler cool for at least 15 minutes before serving warm. Serve with vanilla ice cream for the best experience.

Notes

  • If you use frozen peaches, do not thaw them before mixing with the sugar and spices.
  • For a richer flavor, substitute half of the granulated sugar in the filling with packed light brown sugar.
  • This cobbler is excellent served with a cinnamon glaze made from powdered sugar and a splash of milk, drizzled on after cooling slightly.

Nutrition

Find it online: https://cookingzenith.com/southern-peach-cobbler-recipe-biscuit-topping/