Description
This Southern Peach Cobbler is a classic comfort dessert featuring tender, sweetened peaches baked beneath a golden, cinnamon-spiced biscuit topping. Made with simple pantry ingredients and frozen peaches, it’s a delightful and easy-to-make treat perfect for warm weather or any time you crave a taste of the South.
Ingredients
Scale
Peach Filling
- 2 bags frozen peaches (20 ounces each)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- ½ stick unsalted butter, room temperature
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
Cobbler Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon (reserve ½ tablespoon for garnishing)
- 1 stick cold unsalted butter
- ¼ cup boiling hot water
- ½ teaspoon salt
- 3 tablespoons granulated sugar (to dust top of cobbler)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick spray to ensure the cobbler doesn’t stick during baking.
- Mix peach filling: In the prepared baking dish, combine the frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, room temperature butter, water, and fresh lemon juice. Stir well to evenly distribute all ingredients. Cover the dish with aluminum foil.
- Bake the peach filling: Place the covered baking dish in the oven and bake for 20 minutes. This allows the peaches to thaw and release juices, marrying flavors and thickening slightly.
- Prepare the cobbler topping dry ingredients: While the peaches bake, mix together the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, and ½ tablespoon of cinnamon in a large bowl.
- Cut in the butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or your hands until the texture resembles coarse crumbs, which will help create a tender biscuit topping.
- Add boiling water and form dough: Pour in the boiling hot water and stir gently just until the mixture comes together into a drop biscuit-like dough. Be careful not to overmix to keep the topping light and flaky.
- Top the peach filling: Remove the peach filling from the oven. Spoon the cobbler dough in golf ball-sized dollops over the peaches, leaving small gaps so the dough cooks through properly, as the peaches won’t be completely covered.
- Sprinkle cinnamon sugar over topping: Combine the remaining ½ tablespoon of cinnamon with 3 tablespoons of granulated sugar and sprinkle this mixture evenly over the biscuit topping.
- Final bake: Bake the cobbler uncovered for 30 to 45 minutes. Begin checking for doneness after 30 minutes. The cobbler is ready when the biscuit topping is golden brown and fully cooked through.
- Serve and enjoy: Remove the cobbler from the oven. Serve warm, ideally with vanilla ice cream or whipped cream, for a perfect Southern-style dessert experience.
Notes
- Frozen peaches can be used directly from the freezer; no need to thaw before baking.
- Almond extract adds a lovely depth but can be omitted if you prefer.
- Using cold butter in the topping is essential to achieve the desired crumbly, biscuit texture.
- Be careful not to overmix the dough to maintain a tender biscuit crust.
- Check the topping starting at 30 minutes to avoid overbaking.
- Serve with vanilla ice cream for a classic Southern pairing.
