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Easiest Classic Southern Peach Cobbler with Buttery Biscuit Topping

A close-up, mouth-watering shot of a square serving of southern peach cobbler showing juicy peaches and a thick, sugary crumb topping.
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Make this easy Southern peach cobbler using fresh or canned peaches. It features a juicy, spiced filling topped with a buttery biscuit crust that bakes golden brown.

Ingredients

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  • 6 cups fresh or canned peach slices (drained if canned)
  • 1/2 cup granulated sugar (adjust based on peach sweetness)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (for topping)
  • 1/2 cup milk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the peach slices, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss gently until the peaches are evenly coated.
  3. Pour the peach mixture into the prepared baking dish and spread into an even layer. Dot the top of the peaches evenly with the small pieces of cold butter.
  4. Prepare the biscuit topping: In a separate medium bowl, whisk together the flour, baking powder, salt, and 1/2 cup granulated sugar.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour in the milk and stir just until a soft dough forms. Do not overmix.
  7. Drop spoonfuls of the biscuit dough evenly over the peach filling. Do not worry about covering every spot; gaps allow steam to escape and create crisp edges.
  8. Brush the tops of the biscuits lightly with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 40 to 50 minutes, or until the topping is golden brown and the peach filling is bubbly.
  10. Let the cobbler cool on a wire rack for at least 15 minutes before serving warm. Serve with vanilla ice cream if desired.

Notes

  • If you use canned peaches, reduce the added sugar by about 1/4 cup.
  • For a richer topping flavor, substitute buttermilk for regular milk.
  • If you prefer a cake-like topping instead of biscuits, use a boxed yellow cake mix according to package directions, spreading it over the fruit.

Nutrition

Find it online: https://fooddexterity.com/southern-peach-cobbler-recipe/