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The Ultimate Authentic Southern Peach Cobbler Recipe: Buttery Biscuit Topping & Juicy Peaches

A close-up of a serving of southern peach cobbler with a golden crust and syrupy peaches on a white plate.
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Make this classic Southern peach cobbler using fresh peaches for a juicy filling and a rich, buttery biscuit topping. This old-fashioned recipe delivers deep South comfort flavor.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup water
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Topping:
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1/2 cup whole milk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Peach Filling: In a large bowl, gently combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss until the peaches are evenly coated. Let this mixture sit for 15 minutes to allow the juices to release.
  2. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  3. Cook the Filling: Transfer the peach mixture to a saucepan along with the 1/4 cup of water. Cook over medium heat, stirring often, until the mixture thickens slightly and the peaches begin to soften, about 8 to 10 minutes. Remove from heat.
  4. Add Butter: Stir the 1/2 cup of cold butter pieces into the hot peach filling until melted and incorporated. Pour the entire filling mixture into the prepared baking dish.
  5. Make the Biscuit Topping: In a separate medium bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Cut in the 1/2 cup of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Add Liquid: Pour in the milk and stir just until a soft, shaggy dough forms. Do not overmix.
  7. Assemble the Cobbler: Drop spoonfuls of the biscuit dough evenly over the top of the hot peach filling. The topping does not need to cover the entire surface; gaps are desirable for a classic look.
  8. Bake: Brush the tops of the dough mounds lightly with the beaten egg wash and sprinkle with coarse sugar. Bake for 35 to 45 minutes, or until the topping is golden brown and the peach filling is bubbling thickly around the edges.
  9. Cool and Serve: Let the cobbler cool on a wire rack for at least 20 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream.

Notes

  • If you use canned peaches, drain two 15-ounce cans of sliced peaches, reserving about 1/2 cup of the syrup. Use the syrup in place of the 1/4 cup water, and reduce the added granulated sugar by 1/4 cup.
  • For a richer flavor, substitute 1/4 cup of the all-purpose flour in the topping with almond flour.
  • To achieve a true Southern comfort dessert experience, serve this immediately after it cools slightly.

Nutrition

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