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A classic summer dessert featuring sweet, tender peaches baked under a golden, biscuit-style topping dusted with cinnamon sugar. Serves four with comforting, down-home flavors and a tender, flaky crust.

Ingredients

Scale
  • 4 cups sliced peaches (about 6 to 8 medium peaches; fresh, well-drained canned, or thawed frozen)
  • 1/4 cup white sugar (for fruit)
  • 1/4 cup brown sugar (for fruit)
  • 1/4 teaspoon cinnamon (for fruit)
  • Pinch of nutmeg
  • Fresh squeeze of lemon juice (to taste)
  • 1–2 tablespoons cornstarch (to thicken filling)
  • 1 cup all-purpose flour (for topping)
  • 1/4 cup white sugar (for topping)
  • 1/4 cup brown sugar (for topping)
  • 1 teaspoon baking powder
  • Pinch of salt
  • 6 tablespoons cold butter (cut into pieces)
  • About 1/4 cup cold water (just until dough comes together)
  • 3 tablespoons white sugar (for topping sprinkle)
  • 1 teaspoon cinnamon (for topping sprinkle)

Instructions

  1. Gather all ingredients.
  2. Preheat oven to 425°F (220°C).
  3. In a large bowl, toss sliced peaches with 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, a pinch of nutmeg, fresh lemon juice, and cornstarch until evenly coated.
  4. Pour peach mixture into a 2-quart baking dish and bake for 10 minutes.
  5. While peaches bake, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and a pinch of salt in a large bowl.
  6. Cut cold butter into the dry mixture using fingers or a pastry blender until mixture resembles coarse crumbs.
  7. Stir in cold water a little at a time until dough just comes together; do not overmix.
  8. Remove peaches from oven and drop spoonfuls of biscuit topping evenly over the fruit without spreading.
  9. Mix 3 tablespoons white sugar with 1 teaspoon cinnamon and sprinkle evenly over the biscuit topping.
  10. Return the cobbler to the oven and bake for about 30 minutes, until topping is golden brown and filling is bubbling at edges.
  11. Let cobbler rest 10 to 15 minutes to allow filling to thicken before serving.

Notes

Use freestone peaches for easier peeling and preparation., If using canned or frozen peaches, drain well to avoid watery filling., Dropping biscuit topping in spoonfuls rather than spreading prevents sogginess and allows steam to escape., Adjust cornstarch amount or baking time if peaches are very juicy or ripe to ensure thick filling., Tent with foil if topping browns too quickly before filling bubbles., Cobbler keeps covered in fridge up to 4 days and reheats well; warm before serving., For best freezing results, freeze unbaked cobbler and bake from frozen within 3 months., Serve warm with vanilla ice cream, whipped cream, or caramel sauce for extra indulgence.

Nutrition

Find it online: https://gingerbaking.com/fresh-southern-peach-cobbler/