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Southern Peach Cobbler

Southern peach cobbler with a golden, buttery biscuit crust that rises through bubbling, syrupy peach filling. Baked until the edges caramelize and the top cracks into a rustic, deeply browned finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches peeled and sliced
  • 0.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 tbsp lemon juice
  • 0.5 cup granulated sugar half used to toss with peaches
  • 0.5 cup granulated sugar half kept for the batter
Biscuit crust & batter
  • 1 stick unsalted butter melted
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 1 cup granulated sugar divided amount used across filling and batter

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep & bake
  1. Preheat the oven to 350F.
  2. Toss the sliced peaches with 1/2 cup sugar, cinnamon, nutmeg, and lemon juice, then let sit 10 minutes to release juices.
  3. Place the butter in a 9x13 baking dish and set it in the oven to melt while juices release.
  4. Whisk the flour, remaining 1/2 cup sugar, baking powder, salt, and milk together until just combined.
  5. Pour the batter over the melted butter and do not stir.
  6. Spoon the peach mixture and all its juices over the batter and do not stir.
  7. Bake for 45-50 minutes, until the crust is deeply golden and the peach filling is bubbling up through the top.
  8. Serve warm with vanilla ice cream.

Notes

For the most “cracked” rustic top, avoid stirring after the peaches go in—keep the batter and fruit layers intact so steam can push the crust up. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the biscuit crust can turn grainy after thawing. If you want a lighter dessert, use reduced-fat milk; the crust will be slightly less rich but still rise and brown.