This peach cobbler recipe is the scoopable Southern pan dessert: stewed peaches and a biscuit topping that browns on the high spots. It is not peach dump cake (that is cake mix on fruit) and it is not a lattice pie. If you want pecan pie cobbler, that page already exists. This one is peaches.
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Peach Cobbler
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
Classic Southern peach cobbler with fresh or frozen peaches and a biscuit topping. From Alissa at Yummy Dishes.
Ingredients
Filling
- 6 cups (about 2 1/4 pounds / 1kg) sliced peaches, fresh or thawed frozen
- 3/4 cup (150g) granulated sugar
- 2 tablespoons (16g) cornstarch
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of fine salt
Biscuit topping
- 1 1/2 cups (188g) all-purpose flour
- 3 tablespoons (38g) granulated sugar, plus 1 teaspoon for the top
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1/2 cup (120ml) cold buttermilk
- 1 large egg, beaten with 1 teaspoon water, for brushing
Instructions
- Heat the oven to 375°F (190°C). Butter a 9×13-inch baking dish or a deep 3-quart casserole.
- Toss the peaches with the sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Spread in the dish. Bake 15 minutes so the juices start to bubble.
- Meanwhile, whisk the flour, 3 tablespoons sugar, baking powder, and salt. Cut in the cold butter until pea-sized bits remain. Stir in the buttermilk just until a shaggy dough forms.
- Drop spoonfuls of dough over the hot peaches, leaving gaps so steam can escape. Brush with the egg wash and sprinkle the teaspoon of sugar.
- Bake 28 to 34 minutes until the topping is golden and the filling bubbles in the gaps. Cool 20 minutes before scooping — the juices thicken as they sit.
Notes
Frozen peaches work if you thaw and drain extra liquid, then keep the cornstarch. Canned peaches in juice can work; drain well and cut the sugar to 1/2 cup. Serve with vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Southern
Cobbler, not dump cake
Dump cake is cake mix scattered on fruit. Cobbler is a biscuit or batter you mix. Keep peach dump cake as its own URL when it publishes. This page stays on the biscuit topping.
Substitutions
Milk plus 1 teaspoon lemon juice stands in for buttermilk. You can swap 2 cups of the peaches for blackberries. A 10-inch cast-iron skillet works if it is at least 2 inches deep.
Mistakes to avoid
Do not cover the fruit wall-to-wall with dough or the filling steams the biscuits soggy. Do not skip the pre-bake of the peaches. Do not cut this like pie — it is a scoop.
Storage
Cool, then cover and refrigerate up to 3 days. Reheat at 325°F until the topping crisps. The topping softens overnight; that is normal.
Nutrition (estimated)
About 320 calories per serving without ice cream. Estimate only, not a lab test.
FAQ
Can I use canned peaches?
Yes. Drain them well and use 1/2 cup sugar instead of 3/4 cup.
Why is my cobbler runny?
The filling needed the cornstarch and a 20-minute rest after baking. Frozen peaches also add water — drain them.
Is this the same as peach dump cake?
No. Dump cake uses boxed cake mix. This cobbler uses a biscuit topping you mix.
Can I make it ahead?
Bake the day you serve for the crispest topping. You can toss the filling 4 hours ahead and refrigerate.