Juicy spiced peaches under a golden biscuit crust
Southern Peach Cobbler
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
8
1 baking dish
Difficulty
Easy
Cost
Moderate
$$
Southern Peach Cobbler
Juicy spiced peaches under a golden biscuit crust
★4.6(18)
Sweet, cinnamon-spiced peaches bubbling under a golden, buttery biscuit topping. The quintessential Southern summer dessert, best served warm with vanilla ice cream.
15m
Prep Time
40m
Cook Time
55m
Total Time
8
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Southern peach cobbler is summer in a baking dish—juicy peaches simmering with brown sugar and cinnamon under a drop biscuit crust that bakes up golden and crisp.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 6 cups sliced fresh peaches (about 8 peaches)
- 3/4 cup sugar plus 2 tbsp for biscuits
- 1 tbsp cornstarch
- 1 tsp cinnamon and 1/4 tsp nutmeg
- 1.5 cups flour, 1/3 cup cold butter, and 1/2 cup buttermilk for biscuit topping
- Vanilla ice cream for serving
Instructions
- 1
Toss sliced peaches with 3/4 cup sugar, cornstarch, cinnamon, nutmeg, and 1 tbsp lemon juice. Simmer 5 minutes.
- 2
Pour the peach filling into a buttered 9x13 baking dish.
- 3
Cut cold butter into flour, 2 tbsp sugar, 1 tsp baking powder, and a pinch of salt until crumbly. Stir in buttermilk.
- 4
Drop spoonfuls of biscuit dough over the peach filling, leaving gaps for steam to escape.
- 5
Bake at 375°F for 35-40 minutes until the biscuits are golden and the filling is bubbling. Serve warm with vanilla ice cream.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Fresh peachesFrozen peaches, thawed and drained
Excellent substitute in the off-season
Biscuit toppingPie dough or oat crumble
Both create a different but equally delicious cobbler
Tips & Storage
Pro Tips
Use freestone peaches at peak ripeness—they'll pull away from the pit easily and have the best flavor.
Frozen peaches work in winter; thaw and drain excess liquid before using.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Cover and refrigerate up to 3 days. Freeze baked cobbler up to 2 months.
Reheating
Warm in a 350°F oven for 15 minutes until bubbly and the topping re-crisps.
Nutrition Facts
Per serving (25mg) · 8 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat54g
Fiber200mg
Sugar2g
Sodium34g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use canned peaches?
- Yes—drain well and reduce the sugar to 1/2 cup since canned peaches are already sweetened.
- Do I need to peel the peaches?
- Yes—blanch in boiling water for 30 seconds, then the skins slip right off.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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