Southern-Style Peach Cobbler

A bright, thick peach filling bakes under a rough-scooped biscuit topping with crisp golden edges and a tender middle.

80 min

6 servings

Ingredients

3/4 cup granulated sugar, divided

2 tbsp cornstarch

1 tbsp fresh lemon juice

1 tsp vanilla extract

1 tsp ground cinnamon, divided

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp kosher salt

6 tbsp cold unsalted butter, cut into small pieces

1/2 cup whole milk

2-quart baking dish · Medium mixing bowl · Whisk · Pastry cutter or fingertips · Colander

Keep the topping rough

Loose mounds create craggy surfaces that brown well while their thicker centers stay soft.

Serve warm

Spoon the warm cobbler into bowls once the juices cling to the spoon; vanilla ice cream is optional.

01. Heat the oven to 375 F and lightly butter a 2-quart baking dish so the fruit releases easily.

02. Slice fresh peaches about 1/2 inch thick; for frozen peaches, thaw in a colander and blot dry before using.

03. Toss peaches with 1/2 cup sugar, cornstarch, lemon juice, vanilla, and 1/2 tsp cinnamon until glossy.

04. Bake the filling 15 minutes at 375 F, waiting for thick bubbles at the edge before topping it.

05. Whisk flour, baking powder, salt, remaining 1/4 cup sugar, and remaining 1/2 tsp cinnamon until evenly combined.

06. Cut in cold butter until coarse crumbs form with visible small butter pieces for tenderness.

07. Stir in milk only until a shaggy, soft dough comes together; overmixing makes the topping less tender.

08. Drop dough in 6 loose mounds over the hot peaches, leaving small gaps for steam and crisp edges.

09. Bake at 375 F for 25 minutes, until deep golden biscuit ridges surround a thickly bubbling filling.

10. Rest 15 minutes so the cornstarch-set juices thicken enough to spoon without turning watery.