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Classic Southern-Style Peach Cobbler

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A comforting Southern dessert featuring juicy peaches bubbling under flaky, tender buttermilk biscuits with a hint of cinnamon and nutmeg. Easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 6 cups fresh ripe peaches, peeled and sliced (about 900g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (optional)
  • 2 cups all-purpose flour (250g)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/2 cup cold unsalted butter, cut into small cubes (115g)
  • 3/4 cup cold buttermilk (180ml)
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat the oven to 375°F (190°C) and position the rack in the middle.
  2. Peel and slice about 6 cups of ripe peaches. Toss them in a bowl with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla extract if using. Stir gently to coat evenly and set aside to macerate.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
  4. Add cold cubed butter to the flour mixture and cut it in using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized bits.
  5. Pour in cold buttermilk and gently stir until the dough just comes together; it will be slightly sticky but firm enough to scoop.
  6. Pour the peach mixture with juices into a greased 9×13-inch baking dish.
  7. Drop tablespoons of biscuit dough evenly over the peaches, leaving small gaps.
  8. Lightly brush the beaten egg over the biscuit topping for a golden finish.
  9. Bake for 35–40 minutes until the biscuit topping is golden brown and the peach filling is bubbly. Tent with foil halfway through if biscuits brown too quickly.
  10. Let the cobbler rest for 10–15 minutes before serving warm, ideally with vanilla ice cream or whipped cream.

Notes

Keep the butter cold for flaky biscuits. Do not overmix the biscuit dough to avoid toughness. Peeling peaches can be expedited by blanching in boiling water for 30 seconds then plunging into ice water. If peach filling is watery, cornstarch helps thicken it. Egg wash adds a golden sheen to biscuits. Rotate pan halfway if oven has hot spots.

Nutrition

Keywords: peach cobbler, southern dessert, buttermilk biscuits, peach recipe, summer dessert, easy cobbler, homemade dessert

Find it online: https://bitematrix.com/classic-southern-style-peach-cobbler-recipe-easy-homemade-buttermilk-biscuits-guide/