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Southern Peach Cobbler

Southern peach cobbler with a golden, buttery biscuit crust that rises through a bubbling peach filling. The top bakes deeply browned and cracked, while juicy syrup seeps up between the gaps for an old-fashioned summer peach dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Peach filling
  • 6 cup fresh peaches peeled and sliced
  • 0.5 cup granulated sugar divided
  • 0.25 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
Cobbler crust
  • 1 stick unsalted butter for the melted base
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar remaining 1/2 cup
  • 1 cup whole milk
  • 1.5 tsp baking powder
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet

Method
 

Prep and soak the peaches
  1. Preheat the oven to 350F, so it’s fully ready before the cobbler goes in. Aim for an evenly heated oven for consistent crust browning.
  2. Toss the sliced fresh peaches with 1/2 cup granulated sugar, cinnamon, nutmeg, and lemon juice, then let sit for 10 minutes. Look for syrup pooling as the juices release.
Build the cobbler
  1. Place the unsalted butter in a 9x13 baking dish and set it in the oven to melt. Watch until it turns glossy and fully melted.
  2. Whisk all-purpose flour, remaining 1/2 cup granulated sugar, baking powder, salt, and whole milk until just combined. Stop when no dry pockets remain for a tender biscuit-like crust.
  3. Pour the batter over the melted butter and do not stir. The butter should stay pooled underneath the batter.
  4. Spoon the peach mixture and all its juices over the batter and do not stir. You should see peach pieces resting on top with juices ready to bubble.
Bake and serve
  1. Bake for 45-50 minutes at 350F until the crust is deeply golden and the peach filling is bubbling up through the top. The edges should look caramelized and the biscuit crust should rise with a rustic cracked surface.
  2. Serve warm with vanilla ice cream. Let it cool for a couple minutes so the syrup thickens slightly before the first scoop.

Notes

Pro tip: keep the batter un-stirred once combined so it bakes up light and biscuit-like instead of gummy. Store leftovers covered in the refrigerator up to 3 days; rewarm in the oven at 325F until hot. Freeze yes—cool completely, then freeze portions airtight up to 2 months and bake from frozen until bubbly. For a dairy swap, use lactose-free whole milk and lactose-free butter in the crust for a similar texture.