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Southern Peach Cobbler

This Southern Peach Cobbler features a caramelized peach filling and a golden, crispy sugar cookie-biscuit topping. It's the perfect dessert served warm with a scoop of vanilla ice cream.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For The Peaches
  • 6 cups sliced fresh peaches or frozen, thawed and drained
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 2 tablespoons unsalted butter
For The Topping
  • 1 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter cut into small cubes
  • 1/4 cup boiling water
Optional Topping
  • 1 tablespoon sugar for sprinkling on top
  • Vanilla ice cream for serving

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine sliced peaches, granulated sugar, light brown sugar, salt, cinnamon, vanilla extract, and lemon juice. Toss until well mixed.
  3. Pour the peach mixture into a 9x13 inch baking dish and dot the top with 2 tablespoons of unsalted butter.
  4. Bake the peach filling in the preheated oven for 10 minutes until the butter is melted and the mixture starts to bubble.
  5. While the peaches bake, in a separate bowl, mix flour, granulated sugar, light brown sugar, baking powder, and salt.
  6. Add the cold butter cubes and use your fingers or a pastry blender to blend until the mixture resembles coarse crumbs.
  7. Slowly stir in boiling water until just combined. Do not overmix.
  8. Remove the baking dish from the oven and drop spoonfuls of topping over the hot peach mixture. Leave some gaps so the fruit can bubble through.
  9. Sprinkle 1 tablespoon of sugar over the topping, if using.
  10. Return dish to the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbling.
  11. Let the cobbler rest for 10 minutes before serving. Serve warm with vanilla ice cream if desired.

Notes

Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat in the microwave or in a warm oven before serving.