Southern Peach Cobbler

Quick facts

Ingredients

• 6 cups sliced peaches, fresh or thawed frozen
• 2/3 cup granulated sugar
• 2 tbsp brown sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1 1/2 cups all-purpose flour
• 1/3 cup granulated sugar for topping
• 2 tsp baking powder
• 1/4 tsp salt for topping
• 6 tbsp cold unsalted butter, cubed
• 2/3 cup buttermilk
• 1 tbsp coarse sugar, optional

Step-by-step method

1. Heat oven to 375°F/190°C. Toss peaches with 2/3 cup sugar, brown sugar, cornstarch, lemon juice, cinnamon and salt. Spread in a 9-by-13-inch baking dish.

2. Bake peaches alone 10 minutes. This starts thickening the juices before the topping goes on and helps avoid a soggy underside.

3. Meanwhile whisk flour, 1/3 cup sugar, baking powder and 1/4 teaspoon salt. Cut in cold butter until crumbly with visible small pieces. Stir in buttermilk just until a soft dough forms.

4. Remove hot peaches from the oven. Drop spoonfuls of dough over the fruit, leaving a few small gaps so steam can escape. Sprinkle coarse sugar on top if desired.

5. Bake 30–35 minutes more until the topping is golden and the peach juices bubble around the edges. If using a glass dish, look for active bubbling in the center as well.

6. Cool 20–30 minutes before serving. The filling will still be warm but will thicken enough to spoon neatly. Serve plain or with vanilla ice cream.

How to know it is done

Use the visual cues described in the method and, when appropriate, an instant-read thermometer. Do not rely on time alone because ingredient size, oven calibration and cookware can change the cooking rate.

Tips for the best result

• If using very juicy frozen peaches, drain excess liquid after thawing.
• Do not overmix the topping; visible butter pieces create tenderness and light layers.
• The cobbler is done when the fruit is actively bubbling, not merely when the top is brown.

Variations and substitutions

You can adjust heat and seasonings to taste. When substituting a major ingredient or dairy product, keep a similar quantity and fat/moisture level so the final texture stays close to the original.

Storage and reheating

Cover and refrigerate up to 4 days. Reheat uncovered at 350°F so the topping can re-crisp. Freeze baked portions up to 2 months.

Approximate nutrition per serving

Approximately 390 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.