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Classic Southern Peach Cobbler with Buttery Biscuit Topping

Close-up of bubbling, warm southern peach cobbler with golden biscuit topping in a white baking dish.
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Make this classic Southern Peach Cobbler using fresh peaches for a warm, comforting dessert with a rich, buttery biscuit topping. This recipe delivers old-fashioned flavor that pleases everyone.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 8 medium peaches)
  • 1/2 cup granulated sugar (for peaches)
  • 1/4 cup packed light brown sugar (for peaches)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour (for thickening)
  • 1 cup all-purpose flour (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup milk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9-inch deep-dish pie plate or an 8×8 inch baking dish.
  2. In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and 1/4 cup flour. Toss gently until the peaches are evenly coated. Pour this peach mixture into your prepared baking dish.
  3. Prepare the topping: In a separate medium bowl, whisk together the 1 cup flour, 1/2 cup granulated sugar, baking powder, and 1/2 teaspoon salt.
  4. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  5. Pour in the milk and stir just until the dough comes together. Do not overmix.
  6. Drop spoonfuls of the biscuit topping evenly over the peach filling. You do not need to cover the entire surface; gaps allow the filling to bubble up.
  7. Brush the tops of the biscuits lightly with the beaten egg and sprinkle with coarse sugar.
  8. Bake for 40 to 50 minutes, or until the topping is golden brown and the peach filling is hot and bubbly.
  9. Let the cobbler cool on a wire rack for at least 20 minutes before serving warm.

Notes

  • For an easy shortcut, substitute the fresh peaches with two 15-ounce cans of sliced peaches, drained, but reserve 1/2 cup of the syrup to mix with the sugar and spices instead of using fresh lemon juice.
  • Serve this homemade peach cobbler warm with a scoop of vanilla ice cream for the best comfort food dessert experience.
  • If you prefer a crispier topping, you can roll the dough out and place it over the filling like a crust, cutting a few slits for steam release.

Nutrition

Find it online: https://cookingbyjade.com/southern-peach-cobbler-recipe/