Easy Southern Peach Cobbler with Sweet Biscuit Crust

Few desserts capture the warmth of Southern hospitality like a fresh, bubbling Southern Peach Cobbler. Made with sweet, juicy peaches seasoned with cinnamon and nutmeg, and topped with a golden, flaky homemade biscuit crust, this classic dessert is best served warm with a large scoop of melting vanilla bean ice cream.

Fresh, Canned, or Frozen Peaches?

The beauty of this recipe is its flexibility. While fresh, ripe summer peaches will yield the absolute best flavor, you can make this peach cobbler year-round using frozen or canned peaches. If using canned peaches, be sure to drain them well to avoid a soggy cobbler, and reduce the sugar in the filling slightly since canned peaches are often packed in sweet syrup.

Ingredients List

• Peaches (5 cups): Sliced (fresh, thawed frozen, or drained canned).
• Granulated Sugar (1/2 cup) & Brown Sugar (1/4 cup): Divided.
• Lemon Juice (1 tbsp): Adds acidity to balance the sweetness.
• Cornstarch (1 tbsp): Thickens the peach juices.
• Cinnamon (1 tsp) & Nutmeg (1/4 tsp): Warm spices.
• For the Topping: 1 cup all-purpose flour, 1/4 cup sugar, 1 tsp baking powder, 1/2 cup cold unsalted butter (cubed), and 1/3 cup boiling water.

Step-by-Step Cooking Guide

1. Prep the Peaches: Preheat your oven to 425°F (218°C). In a large bowl, toss the sliced peaches with the lemon juice, brown sugar, 1/4 cup of granulated sugar, cornstarch, cinnamon, and nutmeg. Pour the peach mixture into an 8×8-inch baking dish.
2. Bake the Peaches: Bake the peaches alone for 10 minutes to start releasing their juices and soften them.
3. Make the Topping: In a medium bowl, combine the flour, 1/4 cup sugar, baking powder, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the boiling water until a soft dough forms.
4. Assemble: Take the peaches out of the oven. Drop spoonfuls of the biscuit dough over the hot peaches. Sprinkle the top of the dough with a little extra sugar and cinnamon.
5. Bake to Golden: Bake for another 20 to 25 minutes, until the topping is golden-brown and the peach juices are bubbling around the edges. Let cool for 10 minutes before serving.