Description
Southern Peach Cobbler is a warm, classic dessert made with sweet peaches, cinnamon, nutmeg, brown sugar, and a buttery drop-biscuit topping baked until golden.
Ingredients
Scale
- 2 bags frozen peaches, 20 ounces each
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional but recommended
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1/2 stick unsalted butter, room temperature
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon, divided
- 1 stick cold unsalted butter
- 1/4 cup boiling hot water, plus more if needed
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar, for topping
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with nonstick spray.
- Add the frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, room-temperature butter, water, and lemon juice to the prepared dish.
- Stir the peach mixture until the fruit is evenly coated.
- Cover the dish tightly with foil and bake the peach mixture for 20 minutes.
- While the peaches bake, combine the flour, granulated sugar, brown sugar, baking powder, salt, and 1/2 tablespoon cinnamon in a mixing bowl.
- Cut the cold butter into the flour mixture with a pastry cutter, fork, or clean hands until the mixture resembles coarse crumbs.
- Add the boiling hot water and stir just until the dough comes together with a soft drop-biscuit texture.
- Remove the peaches from the oven and uncover the dish.
- Spoon golf ball-sized portions of cobbler dough over the hot peaches, leaving small spaces between each portion.
- Mix the remaining 1/2 tablespoon cinnamon with 3 tablespoons granulated sugar, then sprinkle it over the dough.
- Return the dish to the oven uncovered and bake for 30 to 45 minutes, until the topping is golden brown and the filling bubbles around the edges.
- Let the cobbler rest for at least 15 minutes before serving.
Notes
- Use about 8 fresh peaches instead of frozen peaches if desired.
- Fresh peaches may release more liquid, so remove a little excess liquid before adding the topping if needed.
- Add more boiling hot water to the topping only 1 tablespoon at a time if the dough feels too dry.
- Do not use more than 1/2 cup hot water total for the topping.
- If the cobbler topping is not cooked through after 30 minutes, continue baking for 15 to 20 minutes.
- The peach filling thickens as the cobbler rests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 1130
- Sugar: 150
- Sodium: 855
- Fat: 41
- Saturated Fat: 26
- Unsaturated Fat: 12
- Trans Fat: 2
- Carbohydrates: 191
- Fiber: 4
- Protein: 6
- Cholesterol: 111