Peach Cobbler

Name: Peach Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: Southern American
Ingredients: 6 cups fresh or canned peaches, peeled, sliced (drain if canned); 1/2 cup light brown sugar, packed; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 tsp fresh lemon juice; 2 tbsp cornstarch; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp salt; 2/3 cup whole milk; 6 tbsp unsalted butter, melted; 4 scoops vanilla ice cream

A quintessential Southern summer dessert featuring juicy cinnamon-spiced peaches beneath a golden, buttery drop-biscuit crust. Uses fresh or canned peaches so it can be enjoyed year-round.

60 minEasyServes 8340 cal/serving

Southern AmericanDessertOvenStandardHigh FiberNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

6 cups fresh or canned peaches, peeled, sliced (drain if canned)
1/2 cup light brown sugar, packed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp fresh lemon juice
2 tbsp cornstarch
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
6 tbsp unsalted butter, melted
4 scoops vanilla ice cream

Instructions

1

Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
2

In a large bowl, toss 6 cups peeled, sliced (drain if canned) fresh or canned peaches with 1/2 cup packed light brown sugar, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 tsp fresh lemon juice, and 2 tbsp cornstarch until evenly coated. Pour into the prepared baking dish.
3

In another bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt. Stir in 2/3 cup whole milk and 6 tbsp melted unsalted butter until just combined.
4

Drop spoonfuls of the batter over the peach filling. The batter will spread and puff during baking.
5

Bake for 40-45 minutes until the topping is golden brown and the peach filling is bubbling.
6

Cool for 10 minutes and serve warm with 4 scoops vanilla ice cream.

Questions

Can I make Peach Cobbler dairy-free?

Yes. The dairy in this entry is 2/3 cup whole milk, 6 tbsp unsalted butter, melted, 4 scoops vanilla ice cream. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the vanilla ice cream for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Peach Cobbler gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Peach Cobbler keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Peach Cobbler?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Sweet Tea drink
Mint Julep drink
Salt Coffee drink

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