Peach Cobbler
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.
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
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1
Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
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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.
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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.
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4
Drop spoonfuls of the batter over the peach filling. The batter will spread and puff during baking.
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5
Bake for 40-45 minutes until the topping is golden brown and the peach filling is bubbling.
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6
Cool for 10 minutes and serve warm with 4 scoops vanilla ice cream.