Southern Peach Cobbler - Unpeeled Journal

This easy peach cobbler recipe from the American south makes a sweet, satisfying dessert. Keep the peaches unpeeled for ease and a gorgeous color.

Prep Time20

Cook Time50

Ingredients

For the Filling

▢ 8 to 10 ripe medium-sized fresh peaches
▢ 1/2 to 2/3 cup sugar, depending on how ripe and sweet the peaches are
▢ 1/2 teaspoon cinnamon
▢ squirt fresh lemon juice
▢ 1/4 cup all-purpose flour

For the Biscuits

▢ 1 1/2 cups all-purpose flour
▢ 1 tablespoon baking powder
▢ 1 tablespoon sugar, plus more to top cobbler
▢ 1/2 teaspoon kosher salt
▢ 1/3 cup cold butter (about 6 tablespoons), cut into small pieces
▢ scant 1/3 cup milk
▢ 1 egg

Instructions

For the Peach Cobbler Filling

Grease or butter a 9" pie plate or baking dish, and preheat the oven to 425°F.
Slice each fresh peach around the equator. Remove the pit and cut the peaches into thick wedges. Add to a large mixing bowl, along with the sugar, cinnamon, flour, and lemon juice. Mix to combine, and set aside.
TIP: You can substitute half the sugar for packed light brown sugar if you'd like to give it a more caramel flavor.

For the Biscuit Topping

In a small bowl, whisk together the milk and egg. Set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until fully combined and aerated.
Add the diced butter and work through with your fingers or a pastry blender until everything is combined into a combination of flour and pea-sized, buttery crumbles. Do not overmix.
Add the milk and egg mixture, and stir with your fingers and knead very lightly until just combined into a sticky, shaggy mass.

To Bake and Finish the Southern Peach Cobbler

Pour the peach filling into the pie shell and bake in the center rack, uncovered, for 20 minutes.
PRO TIP: I recommend placing your baking dish on a rimmed sheet pan to catch any juices that bubble over. Peach cobblers tend to get juicy!
Pull the baking peaches from the oven. Drop large pieces of biscuit all over the top of the peaches. Sprinkle with sugar.
Return the whole thing to the oven and bake for an additional 30 to 40 minutes, until everything is a bubbling golden brown.
PRO TIP: Check the cobbler after about 20 to 25 minutes. If the biscuits are starting to look too brown, tent with foil.
Cool for 20 to 30 minutes, uncovered, before serving warm, preferably with a scoop of vanilla ice cream or a spoonful of fresh whipped cream.
PRO TIP: Waiting a bit before serving allows the peaches to set up so that the filling will not be overly runny -- or too hot.

Notes

Southern peach cobbler is best fresh from the oven because the biscuit topping will be at its most tender. This will keep, covered or in an airtight container, for about two days.

You can reheat the cobbler at 325 degrees F.

Here's a good baking tip for reheating cobblers and pies: Never reheat pies and cobbler at the same temperature as you baked it. If you use a very oven to reheat, the cobbler will brown and get very hot on the outside but remain cool on the inside.

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.