Southern Peach Cobbler

Name: Southern Peach Cobbler
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Southern
Ingredients: For the filling: 8 cups sliced peaches (about 10 fresh, peeled, or frozen and thawed); 1/2 cup packed brown sugar; 2 tbsp lemon juice; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 3 tbsp cornstarch; pinch of salt; For the topping: 2 cups all-purpose flour; 1/3 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup (1 stick) cold butter, cubed; 3/4 cup buttermilk or whole milk; 1 tsp vanilla; 2 tbsp sugar mixed with 1/2 tsp cinnamon, for the top; vanilla ice cream, to serve

Juicy cinnamon peaches baked under craggy spoonfuls of buttery cinnamon-sugar biscuit dough until the topping is golden and the fruit is bubbling. Serve warm with vanilla ice cream.

Prep20 min

Cook45 min

Total1 hr 5 min

Serves8

What you'll need

9x13 glass baking dishFor casseroles and bakes

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Mixing bowl setFor mixing and marinating

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8-inch chef's knifeFor all the chopping

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Ingredients

For the filling: 8 cups sliced peaches (about 10 fresh, peeled, or frozen and thawed)

1/2 cup packed brown sugar

2 tbsp lemon juice

1 tsp ground cinnamon

1/4 tsp nutmeg

3 tbsp cornstarch

pinch of salt

For the topping: 2 cups all-purpose flour

1/3 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 cup (1 stick) cold butter, cubed

3/4 cup buttermilk or whole milk

1 tsp vanilla

2 tbsp sugar mixed with 1/2 tsp cinnamon, for the top

vanilla ice cream, to serve

Steps

Heat the oven to 375°F and butter a 9x13 baking dish.

Toss the peaches with the brown sugar, lemon juice, cinnamon, nutmeg, cornstarch and salt and spread in the dish.

For the topping, whisk the flour, sugar, baking powder, salt and cinnamon. Cut in the butter with your fingertips until it looks like coarse crumbs with some pea-sized pieces.

Stir in the buttermilk and vanilla just until a shaggy, sticky dough forms.

Drop large spoonfuls of dough over the peaches, leaving gaps for steam, and sprinkle with the cinnamon sugar.

Bake 40 to 45 minutes, until the topping is deep golden and cooked through and the juices are thick and bubbling. Cool 15 minutes and serve with ice cream.

TipLeave space between the spoonfuls of dough; the gaps let steam escape so the biscuits bake crisp on top instead of turning gummy underneath.