Description
This classic Southern Peach Cobbler combines sweet, juicy peaches with a tender cinnamon-spiced biscuit topping. Featuring frozen peaches baked in a flavorful mixture of sugars, vanilla, almond extract, and warm spices, the dessert is crowned with buttery drop biscuits and a cinnamon sugar dusting. Perfectly golden and served warm, it’s an irresistible comfort dessert sure to delight any crowd.
Ingredients
Scale
Peach Filling
- 2 bags frozen peaches (20 ounces each)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- ½ stick unsalted butter, room temperature
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
Biscuit Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon (reserve ½ tablespoon for garnishing)
- 1 stick cold unsalted butter
- ¼ cup boiling hot water
- ½ teaspoon salt
- 3 tablespoons granulated sugar (to dust top of cobbler)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and generously spray a 9×13-inch baking dish with non-stick spray to prevent sticking.
- Prepare Peach Filling: In the prepared baking dish, combine frozen peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, room temperature butter, water, and fresh lemon juice. Mix everything thoroughly to ensure even distribution of flavors. Cover the dish tightly with foil.
- Bake Peaches: Place the covered baking dish in the oven and bake the peach mixture for 20 minutes to soften the fruit and meld the flavors.
- Mix Dry Ingredients for Biscuit Topping: While the peaches are baking, in a large mixing bowl, combine flour, granulated sugar, brown sugar, baking powder, salt, and ½ tablespoon cinnamon reserved from before. Stir these dry ingredients together evenly.
- Incorporate Butter: Cut the cold butter into the flour mixture using a pastry cutter or your fingers, working it in until the mixture resembles coarse crumbs. This will create a flaky texture in the topping.
- Add Boiling Water: Carefully pour the boiling hot water into the flour mixture and stir gently just until the dough comes together, resembling a drop biscuit dough. Avoid overmixing to keep the topping tender.
- Top the Peach Filling: Remove the peach mixture from the oven and discard the foil. Using a spoon, drop golf ball-sized dollops of the biscuit dough over the peaches, leaving small gaps so the dough cooks evenly and the peaches can bake through.
- Sprinkle Sugar Cinnamon Topping: Mix the remaining ½ tablespoon cinnamon with 3 tablespoons granulated sugar. Sprinkle this mixture generously over the biscuit dollops to add crunch and spice as it bakes.
- Bake Cobbler Uncovered: Return the dish to the oven uncovered and bake for 30 to 45 minutes. Start checking at 30 minutes; the cobbler is done when the biscuit topping is golden brown and cooked through.
- Serve Warm: Allow the cobbler to cool slightly after removing from the oven. Serve warm to best enjoy the juicy peaches and soft cinnamon biscuit topping.
Notes
- Using frozen peaches makes this recipe accessible year-round and helps maintain a consistent texture.
- The almond extract is optional but adds a wonderful depth of flavor that complements the peaches.
- Be careful not to overmix the biscuit dough to keep it light and tender.
- Serve with vanilla ice cream or whipped cream for an extra indulgent dessert experience.
- Leftovers can be refrigerated and gently reheated; topping may lose some crispness.
