Description
Classic Southern peach cobbler with sweet peaches, warm spices, and a buttery biscuit topping baked until golden brown.
Ingredients
Scale
- 2 bags frozen peaches (20 ounces each)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- 1/2 stick unsalted butter
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 stick cold unsalted butter
- 1/4 cup boiling water
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar for topping
Instructions
- Preheat oven to 375 degrees Fahrenheit and spray a 9×13-inch baking dish with nonstick spray.
- Add peaches, sugars, extracts, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice to the baking dish.
- Mix well, cover with foil, and bake for 20 minutes.
- Combine flour, sugars, baking powder, salt, and half the cinnamon in a large bowl.
- Cut cold butter into the flour mixture until coarse crumbs form.
- Add boiling water and stir gently until a drop-biscuit dough forms.
- Remove peaches from oven and spoon dough over the peaches in small portions.
- Mix remaining cinnamon with sugar and sprinkle over the topping.
- Bake uncovered for 30 to 45 minutes until golden brown.
- Serve warm with vanilla ice cream if desired.
Notes
- Use fresh peaches instead of frozen peaches if preferred.
- Add extra hot water one tablespoon at a time if dough feels dry.
- Bake longer if topping is not fully cooked in the center.
- Store leftovers in the refrigerator for up to four days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 48
- Sodium: 280
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 82
- Fiber: 4
- Protein: 5
- Cholesterol: 50