Description

A rustic, bubbling, golden-brown dessert that tastes like it came from a southern porch. This easy cobbler uses a drop-biscuit style topping and fresh peaches for a perfect balance of sweet fruit and crispy crust.

Ingredients

Scale

4 lbs (about 8–10 medium) fresh peaches, sliced into wedges
½ cup (100g) granulated sugar
1 tablespoon (15ml) lemon juice
1 cup (125g) all-purpose flour
1 teaspoon (5g) baking powder
¼ teaspoon (1.5g) salt
½ cup (100g) packed brown sugar
¾ cup (180ml) whole milk
4 tablespoons (57g) unsalted butter, melted
1 teaspoon (5ml) vanilla extract

Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, toss sliced peaches with granulated sugar and lemon juice. Let sit for 5 minutes to draw out juices.
In a medium bowl, whisk together flour, baking powder, salt, and brown sugar.
Pour in milk, melted butter, and vanilla. Stir gently until just combined; the batter should remain thick and lumpy. Do not overmix.
Pour the peach mixture and all juices into a 9×9 inch baking dish.
Drop large spoonfuls of the lumpy topping over the peaches, leaving gaps between dollops.
Bake for 25-30 minutes until the topping is golden brown and the fruit is bubbling vigorously around the edges.
Let cool for 10 minutes before serving to allow the syrup to thicken.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. For a dairy-free option, substitute milk with oat or almond milk and butter with coconut oil. If using frozen peaches, thaw and drain excess liquid. If the topping browns too quickly, cover loosely with foil. The cobbler is best served warm with vanilla ice cream.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8 of the cobbler
Calories: 320
Sugar: 40
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 55
Fiber: 3
Protein: 4

Keywords: peach cobbler, old fashioned dessert, easy baking, summer dessert, southern cooking, fruit cobbler, homemade dessert