Fresh juicy peaches baked into a sweet, thick saucy filling nestled in a soft biscuit crust, crisp on the edges and bubbly throughout, served warm with vanilla ice cream. And it all magically comes together in the oven with minimal prep. Aka the yummiest and easiest crowd-pleasing dessert to celebrate the best of summer.
Summer will be over soon, so it is urgent that you make this peach cobbler. STAT. Even if you’re a chocolate-on-chocolate-on-chocolate activist like myself, this is one of those seasonal dessert exceptions that you can’t miss.
What makes this peach cobbler the best?
- The recipe is magical… meaning you are going to question the method 100 times, like there’s no way this is what she actually means to do. But you’ll have to trust me. It works. Melted butter on bottom, batter poured over, and peaches spooned on top. Then just watch the magic happen in the oven. No cubing butter or floured surfaces or rolling out and folding and turning and cutting biscuit dough. The crust just happens.
- The crust. As I mentioned, you do next to zero prep, and the result is like moist bread pudding in the middle, sweet pillowy biscuits popping up to the surface, and crispy buttery crust lining the top and sides.
- The filling. Fresh, ripe, late-summer peaches carry the show with their flavor and natural sweetness, with a little help of pure cane sugar and a touch of cornstarch to make a thick, syrupy consistency. Meanwhile the peaches retain their plump, juicy, satisfying texture.
- The tradition. As an Alabamian, I can’t ignore the nostalgia and comfort that accompanies this Southern classic. It makes the perfect end to a summer barbecue and warms the soul with the love that’s poured into it.
- Secret flavors, revealed. A couple ingredients that make this recipe stand out are maple sugar in the crust, cinnamon and nutmeg, and a splash of bourbon with the peaches.
The most mesmerizing view is the sides of the dish near the end of cooking–the thick filling bubbles up and the buttery crust crisps up all around. Serve it warm out of the oven for the very best textures, especially that crispy crust. But it is also wonderful for several days.
Vanilla or sweet cream ice cream/gelato is highly recommended. If you wanted to spring for butter pecan or bourbon ice cream I would not be opposed.
This recipe is dedicated to the late Rick Caron, who indulged in every bite of life and enjoyed this peach cobbler into his very last days.
Ingredients
- 1/4 cup unsalted butter
For the peaches:
- 2.5 - 3 cups sliced fresh peaches
- 1 tsp lemon juice
- 1 tsp bourbon
- 1/2 cup cane sugar
- 2 tsp cornstarch
For the batter:
- 2/3 cup (80g) all-purpose flour
- 1/3 cup cane sugar
- 1/3 cup maple sugar (or additional 1/3 cup cane sugar)
- 1/8 + 1/16 tsp sea salt
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup whole milk
- 1 tsp vanilla
- ice cream or gelato for serving (vanilla, sweet cream, butter pecan)
Instructions
- Preheat oven to 350ºF.
- Place butter in a 7x9" glass baking dish. Transfer to the preheated oven until the butter is fully melted (about 5 minutes). Tilt pan to evenly cover the bottom.
- Meanwhile, add sliced peaches, lemon, bourbon, 1/2 cup sugar, and cornstarch to a saucepan. Heat over medium-low, stirring occasionally, until the sugar melts and the ingredients are evenly combined.
- In a large mixing bowl, stir together the flour, 2/3 cup sugar (1/3 cup cane + 1/3 cup maple sugar if available), salt, baking powder, cinnamon, and nutmeg.
- Separately, measure 1/2 cup milk and mix in vanilla.
- Pour milk/vanilla into dry ingredients. Gently stir just until combined. Do not over-mix, some lumps are fine.
- Pour the batter over the melted butter in the dish.
- Spoon peaches and sauce on top of the batter.
- Bake 40-50 minutes, or until the top and edges are crispy and the center is cooked. Cool on a wire rack a few minutes before cutting.
- Best served warm with ice cream/gelato. After it has fully cooled, refrigerate leftovers to store up to about 5 days.