Classic Southern Peach Cobbler with Vanilla Ice Cream
A traditional Southern peach cobbler baked to golden perfection with sweet, juicy peaches and a tender biscuit topping, served warm with creamy vanilla ice cream for a comforting dessert.
Ingredients
Check ingredients as you go.
- Filling
- Topping
Let’s make it
Preparation
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch baking dish with butter.
Filling
In a large bowl, combine the sliced peaches, 150 grams granulated sugar, ground cinnamon, and lemon juice. Stir gently to coat the peaches evenly and set aside to macerate while you prepare the topping.
Topping
Melt the 60 grams of butter and pour it evenly into the bottom of the prepared baking dish.
Topping
In a separate bowl, mix the all-purpose flour, 50 grams granulated sugar, baking powder, and salt. Stir to combine the dry ingredients evenly.
Topping
Gradually pour in the milk and stir just until a soft batter forms; be careful not to overmix.
Assembly
Spoon the peach mixture evenly over the melted butter in the baking dish. Then drop spoonfuls of the batter over the peaches; it will spread and cover the peaches during baking.
Baking
Bake in the preheated oven for 35 to 40 minutes, or until the topping is golden brown and cooked through, and the peach juices are bubbling around the edges.
Serving
Remove from the oven and let the cobbler cool slightly for about 10 minutes before serving warm topped with vanilla ice cream if desired.
Tips & notes
Use ripe but firm peaches for the best texture and flavor. You can substitute some peaches with nectarines for a slight variation. For extra richness, brush the topping with a little melted butter and sprinkle with sugar before baking.
Saving it for later
Store leftover peach cobbler covered in the refrigerator for up to 3 days. Reheat gently before serving.
Reheating
Reheat individual portions in the microwave until warm throughout, or place covered in a preheated 175°C (350°F) oven for about 15 minutes. Add a little moisture if it seems dry.
