Old-Fashioned Southern Peach Cobbler
- Jazzmyne Buckels
- Jun 6
- 1 min read
My granny made the kind of peach cobbler that you spend your whole life trying to replicate. Her cobbler was always the standard, and for years, I stuck to her traditional pie crust version that the whole family loved. But after seeing biscuit-topped cobblers everywhere on my feed and knowing how much my family loves my homemade biscuits, I decided to give it a try.
This old-fashioned Southern peach cobbler starts with a sweet, buttery peach filling made with frozen peaches, praline pecans, and a kick from peach schnapps, then gets finished with tender buttermilk biscuit dough that bakes up perfectly golden. The result is everything you want in a classic peach cobbler—warm peaches, a rich syrupy filling, and a soft biscuit topping that soaks up every bit of that cinnamon goodness. Serve it warm with a scoop of vanilla ice cream, and you've got a dessert that's perfect for cookouts, family gatherings, or anytime you're craving a little Southern comfort.
Gourmet Mommie Tip #1
Be sure to coo the peaches until they are tender and beginning to breakdown before baking. Becuase this cobbler has a biscuit top, it does not bake as long as traditional cobblers. The extra steps helps to create a soft, tender bite without the risk burning your biscuits!
Notes
1
Make Peach Filling: In a large bowl, combine the peaches, brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, lemon juice, vanilla paste, and peach bourbon. Stir until well combined.
2
Cook Peach Filling: Melt the butter in a skillet over medium heat until lightly browned and fragrant. Add the peach mixture and cook, stirring frequently, until the sugars dissolve, the peaches begin to soften, and a thick syrup forms. Remove from the heat.
3
Make Biscuit Dough: In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and cinnamon sugar. Add the buttermilk and vanilla coffee creamer and stir until a sticky dough begins to form. Stir in the brown butter and vanilla extract until fully combined.
4
Assemble Cobbler: Preheat the oven to 400°F. Transfer the peach filling to a shallow baking dish. Dollop spoonfuls of biscuit dough over the filling, then gently spread with a spoon or rubber spatula until the portions are just barely touching. Dot the top with additional butter.
5
Bake Cobbler: Bake for 25–30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
6
Serve: Let cool slightly before serving warm with vanilla ice cream or whipped cream.
Instructions
4 cups frozen sliced peaches (thawed)
½ cup brown sugar
½ cup granulated sugar
¼ cup salted butter
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon cornstarch
juice of 1 lemon
½ tablespoon vanilla paste
1–2 tablespoons peach bourbon
Peach Filling:
1¼ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
⅛ teaspoon cream of tartar (optional)
1 tablespoon cinnamon sugar
½ cup buttermilk
¼ cup vanilla coffee creamer
3 tablespoons brown butter
1 teaspoon vanilla extract
Biscuit Topping:
the Gourmet Mommie
Jazzmyne Buckels
OLD-FASHIONED SOUTHERN PEACH COBBLER
6-8
275 Calories / Serve
PREP
15 M
COOK
40 M
REST
5 M
TOTAL
60 M
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