Description
This Southwest Arkansas Peach Cobbler is a classic Southern dessert featuring juicy peaches baked under a tender, golden biscuit topping with a buttery crumble accent. Bursting with warm spices like cinnamon and nutmeg, and enhanced with a hint of vanilla, this peach cobbler offers a comforting, sweet treat perfect for family gatherings or special occasions. Serve it warm with vanilla ice cream or whipped cream for an irresistible finish.
Ingredients
Scale
Peach Filling
- 6 cups fresh or frozen peaches, peeled and sliced
- 1 tablespoon lemon juice
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Biscuit Topping
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cut into small cubes
- ½ cup whole milk (or buttermilk for a richer flavor)
Optional Crumble Topping
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cold butter, cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cobbler.
- Prepare Peach Filling: In a large bowl, gently combine the sliced peaches, lemon juice, ¾ cup granulated sugar, cornstarch, cinnamon, nutmeg, and vanilla extract to evenly coat the peaches and enhance their flavor.
- Arrange Filling: Pour the peach mixture into a greased 9×13-inch baking dish, spreading it out evenly to form the base layer of the cobbler.
- Mix Dry Ingredients for Topping: In a separate bowl, whisk together the flour, 2 tablespoons sugar, baking powder, salt, and cinnamon to create the biscuit topping mixture.
- Cut in Butter: Add the cold butter cubes to the dry ingredients, using a pastry cutter or fingers to work the butter into the mixture until it resembles coarse crumbs, which ensures a flaky texture.
- Add Milk: Slowly pour the milk into the dry mixture, stirring just until combined to form a thick batter without overmixing.
- Apply Topping: Spoon the biscuit batter evenly over the peach filling in the baking dish. It does not need to completely cover the peaches as it will spread during baking.
- Prepare Optional Crumble: For extra texture, combine sugar, flour, and cold butter in a small bowl, cutting the butter into the dry ingredients with a fork or pastry cutter until small crumbs form. Sprinkle this crumble over the biscuit topping.
- Bake: Place the dish in the oven and bake for 45-50 minutes, until the biscuit topping is golden brown and the peach filling bubbles around the edges.
- Cool and Serve: Allow the cobbler to cool slightly before serving. Enjoy warm, optionally topped with vanilla ice cream or whipped cream for a classic finish.
Notes
- Use fresh peaches for the best flavor; frozen peaches work well if fresh are unavailable.
- Peel peaches to avoid a tough texture but leaving skin on is optional according to preference.
- Buttermilk can be substituted for whole milk in the biscuit topping to add richness and tender crumb.
- The crumble topping is optional but adds a delightful crunch and sweetness.
- Ensure butter is very cold when cutting it into the flour to achieve a flaky topping texture.
- Serve the cobbler warm; leftovers can be refrigerated and gently reheated.
