Southern US · Desserts

Peach cobbler

Name: Peach cobbler
Prep time: 25 min
Cook time: 42 min
Total time: 1 h 27 min
Yield: 8 servings
Cuisine: Southern US
Ingredients: 2 1/2 pounds ripe but firm peaches; 1/2 cup (100 grams) granulated sugar, divided; 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt, divided; 1 1/2 cups (180 grams) all-purpose flour; 2 teaspoons baking powder; 6 tablespoons (85 grams) cold unsalted butter, cubed; 2/3 cup (160 grams) cold buttermilk; 1 tablespoon coarse sugar, optional; Vanilla ice cream, optional for serving

Juicy cinnamon-kissed peaches under tender golden biscuit topping with crisp sugared edges.

About 1 hr 30 minTotal

About 1 hr 10 minActive

$Cost

ModerateDifficulty

Makes 8 servings

Equipment

Use a similarly sized oven-safe dish; a larger footprint makes a shallower, faster bake.
Best everyday dish
OXO Good Grips 2-Quart Glass Baking Dish with Lid
View at Amazon
Another workable path: Use a similarly sized oven-safe dish; a larger footprint makes a shallower, faster bake.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared stated capacity, thermal-use limits, handle safety, cleanup, storage usefulness, stable model identity, and the recipe’s requested footprint. Kwilt has not cooked with this dish.
OXO Good Grips 2-Quart Glass Baking Dish with Lid: Its two-quart capacity closely fits recipes calling for a small casserole dish, while the transparent sides make browning and bubbling easy to monitor. Trade-off: Glass is heavier than metal and this dish is not intended for broiler use, so follow each recipe’s heat method carefully.
Another workable path: Use another oven-safe dish close to the requested capacity; a larger footprint will make the filling shallower and can shorten baking time.
Sources
OXO model 11176200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

2 1/2 pounds ripe but firm peaches
1/2 cup (100 grams) granulated sugar, divided
2 tablespoons cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt, divided
1 1/2 cups (180 grams) all-purpose flour
2 teaspoons baking powder
6 tablespoons (85 grams) cold unsalted butter, cubed
2/3 cup (160 grams) cold buttermilk
1 tablespoon coarse sugar, optional
Vanilla ice cream, optional for serving

Instructions

Heat oven to 375°F and butter a . Pit peaches and cut into 1/2-inch wedges; peel only if the skins are tough. Toss with 1/4 cup granulated sugar, cornstarch, lemon juice, cinnamon, and 1/8 teaspoon salt. Spread in the dish.
Whisk flour, baking powder, remaining 1/4 cup granulated sugar, and remaining salt. Cut in cold butter to pea-size pieces, then fold in buttermilk only until a shaggy dough forms.
Drop eight rough mounds of dough over the fruit, leaving gaps for steam. Sprinkle with coarse sugar if using. Set on a sheet pan and bake 38 to 48 minutes until topping is deeply golden and peach juices bubble vigorously through several gaps.
Check a center biscuit with a thin knife; no wet dough should remain beneath its browned top. Rest 20 to 30 minutes so juices thicken, then serve warm with vanilla ice cream if using.

American SouthSouthern American dessert traditions

From the table

About this recipe

Cobbler names a varied American family of baked fruit desserts; this Southern-style peach version leaves ripe fruit visible beneath rough buttermilk biscuit mounds with crisp, juice-touched edges.

Cobbler names a family of American fruit desserts with varied regional toppings. This Southern-style version uses tender drop biscuits rather than a pie crust or cake batter, leaving intentional gaps where peach juice can bubble and crisp the edges. Ripe but firm fruit provides fragrance without collapsing; frozen thawed peaches also work when fresh peaches are out of season. This Kwilt version follows the reviewed household adaptation: Use the strongly rated low-complexity Southern pattern with cold drop biscuits and explicit underside doneness, preserving rustic appeal rather than adding pastry shaping or stovetop fruit cooking.

Sources

Dinner does not stop at the recipe