Description
This Southwest Arkansas Peach Cobbler is a delightful Southern dessert featuring sweet, spiced peaches baked under a tender biscuit topping and an optional buttery crumble. Perfectly balancing fruity freshness with a warm, golden crust, this cobbler is best enjoyed warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.
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)
Crumble Topping (Optional)
- 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 ensure it’s ready for baking the cobbler evenly.
- Prepare Peach Filling: In a large bowl, gently combine the sliced peaches with lemon juice, granulated sugar, cornstarch, cinnamon, nutmeg, and vanilla extract, coating the fruit thoroughly without mashing.
- Assemble Peach Layer: Pour the peach mixture into a greased 9×13-inch baking dish, spreading it evenly to form the base of the cobbler.
- Mix Biscuit Dry Ingredients: In a separate bowl, whisk flour, sugar, baking powder, salt, and cinnamon to evenly distribute the leavening and spices.
- Cut in Butter for Biscuit: Add the cold cubed butter to the dry ingredients and use a pastry cutter or fingers to work it until the mixture resembles coarse crumbs, critical for flaky biscuits.
- Add Milk: Gradually pour in the milk, stirring just until the batter comes together into a thick consistency; avoid overmixing to keep the topping tender.
- Top Peach Filling: Spoon the biscuit batter over the peach filling and gently spread it with a spatula; it’s okay if the peaches peek through as the topping will spread during baking.
- Prepare Crumble (Optional): Combine sugar, flour, and cold butter in a bowl, then cut in the butter with a fork or pastry cutter until crumbly. Sprinkle evenly over the biscuit topping for added texture and sweetness.
- Bake: Place the baking dish in the oven and bake for 45-50 minutes until the biscuit topping turns golden brown and the peach filling bubbles along the edges, indicating it’s cooked through.
- Cool and Serve: Let the cobbler cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream for a classic Southern treat.
Notes
- Using fresh peaches when in season provides the best flavor, but frozen peaches work well year-round.
- If you prefer a tangier topping, substitute buttermilk for whole milk in the biscuit batter.
- The crumble topping is optional but adds a delightful crunchy texture and extra sweetness to the cobbler.
- Allow the cobbler to cool for about 10-15 minutes for easier serving and to avoid burns from hot filling.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
