Celebrate peach season in the most delicious way possible with this classic southern cobbler.
Cobblers are the perfect vehicle to let local fruit shine and fresh peaches are perhaps the most beloved filling. Simply tossed with sugar and a bit of spice, the sliced peaches are then topped with an easy biscuit batter and baked until golden brown—late spring/early summer in one dessert.
This recipe for the quintessential southern favorite comes from Chef Chris Shepherd. He suggests serving it warm with ice cream, whipped cream, or your favorite non-dairy topping. Our 9x13” Baking Dish is the perfect size for this cobbler—not only is it a beautiful serving dish but also its enameled surface makes for easy clean up.
Celebrate peach season in the most delicious way possible with this classic southern cobbler.
Chris Shepherd
For the biscuit topping, mix together flour, granulated sugar, baking powder, and salt in a large bowl. Add the cubed cold butter and use your hands or a fork to incorporate the butter until the mixture looks slightly gravelly.
Add buttermilk and mix until just combined. Wrap the bowl tightly with plastic and chill in the fridge for at least 30 minutes, or up to overnight.
Preheat oven to 375F and grease a 9x13” Baking Dish with butter. For the filling, combine light brown sugar, flour, cinnamon, salt, and pepper in a large bowl. Peel and slice peaches into ½” wedges using a Paring Knife and add to bowl along with lemon juice and zest. Stir to combine.
Transfer peach mixture into prepared baking dish, then use a cookie scoop or spoon to top with pieces of the chilled cobbler dough. Flatten dough with an offset spatula and sprinkle raw sugar over top.
Bake until the topping is brown and the filling is bubbling, 40–50 minutes. Let cool slightly, then serve warm with topping of choice.
