Celebrate peach season in the most delicious way possible with this classic southern cobbler.
peach | fruit | dessert
Proceeds from our French Ceramic Bakeware are donated directly to Southern Smoke Foundation, a nonprofit organization founded by Chef Chris Shepherd that supports food and beverage workers nationwide in crisis through emergency relief funding, wellness, and educational opportunities. Since its inception in 2015, Southern Smoke has distributed more than $9.8 million to members of the food and beverage industry affected by natural disasters, medical emergencies including the COVID-19 pandemic, mental health challenges, and unexpected events. Now, you can show them support through our best-selling Bakeware
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 Chris Shepherd’s
in Houston. 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 cleaning up easy.
For the topping:
cups all-purpose flour
cup granulated sugar
teaspoons baking powder
teaspoons kosher salt
ounces cold unsalted butter (1 ½ sticks), cubed, plus more for baking dish
For the filling:
cups light brown sugar
cup all-purpose flour
tablespoon ground cinnamon
teaspoon kosher salt
teaspoon freshly ground black pepper
pounds fresh or frozen peaches
Juice and zest from ½ lemon
Raw sugar, for topping
Ice cream, whipped cream, or non-dairy topping
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.
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.