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½ tsp salt
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6 tbsp cold butter, cubed
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⅓ cup hot water
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3 tbsp granulated sugar (for sprinkling)
Instructions
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Prepare the Filling:
Preheat the oven to 400°F (200°C). In a large bowl, toss the sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until well combined. Transfer this mixture to a cast-iron skillet or baking dish. -
Make the Biscuit Topping:
In a separate bowl, whisk together flour, sugars, baking powder, and salt. Use your fingers or a pastry cutter to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Pour in the hot water and stir gently just until combined. -
Assemble and Bake:
Spread the biscuit topping evenly over the peach filling. Sprinkle the top with 3 tablespoons of granulated sugar for an added sweet crunch. Place the skillet on a baking sheet to catch drips and bake for 30–35 minutes, until the crust turns golden and the filling is bubbly. -
Serve:
Let the cobbler cool for 10–15 minutes before serving. It’s delightful on its own or paired with vanilla ice cream or whipped cream!
Tips & Variations:
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Add a bit more sugar if your peaches aren’t very sweet.
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Frozen peaches work great; just thaw and drain any excess liquid before using.
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Canned peaches can also be used—drain two cans and save the juice from one to enhance flavor.
Enjoy a warm slice of this classic Southern dessert that’s always a crowd-pleaser!