Ingredients
Method
Prepare the Oven and Dish
- Preheat your oven to 350°F (175°C). Place the butter pieces in a 9x13-inch baking dish and put it in the oven to melt completely, about 5 minutes.
Make the Biscuit Topping
- In a medium bowl, whisk together the self-rising flour and 1/4 cup sugar. Pour in the buttermilk and stir just until a soft dough forms; do not overmix.
Assemble the Cobbler
- Carefully remove the hot dish from the oven. Drop spoonfuls of the biscuit dough evenly over the melted butter. Do not stir.
- In another bowl, combine the undrained peaches, 3/4 cup sugar, all-purpose flour, cinnamon, and salt. Spoon this mixture over the dough, distributing evenly. Do not stir.
- Sprinkle a little extra cinnamon on top if desired.
Bake and Serve
- Bake for 40-50 minutes, until the biscuit topping is golden brown and the filling is bubbly around the edges.
- Let the cobbler cool on a wire rack for at least 15 minutes before serving to allow the juices to thicken.
Nutrition
Notes
Serve warm with vanilla ice cream for the full Southern experience.
Do not stir the layers after adding them to the dish; this creates the signature texture.
For fresh peaches, peel and slice 4 cups of ripe peaches, then toss with 1/2 cup sugar before using.
Leftover cobbler keeps covered in the fridge for up to 3 days; reheat in a 350°F oven until warm.
You can make the biscuit topping ahead and refrigerate it for up to 2 hours before baking.
If the topping browns too quickly, tent loosely with foil during the last 10 minutes.
For extra richness, brush the baked biscuit top with melted butter after removing from the oven.