Dessert: United States – South Carolina – South Carolina Peach Cobbler

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 8 large ripe peaches, peeled, pitted and sliced, about 8 cups (approx. 1.1 kg)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 tbsp (16 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) vanilla extract
- 1 tsp (2 g) ground cinnamon
- 1/8 tsp (0.5 g) ground nutmeg
- pinch of salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting the filling)

Biscuit-style topping:
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (14 g) baking powder
- 1/2 tsp (3 g) salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 cup (240 ml) buttermilk
- 1 large egg + 1 tbsp (15 ml) milk, beaten together (for egg wash)
- 1 tbsp (15 g) coarse sugar, for sprinkling (optional)

Instructions

Short Description:
A warm, saucy peach cobbler made with sweet fresh South Carolina peaches and crowned with a tender, biscuit-like drop topping. Serve warm with vanilla ice cream for a classic Southern finish.

Regional Notes:
This South Carolina version uses fresh, locally grown, very sweet peaches and a biscuit-style topping rather than a pie crust or cake-like batter, giving a flaky, tender contrast to the juicy fruit. The topping is dropped over the fruit (drop-biscuit style), which is a hallmark of many Lowcountry and Upstate Southern cobblers.

1. Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch (23 x 33 cm) baking dish.
2. In a large bowl, combine the sliced peaches, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) light brown sugar, 2 tbsp (16 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) vanilla extract, 1 tsp (2 g) cinnamon, 1/8 tsp (0.5 g) nutmeg and a pinch of salt. Toss gently until the peaches are evenly coated and let sit for 10–15 minutes to macerate.
3. Transfer the peach mixture (including accumulated juices) to the prepared baking dish and evenly dot the top with the 2 tbsp (28 g) butter pieces.
4. In a medium bowl, whisk together 2 cups (250 g) flour, 1/4 cup (50 g) granulated sugar, 1 tbsp (14 g) baking powder and 1/2 tsp (3 g) salt.
5. Cut the 6 tbsp (85 g) cold cubed butter into the dry ingredients using a pastry cutter, two forks, or your fingertips, until the mixture resembles coarse crumbs with some pea-size pieces of butter remaining.
6. Stir in 1 cup (240 ml) buttermilk just until a sticky dough forms; do not overmix.
7. Drop the biscuit dough by large spoonfuls onto the peach filling, leaving small gaps so steam can escape and juices can bubble up between the biscuits. The topping need not cover the filling completely.
8. Brush the biscuit tops with the beaten egg and milk mixture, and sprinkle with 1 tbsp (15 g) coarse sugar if using.
9. Bake in the preheated oven for 35–45 minutes, or until the biscuit topping is golden brown and the filling is bubbly. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.
10. Remove from the oven and let cool 15–20 minutes to allow the filling to thicken slightly. Serve warm, ideally with vanilla ice cream or whipped cream.