Description
A forgiving, stress-free dessert featuring juicy peaches topped with tender, cake-like buttermilk biscuits. This recipe is ready in under an hour and tastes even better the next day.
Ingredients
Scale
- 6–7 cups sliced or chunked peaches (fresh, frozen, or canned)
- 3/4 cup granulated sugar (for filling)
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar (for topping)
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup full-fat buttermilk
- 2 tablespoons melted butter (optional, for brushing)
- 1 tablespoon coarse sugar (optional, for sprinkling)
- 1/2 teaspoon extra cinnamon (optional, for sprinkling)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish or 9-inch pie plate with butter.
- If using fresh peaches, peel them by scoring bottoms, blanching in boiling water for 30 seconds, and plunging into ice water. Slice into 1/2-inch chunks.
- In a large mixing bowl, toss peaches with 3/4 cup sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla. Let sit for 10 minutes to draw out juices.
- Pour the peach mixture into the prepared baking dish and spread evenly.
- In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and 2 tablespoons sugar.
- Add cold cubed butter to the flour mixture. Cut in using a pastry cutter, food processor, or hands until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Pour in buttermilk and stir gently with a fork or spatula just until the dough comes together. Do not overmix.
- Drop spoonfuls of the biscuit dough over the peach mixture in clumps or individual portions. Do not press down flat.
- Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbling vigorously around the edges.
- If the topping browns too quickly, cover loosely with aluminum foil for the last 10 minutes.
- Remove from oven and let cool for at least 15 minutes to allow the sauce to thicken.
- Optional: Brush top with melted butter and sprinkle with coarse sugar and extra cinnamon before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Keep butter cold for flaky biscuits. Do not overmix the dough. Ensure the cobbler is bubbling before removing from the oven to thicken the sauce. Let cool for 15 minutes before serving to set the filling. Leftovers keep in the fridge for up to 4 days. This recipe can be made with frozen peaches (do not thaw completely) or canned peaches (drain excess syrup).
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 280
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 3
- Protein: 4
Keywords: peach cobbler, buttermilk biscuits, homestyle dessert, easy cobbler, summer dessert, fruit cobbler, buttermilk baking