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Fresh Peach Cobbler with Buttermilk Biscuit Topping

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A warm, jammy peach cobbler topped with tender, salty-sweet buttermilk biscuits. This simple, forgiving dessert uses ripe peaches and basic ingredients for a perfect summer treat.

Ingredients

Scale
  • 6–8 medium fresh peaches (about 2 ½ to 3 pounds), peeled and sliced into ½-inch wedges
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 ½ cups (190g) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup plus 2 tablespoons (150ml) cold buttermilk

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven. If using a cast iron skillet, place it in the oven while preheating.
  2. Prep the peaches: Bring a large pot of water to a boil. Score a small X on the bottom of each peach. Drop into boiling water for 30-45 seconds, then transfer to an ice bath. Peel the skins, then slice into ½-inch wedges.
  3. Make the filling: In a large bowl, gently toss the peach slices with granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let sit for 10-15 minutes to release juices.
  4. Start the biscuit topping: In a separate bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add cold butter cubes and cut in using a pastry cutter or fingertips until mixture resembles coarse meal with some pea-sized butter chunks.
  5. Add the buttermilk: Pour cold buttermilk into the flour-butter mixture and stir with a rubber spatula just until combined. Dough will be shaggy and slightly sticky. Do not overmix.
  6. Assemble the cobbler: Carefully remove the hot skillet from the oven. Pour the peach mixture into the skillet (it should sizzle). Dot with the 2 tablespoons of butter pieces. Drop spoonfuls of biscuit dough over the peaches, leaving some peaches exposed.
  7. Bake: Place the skillet on a baking sheet. Bake for 35-40 minutes, until filling is bubbly and thickened and biscuits are golden brown. If biscuits brown too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool: Let the cobbler rest on a cooling rack for at least 20 minutes to allow the filling to set.
  9. Serve warm: Scoop into bowls and top with vanilla ice cream, whipped cream, or a drizzle of heavy cream.

Notes

For frozen peaches, do not thaw first; add 1 tablespoon cornstarch to the filling. If using a glass baking dish, reduce oven temperature by 25°F. Let the cobbler rest for 20 minutes before serving to allow the filling to set. The cobbler can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, peach recipe, easy cobbler, fresh peaches, southern dessert

Find it online: https://platebelle.com/fresh-peach-cobbler-with-buttermilk-biscuit-topping/