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Fresh Peach Cobbler With Buttermilk Biscuit Topping

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A fresh peach cobbler with a generous, fluffy buttermilk biscuit topping that soaks up the jammy peach syrup. Simple ingredients and a drop-style dough make this an easy, impressive dessert perfect for any occasion.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 2.5 to 3 pounds)
  • ¾ cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • ¼ cup cornstarch
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk, shaken
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado or coarse sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13 baking dish or cast-iron skillet on a baking sheet to catch any potential overflow.
  2. In a large mixing bowl, combine the sliced peaches, ¾ cup granulated sugar, and 2 tablespoons of fresh lemon juice. Toss gently to coat. Let this sit for at least 15 minutes, or up to 30 minutes.
  3. After the peaches have macerated, sprinkle the ¼ cup of cornstarch, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of salt over the fruit. Stir gently until everything is evenly coated and the cornstarch is dissolved into the juices. Pour the peach mixture into your prepared baking dish or skillet. Spread it into an even layer.
  4. In a separate large bowl, whisk together the 2 cups of flour, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or two forks, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Make a well in the center of the flour mixture. Pour in the cold buttermilk and 1 teaspoon of vanilla extract. Stir with a spatula or wooden spoon just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  6. Using a large spoon or an ice cream scoop, drop dollops of the biscuit dough over the peach filling. You should have about 8 to 10 generous dollops. Sprinkle the tops evenly with the turbinado or coarse sugar.
  7. Place the baking dish on the preheated baking sheet and bake for 40 to 45 minutes, or until the filling is bubbling thickly around the edges and the biscuit topping is golden brown and cooked through. If the biscuits are browning too quickly after 30 minutes, tent the dish loosely with aluminum foil.
  8. Let the cobbler cool on a wire rack for at least 15 to 20 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of heavy cream.

Notes

Keep the butter and buttermilk cold for tender, flaky biscuits. Don’t skip the maceration step. Use a light hand with the biscuit dough to avoid overmixing. Bake on a sheet pan to catch overflow. Check for doneness by ensuring the filling is bubbling visibly.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, peach dessert, easy cobbler, drop biscuit, stone fruit cobbler

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