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Classic Peach Cobbler with Buttermilk Biscuit Topping

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This classic peach cobbler features juicy, spiced peaches topped with tender, flaky buttermilk biscuits. It’s the perfect easy summer dessert for gatherings, made with simple ingredients and ready in about an hour.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 6–7 medium peaches)
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Wash and slice peaches into 1/2-inch thick wedges (do not peel). In a large bowl, toss sliced peaches with 3/4 cup granulated sugar, cornstarch, lemon juice, 1 teaspoon vanilla extract, cinnamon, nutmeg, and salt. Let sit while making biscuit topping.
  2. Melt 2 tablespoons butter in a small saucepan over medium heat. Add cinnamon and nutmeg, stir for 30 seconds until fragrant. Pour spiced butter over peach mixture and stir to combine.
  3. In a separate large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Add cold cubed butter and cut into flour mixture using a pastry cutter or two forks until pea-sized pieces form.
  4. Make a well in the center, pour in cold buttermilk and 1 teaspoon vanilla extract. Stir gently with a rubber spatula just until dough comes together (shaggy and slightly sticky; do not overmix).
  5. Pour peach filling into a greased 9×13-inch baking dish and spread evenly. Drop spoonfuls of biscuit dough over the top (about 12-15 dollops). Sprinkle with turbinado sugar if desired.
  6. Place dish on a baking sheet. Bake for 40-45 minutes until biscuits are golden brown and filling is bubbling thickly around edges. If biscuits brown too quickly, tent loosely with foil for last 10 minutes.
  7. Let cobbler cool on a wire rack for at least 20 minutes before serving. Serve warm with vanilla ice cream or a drizzle of heavy cream.

Notes

For flakiest biscuits, keep butter and buttermilk cold. Do not overmix dough. Let cobbler rest 20 minutes before serving to allow filling to set. If using very ripe peaches, reduce sugar by 2 tablespoons. For frozen peaches, add extra tablespoon of cornstarch and increase baking time by 5-10 minutes.

Nutrition

Keywords: peach cobbler, buttermilk biscuit topping, summer dessert, easy peach cobbler, classic cobbler

Find it online: https://merrymorsel.com/classic-peach-cobbler-with-buttermilk-biscuit-topping-easy-summer-dessert/