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Homemade Peach Cobbler with Buttermilk Biscuit Topping

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This homemade peach cobbler features a sweet, spiced peach filling topped with light, tender buttermilk biscuits. It’s a simple, rustic dessert that’s perfect for summer entertaining or a cozy night in.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, do not thaw)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon lemon juice (fresh is best)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated if you have it)
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (like turbinado), for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish or cast-iron skillet on a baking sheet to catch any potential overflow.
  2. Prepare the peach filling. In a medium saucepan over medium heat, combine the sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg. Stir gently to combine. Cook for about 5-7 minutes, stirring occasionally, until the peaches release their juices and the sugar dissolves.
  3. Thicken the filling. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering peach mixture and stir constantly. Cook for another 1-2 minutes until the juices thicken and become glossy. Remove the pan from the heat and stir in the 2 tablespoons of butter until melted. Pour the entire mixture into your prepared baking dish. Set it aside while you make the biscuit topping.
  4. Make the biscuit dough. In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients. Make a well in the center of the flour mixture. Pour in the cold buttermilk and vanilla extract. Stir with a fork or spatula just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  6. Assemble the cobbler. Using a spoon or a cookie scoop, drop spoonfuls of the biscuit dough over the peach filling. You should have about 10 to 12 dollops. Leave some gaps for the filling to bubble through. Sprinkle the coarse sugar evenly over the biscuit tops.
  7. Bake the cobbler. Place the dish on the preheated baking sheet and bake for 30 to 35 minutes, or until the biscuit topping is golden brown and a toothpick inserted into a biscuit comes out clean. The filling should be bubbly and thick around the edges. If the biscuits are browning too quickly, tent the dish loosely with aluminum foil for the last 10 minutes.
  8. Cool and serve. Remove the cobbler from the oven and place it on a cooling rack. Let it cool for at least 15 to 20 minutes before serving.

Notes

Keep butter cold for flaky biscuits. Don’t skip the stovetop step for the peaches. Let cobbler rest for 15-20 minutes after baking to allow filling to set. Bake on a sheet pan to catch overflow.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, summer dessert, peach dessert, homemade cobbler, easy peach cobbler

Find it online: https://sunnysavory.com/homemade-peach-cobbler-with-buttermilk-biscuit-topping/