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Fresh Peach Cobbler with Buttermilk Biscuit Topping

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A rustic, forgiving peach cobbler with a tangy buttermilk biscuit topping that’s golden at the edges and soft in the middle. The jammy, spiced peach filling bubbles up through the biscuits, creating a comforting late-summer dessert that’s quick to assemble and perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Place a rack in the middle position. While the oven heats, peel and slice the peaches. To peel easily, score an X on the bottom of each peach, drop them in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip right off. Slice them into 1/2-inch wedges.
  2. Make the peach filling: In a medium bowl, combine the sliced peaches, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the peaches are evenly coated. Let this sit while you prepare the biscuit topping.
  3. Prepare the biscuit topping: In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. Add the wet ingredients: Pour in the cold buttermilk and vanilla extract. Stir with a wooden spoon just until the dough comes together. It will be sticky and shaggy. Don’t overmix.
  5. Assemble the cobbler: Pour the peach mixture into a 9×13-inch baking dish and spread it into an even layer. Using a spoon or cookie scoop, drop dollops of the biscuit dough over the top. Don’t spread it—leave it in uneven clumps. Sprinkle the turbinado sugar over the biscuits.
  6. Bake: Place the dish on a baking sheet to catch any drips. Bake for 40-45 minutes, until the biscuits are golden brown and the filling is bubbling around the edges. If the biscuits are browning too quickly, tent the dish with foil for the last 10 minutes.
  7. Cool slightly before serving: Let the cobbler rest for at least 15 minutes. This allows the filling to set so it doesn’t run all over the plate.

Notes

Don’t skip the cornstarch—it thickens the juices. Keep the butter cold for flaky biscuits. Use a baking sheet to catch drips. Let the cobbler rest for 15-20 minutes after baking for the filling to set. Test your baking powder for freshness.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, summer dessert, peach recipe, easy cobbler, stone fruit dessert, comfort food

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