Print

Best Easy Homemade Peach Cobbler with Flaky Biscuits

peach cobbler - featured image
Print Recipe

This homemade peach cobbler features tender, juicy peaches topped with flaky buttermilk biscuits. It’s a simple, crowd-pleasing dessert that fills your kitchen with the smell of summer.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 tablespoon heavy cream or milk (for brushing)
  • 1 tablespoon coarse sugar (like turbinado or Demerara, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the peach filling: In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Stir gently and let sit for 10-15 minutes.
  3. Make the biscuit dough: In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and 1 tablespoon granulated sugar.
  4. Cut in the cold butter: Add cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  5. Add the buttermilk: Make a well in the center and pour in cold buttermilk. Stir just until the dough comes together (shaggy and slightly sticky). Do not overmix.
  6. Shape the biscuits: Turn dough onto a lightly floured surface. Pat into a 1/2-inch thick rectangle, fold in half, and pat out again to 1/2-inch thickness. Repeat folding 3-4 times. Pat to 3/4-inch thickness. Cut biscuits with a 2.5-inch cutter (press straight down, do not twist). Gather scraps and repeat to get about 8-9 biscuits.
  7. Assemble the cobbler: Pour peach filling (including juices) into a 9×13-inch baking dish. Arrange biscuits on top.
  8. Finish the tops: Brush biscuits with heavy cream or milk. Sprinkle coarse sugar over the biscuits.
  9. Bake: Place dish on a baking sheet. Bake for 35-45 minutes, until filling is bubbly and thick and biscuits are golden brown. Tent with foil if browning too quickly.
  10. Cool and serve: Let cool on a wire rack for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream.

Notes

Keep butter and buttermilk very cold for flaky biscuits. Do not overmix the dough. Let cobbler rest for 15-20 minutes before serving to allow filling to set. For frozen peaches, thaw and drain first. For canned peaches, drain well and reduce sugar.

Nutrition

Keywords: peach cobbler, homemade peach cobbler, flaky biscuits, buttermilk biscuits, summer dessert, easy peach cobbler, comfort food

Find it online: https://lenatable.com/best-easy-homemade-peach-cobbler-with-flaky-biscuits/