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Kid-Approved Buttermilk Biscuit Peach Cobbler: Best Easy Dessert

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This buttermilk biscuit peach cobbler is a quick, budget-friendly dessert made with canned peaches and a tender, flaky biscuit topping. Ready in about 45 minutes, it’s a crowd-pleaser that even picky eaters love.

Ingredients

Scale
  • 2 (15-ounce) cans sliced peaches in heavy syrup, undrained
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 2/3 cup cold buttermilk, shaken
  • 1 tablespoon coarse sugar (like turbinado or demerara), for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Make the peach filling: In a 10-inch cast iron skillet (or medium saucepan), combine the undrained canned peaches, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla, and a pinch of salt. Stir gently. Place over medium heat and cook, stirring occasionally, until the mixture comes to a simmer and thickens slightly, about 3 to 4 minutes. Remove from heat and set aside.
  3. Prepare the biscuit dry ingredients: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Cut in the cold butter: Add the 1/2 cup of cold, cubed unsalted 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. Work quickly so the butter stays cold.
  5. Add the buttermilk: Pour the 2/3 cup of cold buttermilk into the flour-butter mixture. Stir with a wooden spoon or rubber spatula just until the dough comes together. It will be shaggy and a little sticky. Do not overmix.
  6. Drop the biscuit topping over the peaches: If you used a saucepan for the filling, pour the peach mixture into an 8×8 baking dish now. If using the cast iron skillet, it’s already ready. Using a spoon or small cookie scoop, drop spoonfuls of the biscuit dough evenly over the hot peach filling. Do not smooth it out.
  7. Sprinkle with coarse sugar: Sprinkle the 1 tablespoon of coarse sugar over the biscuit tops.
  8. Bake until golden and bubbly: Place the skillet or baking dish on the center rack and bake for 20 to 25 minutes, or until the biscuits are golden brown and the peach filling is bubbling up around the edges. If biscuits brown too quickly, tent loosely with foil for the last 5 minutes.
  9. Cool slightly before serving: Remove from the oven and place on a cooling rack. Let rest for at least 10 to 15 minutes.
  10. Serve warm: Spoon into bowls while still warm. Top with vanilla ice cream or whipped cream if desired.

Notes

Keep butter and buttermilk cold for flaky biscuits. Do not overmix the dough. Let cobbler rest before serving to allow filling to set. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and buttermilk substitute.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, easy dessert, kid-friendly, canned peaches, comfort food, quick dessert

Find it online: https://lenatable.com/kid-approved-buttermilk-biscuit-peach-cobbler-best-easy-dessert/