Juicy sweet peaches and buttery biscuits combine together in this classic summer dessert. Cut the peaches into chunks for the best texture and use this easy buttermilk biscuit topping for the best flavor. The egg wash promises a golden crisp topping.
- 8–9 medium peaches, peeled and cut into 1-1.5 inch chunks (about 10 cups)
- 1/4 cup (50g) packed light or dark brown sugar
- 1 Tablespoon (7g) cornstarch
- 1 Tablespoon (15ml) lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Buttermilk Biscuit Topping
- 2 cups (250g) all-purpose flour (spoon & leveled)
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1/2 cup (120ml) buttermilk, cold*
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
- optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.
- Make the filling: In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep oven on.
- Make the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits). A pastry cutter makes this step very easy and quick! While slowly stirring, slowly drizzle in the buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the peach filling. It doesn’t need to be perfect or look pretty– some peach filling can be showing.
- Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar if using.
- Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
- Cover and store leftovers in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: This is one of those recipes that should be prepared and baked right away. The biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator before using. It will be quite juicy, but that’s not a bad thing in cobbler! You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
- Buttermilk: You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower fat or cold nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Keywords: peach cobbler