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Perfect Fresh Peach Cobbler with Buttermilk Biscuit Topping

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This perfect fresh peach cobbler features a jammy peach filling topped with tender, flaky buttermilk biscuits. It’s the ultimate summer dessert that’s quick to prepare and always a crowd-pleaser.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Prepare the peaches: Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each peach. Drop them in the boiling water for 30-45 seconds, then transfer to a bowl of ice water. Peel the skins off and slice into 1/2-inch thick wedges (about 6 cups).
  3. Make the filling: In a large bowl, gently toss the sliced peaches with 3/4 cup sugar, cornstarch, lemon juice, cinnamon (if using), salt, and vanilla extract. Let sit for 5 minutes.
  4. Make the biscuit topping: In a medium bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces. Pour in the cold buttermilk and stir just until the dough comes together (it will be sticky and shaggy).
  5. Assemble the cobbler: Pour the peach mixture into an ungreased 9×13-inch baking dish and spread evenly. Dot with the small cubes of butter. Drop spoonfuls of biscuit dough over the peaches, leaving gaps for steam to escape. Sprinkle coarse sugar evenly over the topping.
  6. Bake: Place the dish on a baking sheet to catch drips. Bake for 40-45 minutes, until the filling is bubbly and thick and the biscuit topping is golden brown and cooked through. If the topping browns too quickly, tent loosely with foil after 30 minutes.
  7. Cool and serve: Let the cobbler cool on a wire rack for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream.

Notes

Keep the butter cold for flaky biscuits. Don’t overmix the biscuit dough. Use ripe but firm peaches. Let the cobbler rest before serving to allow the filling to set. Adjust sugar based on peach sweetness. Place a baking sheet under the dish to catch drips.

Nutrition

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

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