Print

Homemade Peach Cobbler: Easy Buttermilk Biscuit Recipe

homemade peach cobbler - featured image
Print Recipe

This homemade peach cobbler features a jammy, caramelized peach filling topped with tender, buttery buttermilk biscuits. It’s a quick and easy dessert that comes together in under an hour using simple pantry ingredients, perfect for summer gatherings or a cozy weeknight treat.

Ingredients

Scale
  • 2 cans (15 ounces each) sliced peaches in heavy syrup or juice, drained
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, cut into small cubes
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, very cold and cut into small cubes
  • ¾ cup cold buttermilk
  • ½ teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (for sprinkling)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Drain canned peaches, leaving about ¼ cup of syrup clinging to the fruit. In a large bowl, gently toss peaches with brown sugar, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg until evenly coated.
  3. Pour peach mixture into prepared baking dish and spread into an even layer. Dot the top with small cubes of unsalted butter.
  4. In a separate large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  5. Add cold butter cubes to flour mixture. Using a pastry cutter or two forks, cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining.
  6. Make a well in the center and pour in cold buttermilk and vanilla extract. Stir with a wooden spoon or spatula just until dough comes together (it will be sticky and shaggy). Do not overmix.
  7. Drop spoonfuls of biscuit dough over the peach filling in 6 to 8 uneven mounds. Sprinkle tops with turbinado sugar.
  8. Place baking dish on a rimmed baking sheet. Bake for 35 to 40 minutes, until peach filling is bubbly and thick and biscuits are golden brown. If biscuits brown too quickly, tent loosely with foil for last 10 minutes.
  9. Let cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with vanilla ice cream or a drizzle of heavy cream.

Notes

Keep butter and buttermilk very cold for flaky biscuits. Do not overmix biscuit dough. Let cobbler rest at least 15 minutes before serving to allow filling to set. Use a rimmed baking sheet under the dish to catch overflow. For extra flavor, toast cinnamon and nutmeg in a dry skillet for 30 seconds before adding. Turbinado sugar creates a crunchy top crust.

Nutrition

Keywords: peach cobbler, buttermilk biscuit, easy dessert, summer dessert, peach recipe, homemade cobbler, canned peach recipe

Find it online: https://cooksybite.com/homemade-peach-cobbler-easy-buttermilk-biscuit-recipe/