Homemade buttermilk Peach Cobbler
This is the perfect fruit dessert—soft and gooey inside with crunchy textures on top, and the finishing touch is always a scoop of vanilla ice cream!
Equipment
- Large bowl for mixing the filling
- Medium bowl for mixing the dry ingredients
- knife to slice whole peaches
- Food grater or Pastry cutter for cutting in the cold butter
- baking dish,
Ingredients
Peach Filling
- 6 cups peaches, peeled and sliced (fresh or canned peaches)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbl cornstarch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbl lemon juice
- 4 tbl butter, melted (melted butter)
- dash of almond extract
Biscuit Topping
- 2 cups all‑purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup cold butter
- 1/2 cup buttermilk
Instructions
1. Preheat and Prep
- Preheat your oven to 375 °F.
- If using fresh fruit, peel (or leave the peach skin on) and slice into 1/2″ wedges on a cutting board. (throw away the pit)
2. Make the Peach Filling
- In a large bowl, combine the peach slices with the white sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice.
- Stir until the sugar draws out the peach juice and the cornstarch coats the fruit evenly.
- Melt butter from half a stick of butter over medium heat and pour the melted butter over the peach mixture.
- Transfer the mixture to your prepared pan. This peach filling will create its own syrup as the whole thing bakes.
- Bake in the preheated oven for 20 minutes, allowing the top of the peaches to soften and the juices to begin bubbling.
3. Mix the Biscuit Topping
- In a medium bowl, whisk together the dry ingredients: flour, cup sugar, brown sugar, baking powder, salt and cinnamon.
- If using self-rising flour, you can skip the baking powder and salt.
- Use a pastry cutter or food grater to cut the stick of cold butter into the flour until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until a thick buttermilk biscuit dough forms—similar to muffin batter. Don’t add too much liquid.
4. Assemble and Bake
- Remove the baking dish from the oven and give the fruit a gentle stir.
- Drop spoonfuls of the dough on the top of the peaches, making each about the size of a golf ball and leaving little gaps.
- Return the dish to the oven and bake 30–45 minutes until the buttermilk biscuit layer is golden brown and the filling is bubbling.
- Let the cobbler cool at room temperature so the filling can set; this is an important step.
- Serve this fresh peach cobbler warm with a scoop of vanilla ice cream. If you’re feeling indulgent, drizzle caramel or sprinkle a little Celtic salt over the peach slice you serve. It’s all about personal preference. The buttermilk biscuits stay fluffy and buttery, and each bite is packed with syrupy fruit!
