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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!
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Prep Time 10 minutes
Cook Time 1 hour
40 minutes
Total Time 1 hour 50 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Peach Filling
  • 6 cups peaches, peeled and sliced (fresh or canned peaches)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 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
  • 1/4 cup ¼ cup buttermilk

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,

Method
 

1. Preheat and Prep
  1. Preheat your oven to 375 °F.
  2. 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
  1. In a large bowl, combine the peach slices with the white sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice.
  2. Stir until the sugar draws out the peach juice and the cornstarch coats the fruit evenly.
  3. Melt butter from half a stick of butter over medium heat and pour the melted butter over the peach mixture.
  4. Transfer the mixture to your prepared pan. This peach filling will create its own syrup as the whole thing bakes.
  5. 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
  1. In a medium bowl, whisk together the dry ingredients: flour, cup sugar, brown sugar, baking powder, salt and cinnamon.
  2. If using self-rising flour, you can skip the baking powder and salt.
  3. Use a pastry cutter or food grater to cut the stick of cold butter into the flour until the mixture resembles coarse crumbs.
  4. 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
  1. Remove the baking dish from the oven and give the fruit a gentle stir.
  2. Drop spoonfuls of the dough on the top of the peaches, making each about the size of a golf ball and leaving little gaps.
  3. Return the dish to the oven and bake 30–45 minutes until the buttermilk biscuit layer is golden brown and the filling is bubbling.
  4. Let the cobbler cool at room temperature so the filling can set; this is an important step.
  5. 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!