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Perfect Fresh Peach Cobbler with Buttermilk Topping

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This perfect fresh peach cobbler with buttermilk biscuit topping is the dessert that changed my mind about cobbler forever. The peaches get soft and jammy, the biscuits rise up golden and tender, and that combination of sweet, tangy, and buttery is just unbeatable.

Ingredients

Scale
  • 6 cups fresh peaches, sliced (about 6–7 medium peaches, or 2 pounds)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 tablespoon turbinado sugar

Instructions

  1. Preheat your oven to 375°F (190°C). Place your 9×13-inch baking dish on a baking sheet lined with foil.
  2. Wash your peaches well. If using freestone peaches, cut them in half along the seam, twist to separate, and remove the pit. Slice each half into 1/2-inch thick wedges. Place the slices in your large mixing bowl.
  3. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt to the bowl with the peaches. Gently toss everything together with a rubber spatula until the peaches are evenly coated. Let this sit for about 10 minutes. Give it another gentle stir before pouring it into the baking dish.
  4. In a separate large bowl, whisk together the flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Add the cold cubed butter. Use your pastry cutter or two forks to cut the butter into the flour mixture until it looks like coarse meal with pea-sized butter pieces.
  5. Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  6. Drop spoonfuls of the biscuit dough over the peach filling. Don’t spread it out—leave it in irregular clumps. Some peaches should peek through. Sprinkle the turbinado sugar evenly over the top of the dough.
  7. Place the dish on the baking sheet and bake for 40 to 45 minutes. The cobbler is done when the biscuit topping is golden brown and a toothpick inserted into a biscuit comes out clean. The filling should be bubbly around the edges. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
  8. Let the cobbler cool on a wire rack for at least 20 minutes before serving.

Notes

The butter must be cold for fluffy biscuits. Don’t overmix the dough. Let the peaches macerate for 10 minutes. Check your baking powder for freshness. Use a baking sheet under the dish to catch drips. Let the cobbler rest for at least 20 minutes before serving.

Nutrition

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

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