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Best Fresh Peach Cobbler with Brown Sugar Biscuit Topping

fresh peach cobbler with brown sugar biscuit topping - featured image
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A quick and easy peach cobbler featuring a caramelized brown sugar biscuit topping over juicy, spiced peaches. Perfect for late summer when peaches are at their peak.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–8 medium peaches)
  • 1/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • Turbinado or coarse sugar for sprinkling (optional)

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 peaches into boiling water for 30-45 seconds, then transfer to ice water. Peel and slice into 1/2-inch thick wedges.
  3. Make the filling: In a large bowl, gently toss sliced peaches with granulated sugar, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Let sit for 5 minutes.
  4. Make the biscuit topping: In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
  5. Cut in the butter: Add cold butter cubes to flour mixture. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse meal with pea-sized butter pieces.
  6. Add wet ingredients: Make a well in the center, pour in cold buttermilk and vanilla extract. Stir just until dough comes together (shaggy and slightly sticky). Do not overmix.
  7. Assemble the cobbler: Pour peach mixture into a 9×13-inch baking dish. Drop spoonfuls of biscuit dough over the top (8-10 dollops).
  8. Sprinkle turbinado sugar over biscuit tops if desired.
  9. Place dish on a baking sheet. Bake for 35-45 minutes until filling is bubbling and biscuits are golden brown. Tent with foil if browning too quickly.
  10. Let cool on a wire rack for at least 15-20 minutes before serving.

Notes

For best results, keep butter and buttermilk cold. Do not overmix biscuit dough. Let cobbler rest before serving to allow filling to set. Can be made gluten-free with 1:1 gluten-free flour blend.

Nutrition

Keywords: peach cobbler, brown sugar biscuit, summer dessert, easy cobbler, fresh peaches

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