This rustic peach cobbler is made from sweet peaches, warm spices, and a homemade buttermilk biscuit topping.
Prep Time:30 Minutes
Cook Time:40 Minutes
Total Time:1 Hour 10 Minutes
For the Peach Filling
3 poundsyellow peaches (7 medium peaches), peeled, pitted and cut into ¼-inch slices
2 tablespoonslemon juice, from 1 lemon
1¼ teaspoonground cinnamon
⅛ teaspoonground nutmeg
For the Biscuit Topping
1 cupall purpose flour, spooned into measuring cup and leveled-off with a knife
7 tablespoonssugar, divided
1¼ teaspoonsbaking powder
¼ teaspoonbaking soda
5 tablespoonscold unsalted butter, cut into small chunks, plus more for greasing the pan
⅔ cupbuttermilk (see note)
¾ teaspoonvanilla extract
Vanilla ice cream or sweetened whipped cream
Preheat the oven to 375°F. Lightly butter a 9-inch square or 2.5-quart baking dish.
Make the peach filling: In a large bowl, combine the peaches, lemon juice, sugar, cornstarch, cinnamon, and nutmeg. Mix until well combined and the peaches are evenly coated. Set aside.
Make the biscuit topping: In a medium bowl, combine the flour, 6 tablespoons of the sugar, the baking powder, baking soda and salt. Add the butter and rub in with your fingers, or blend with a pastry cutter, until the mixture resembles coarse crumbs. In a liquid measuring cup, combine the buttermilk and vanilla extract. Add the buttermilk-vanilla mixture to the flour mixture and stir with a spoon until evenly moistened. Do not overmix; the batter will look lumpy.
Assemble and bake the cobbler: Transfer the peach filling to the prepared baking dish and flatten into an even layer. Drop the batter in 6 large, evenly spaced dollops on top of the peaches. Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. Bake until the fruit is bubbling and the top is golden, 40 to 45 minutes. Let cool for about 1 hour, then serve with vanilla ice cream or sweetened whipped cream.
Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
Note: If you’d like to make your own buttermilk, check out the easy method here.
Make-Ahead Instructions: The cobbler can be made one day ahead and kept, covered with foil, at room temperature. Reheat, covered with foil, in 300°F oven for 25 minutes, then remove the foil and continue reheating for 15 to 20 minutes more, or until warmed through.