American
Fresh Peach Cobbler with Buttermilk Biscuits
Ripe peaches bake beneath tender buttermilk drop biscuits, with lemon, cinnamon, and restrained brown sugar producing a bright, bubbling filling rather than a heavy syrup.
8 servings · 30 minutes prep · 45 minutes cook
Ingredients
Peach Filling
- 3 pounds ripe peaches, pitted and cut into 1/2-inch wedges; peel only if the skins are tough
- 1/2 cup packed light brown sugar
- 3 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon Diamond Crystal kosher salt
Buttermilk Biscuits
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup cold unsalted butter, plus softened butter for the pan, cut into 1/2-inch cubes
- 3/4 cup cold buttermilk
- 1 tablespoon buttermilk, for brushing
Directions
Season the Peaches
- Heat the oven to 375°F (190°C) with a rack in the center. Lightly butter a 9-by-13-inch baking pan with extra softened butter.
- Whisk the brown sugar, cornstarch, cinnamon, nutmeg, and salt before adding the peaches and lemon juice. Rest 10 minutes, then spread evenly in the pan; no dry starch should remain.
Mix the Biscuit Topping
- Whisk the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until most pieces are pea-size with a few thin flakes.
- Pour in the buttermilk and fold only until no loose flour remains. Drop eight rough mounds over the fruit, leaving narrow gaps; brush with the reserved buttermilk. Do not spread the dough into a sealed sheet.
Bake and Set
- Bake for 42 to 48 minutes, rotating after 25 minutes, until the biscuits are deep golden and peach juices bubble thickly through the center gaps. If only the edges bubble, continue baking; tent loosely with foil if the biscuits darken too quickly.
- Cool on a wire rack for 20 minutes before serving. The sauce should coat a spoon but remain fluid around intact peach wedges.
