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Cozy Brown Sugar Peach Cobbler: Easy Buttermilk Recipe

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This brown sugar peach cobbler features a buttermilk biscuit topping that’s tender, slightly tangy, and sturdy enough to hold up to juicy peaches without turning soggy. It’s a forgiving, simple dessert that tastes like something from a roadside stand in Georgia.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches)
  • 1/2 cup packed brown sugar (light or dark)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • Turbinado or coarse sugar for sprinkling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish or cast iron skillet on a baking sheet lined with foil to catch any bubble-over.
  2. In a large bowl, combine the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently until the peaches are evenly coated. Let this sit while you make the biscuit topping—about 10 minutes.
  3. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Break up any lumps of brown sugar with your fingers.
  4. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  5. Make a well in the center and pour in the cold buttermilk. Stir with a spatula just until the dough comes together. It will be sticky and shaggy. Do not overmix.
  6. Pour the peach mixture into your baking dish and spread it into an even layer. Drop spoonfuls of the biscuit dough over the top—about 8 to 10 dollops. Do not spread them out or smooth them. If desired, sprinkle the tops with turbinado sugar.
  7. Place the dish on the middle rack of your preheated oven. Bake for 35 to 40 minutes, until the filling is bubbly and thickened and the biscuit topping is golden brown. If the biscuits are browning too quickly but the filling isn’t bubbling yet, tent loosely with foil for the last 10 minutes.
  8. Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm, preferably with a scoop of vanilla ice cream or a drizzle of heavy cream.

Notes

Keep the butter for the biscuits cold to create flaky layers. Do not overwork the dough. Use ripe but firm peaches. Let the cobbler rest for 15 minutes before serving to allow the filling to set. For a gluten-free version, use a gluten-free baking blend with xanthan gum. For a dairy-free version, use cold vegan butter and oat milk mixed with lemon juice instead of buttermilk.

Nutrition

Keywords: peach cobbler, brown sugar, buttermilk biscuits, summer dessert, easy cobbler, fruit dessert, comfort food

Find it online: https://breezybake.com/cozy-brown-sugar-peach-cobbler-easy-buttermilk-recipe/