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Lightened-Up Southern Peach Cobbler with Easy Fluffy Biscuits

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A lightened-up version of classic Southern peach cobbler featuring tender, juicy peaches topped with fluffy, buttery biscuits. This comforting dessert comes together in under an hour with simple ingredients and is perfect for summer gatherings or a cozy weeknight treat.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw first)
  • 1/3 cup granulated sugar (adjust based on sweetness of your peaches; you can use coconut sugar for a less refined option)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 1/2 cups all-purpose flour (you can substitute up to half with whole wheat pastry flour for a heartier texture)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cubed
  • 1/2 cup low-fat buttermilk (or make your own by adding 1/2 tablespoon lemon juice to regular milk and letting it sit for 5 minutes)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon turbinado 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 peach filling: In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon (if using), and a pinch of salt. Toss gently until the peaches are evenly coated. Let the mixture sit for about 10 minutes while you prepare the biscuit topping.
  3. Make the biscuit topping: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces remaining. Don’t overwork it.
  4. Add the wet ingredients to the biscuits: Make a well in the center of the flour mixture. Pour in the buttermilk and honey (or maple syrup). Stir gently with a rubber spatula until just combined. The dough will be shaggy and slightly sticky.
  5. Assemble the cobbler: Pour the peach mixture (including all the juices) into your 9×13-inch baking dish and spread it into an even layer. Drop spoonfuls of the biscuit dough over the top, spacing them evenly.
  6. Add the finishing touch: If you’re using the turbinado sugar, sprinkle it over the biscuit tops. For extra golden biscuits, you can brush the tops with a little buttermilk before sprinkling the sugar.
  7. Bake: Place the dish on a baking sheet to catch any potential overflow. Bake for 35 to 40 minutes, or until the filling is bubbly and thickened, and the biscuits are golden brown and cooked through. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  8. Cool slightly before serving: Let the cobbler cool on a wire rack for at least 15 minutes. This allows the filling to set up a bit.

Notes

Keep the butter cold for fluffy biscuits. Don’t overmix the dough. Let the peaches rest for 10 minutes before baking to draw out juices. Use a baking sheet underneath to catch overflow. Cobbler is best served warm, not piping hot. For individual cobblers, divide among 6-8 ramekins and bake for 20-25 minutes.

Nutrition

Keywords: peach cobbler, lightened-up cobbler, fluffy biscuits, Southern dessert, summer dessert, easy peach cobbler, healthy cobbler

Find it online: https://breezybake.com/lightened-up-southern-peach-cobbler-with-easy-fluffy-biscuits/