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Easy Homemade Fresh Peach Cobbler with Buttermilk Biscuits

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This homemade fresh peach cobbler features jammy, bright peaches and tender, golden buttermilk biscuits. It’s a simple, crowd-pleasing dessert that captures the essence of summer in every bite.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. 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 a bowl of ice water. Peel, halve, remove pits, and slice into 1/2-inch thick slices (about 6 cups).
  3. In a large bowl, combine sliced peaches, 1/3 cup granulated sugar, brown sugar, lemon juice, vanilla extract, cornstarch, cinnamon, and salt. Stir gently to coat. Let sit for 10 minutes.
  4. In a medium bowl, whisk together flour, 1/3 cup granulated sugar, baking powder, baking soda, and salt. Add cold butter cubes. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse meal with some pea-sized butter pieces.
  5. Pour cold buttermilk into flour-butter mixture. Stir with a spatula just until dough comes together (it will be sticky and shaggy). Do not overmix.
  6. Pour peach mixture (including juices) into a 9×13-inch baking dish or 10-inch cast iron skillet. Drop spoonfuls of biscuit dough over peaches (about 8-10 dollops). Sprinkle with turbinado sugar if using.
  7. Place dish on a baking sheet. Bake for 25 minutes. Remove from oven, brush biscuit tops with melted butter. Return to oven and bake for another 15-20 minutes, until biscuits are deep golden brown and filling is bubbling around edges (total 40-45 minutes).
  8. Cool on a wire rack for at least 15-20 minutes before serving. Serve warm, preferably with vanilla ice cream.

Notes

For best results, use ripe but firm peaches. Keep butter and buttermilk cold for flaky biscuits. Let cobbler rest before serving to allow filling to set. If biscuits brown too quickly, tent with foil for last 10 minutes.

Nutrition

Keywords: peach cobbler, buttermilk biscuits, summer dessert, easy peach cobbler, homemade cobbler, peach dessert, southern cobbler

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