Peach Cobbler with Buttermilk Biscuit Topping
Bubbling peaches under a rough scatter of drop biscuits, browned to a crust instead of rolled into a crumble.
- Serves
- 8
- Prep
- 15 min
- Cook
- 40 min
- Written
Method
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Preheat the oven to 375°F and butter a 9x13 baking dish.
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Toss the peaches with the granulated sugar, cornstarch, lemon juice, cinnamon, and salt, then spread them in the dish.
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Bake the peaches alone for 10 minutes, until the juices just start to bubble at the edges.
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Meanwhile, whisk the flour, sugar, baking powder, and salt, then cut in the cold butter until the largest pieces are pea-sized.
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Pour in the buttermilk and stir just until a shaggy dough comes together — do not overwork it.
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Drop the dough over the hot peaches in rough spoonfuls, leaving gaps where the fruit shows through.
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Sprinkle the biscuits with coarse sugar and bake until they’re deep golden on top and cooked through, and the fruit is bubbling thickly at the gaps, 25-30 minutes.
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Let it rest 10 minutes before serving, so the juices settle instead of running.
Notes
The peaches get a 10-minute head start in the oven so the biscuits don’t turn gummy on top while the fruit is still catching up — drop the dough onto a cold, unbaked filling and you’ll get a pale, underdone top by the time the peaches are done. Ripe peaches need only a quick blanch to slip their skins; if they’re firm, a vegetable peeler works fine too.
Frozen sliced peaches work straight from the bag, no thawing, though the bake will run closer to 35 minutes and the fruit will be looser. Good warm with a scoop of vanilla ice cream going soft in the gaps between biscuits.