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Perfect Fresh Peach Cobbler with Brown Sugar Biscuits

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This perfect fresh peach cobbler with brown sugar biscuits is the dessert you’ll turn to again and again during peach season. It’s simple enough for a weeknight treat but impressive enough for company, with a bright and fruity filling and tender, golden biscuits.

Ingredients

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

Instructions

  1. Prep the Peaches: 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 ice water. Peel, slice into 1/2-inch wedges, and toss with lemon juice.
  2. Make the Filling: In a large bowl, whisk together granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add sliced peaches and gently fold until coated. Let rest at room temperature for 15-20 minutes.
  3. Start the Biscuit Dough: Preheat oven to 375°F (190°C). In a separate large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces.
  4. Add the Wet Ingredients: Make a well in the flour mixture. Pour in cold buttermilk and vanilla extract. Stir just until dough comes together (shaggy and slightly sticky). Turn onto a lightly floured surface, knead 3-4 times, pat into a 1/2-inch thick rectangle. Cut out rounds with a 2-inch biscuit cutter. Reroll scraps once to get 10-12 biscuits.
  5. Assemble the Cobbler: Pour peach filling into a 9×13-inch baking dish and spread evenly. Dot with small pieces of cold butter. Arrange biscuit rounds on top, spacing slightly apart. Brush tops with extra buttermilk or cream and sprinkle with turbinado sugar.
  6. Bake: Place dish on a lined baking sheet. Bake at 375°F (190°C) for 40-45 minutes, until filling is bubbly and thickened and biscuits are deep golden brown. If browning too quickly after 30 minutes, tent loosely with foil. Let cool on a wire rack for at least 20 minutes before serving.

Notes

Keep all biscuit ingredients cold for flaky biscuits. Do not overmix the dough. Let the cobbler rest for at least 20 minutes after baking to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use cold vegan butter and plant-based milk with lemon juice.

Nutrition

Keywords: peach cobbler, brown sugar biscuits, summer dessert, fresh peaches, cobbler recipe

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