This peach cobbler pairs juicy spiced peaches with a tender buttermilk biscuit topping and a sweet cinnamon-sugar crust. Baking the peaches first deepens their flavor before the topping goes on. Serve warm, ideally with a scoop of vanilla ice cream.
Servings
8 servings
Prep Time
20 minutes
Cook Time
40 minutes
Method
Peaches
- Peel and slice the peaches.
- In a large bowl, combine the peaches with the white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch, tossing to coat.
- Transfer the peaches to a baking pan and bake for 10 minutes.
Topping
- In a bowl, whisk together the flour, white sugar, brown sugar, baking powder, and salt.
- Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined.
- Drop spoonfuls of the topping over the hot peaches.
Cinnamon Sprinkle Topping
- Combine the white sugar and cinnamon.
- Sprinkle evenly over the topping.
- Bake the whole pan for 30 minutes, until the topping is golden and the peaches are bubbling.
Tips & Notes
- Chill the butter well and work quickly so the topping stays flaky rather than greasy.
- If your peaches are very juicy, add an extra teaspoon of cornstarch to keep the filling from being runny.
- Frozen or canned peaches can stand in for fresh out of season; drain canned peaches well before use.
