Print

Classic Southern Peach Cobbler Easy Buttermilk Recipe

Classic Southern Peach Cobbler Easy Buttermilk Recipe - featured image
Print Recipe

A classic Southern peach cobbler with a tender buttermilk biscuit topping. Sweet, jammy peaches are topped with golden, craggy biscuits and baked until bubbly—perfect for summer gatherings or a comforting dessert any time of year.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional but highly recommended)
  • 2 tablespoons cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • 1 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ¾ cup cold buttermilk, shaken
  • 1 tablespoon coarse sugar (turbinado or demerara) for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 9×13-inch baking dish or 10-inch cast iron skillet on a foil-lined baking sheet to catch drips.
  2. In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, almond extract, cornstarch, cinnamon, nutmeg, and salt. Stir gently and let sit for 10 minutes.
  3. In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, baking soda, and salt. Cut in cold butter cubes using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
  4. Make a well in the center and pour in cold buttermilk. Stir with a fork just until the dough comes together (it will be shaggy and sticky). Do not overmix.
  5. Pour the peach mixture (including juices) into the prepared dish and spread evenly. Drop spoonfuls of biscuit dough over the top (8-10 dollops). Do not spread the dough.
  6. Brush biscuit tops with a little buttermilk and sprinkle generously with coarse sugar.
  7. Bake on the middle rack for 35-40 minutes, until biscuits are golden brown and filling is bubbly and thick. If browning too quickly, tent with foil for the last 10 minutes.
  8. Let cool on a wire rack for at least 15 minutes before serving. The filling will thicken as it cools.

Notes

Keep butter and buttermilk very cold for flaky biscuits. Do not overmix the biscuit dough. Let the cobbler rest for at least 15 minutes after baking to allow the filling to set. For easy peach peeling, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to an ice bath. Taste peaches before adding sugar and adjust accordingly. The almond extract is optional but enhances the peach flavor.

Nutrition

Keywords: peach cobbler, southern peach cobbler, buttermilk biscuit cobbler, easy peach cobbler, summer dessert, peach dessert, classic cobbler

Find it online: https://spoonmira.com/classic-southern-peach-cobbler-easy-buttermilk-recipe/