Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb ripe peaches (about 8–9), sliced
- 2/3 cup (135 g) granulated sugar + 2 tbsp (25 g) light brown sugar
- 1 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice, 1 tsp vanilla extract
- 2 tbsp (16 g) cornstarch, pinch fine salt
- 2 tbsp (28 g) unsalted butter, diced (for filling)
- 2 cups (240 g) all-purpose flour, 1/4 cup (50 g) sugar
- 2 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 cup (240 ml) cold buttermilk, plus 1 tbsp for brushing
- 2 tbsp turbinado sugar, pinch cinnamon (for topping)
Do This
- 1. Heat oven to 400°F (200°C). Lightly butter a 9×13-inch (3-qt) baking dish.
- 2. Toss peaches with sugars, cinnamon, nutmeg, lemon juice, vanilla, cornstarch, and salt; rest 15 minutes.
- 3. Transfer peaches and juices to dish; dot with 2 tbsp butter and bake 10 minutes.
- 4. Whisk flour, sugar, baking powder, baking soda, and salt. Cut in 6 tbsp cold butter to pea-size.
- 5. Stir in 1 cup cold buttermilk just until a thick, scoopable dough forms.
- 6. Drop 10–12 mounds over hot peaches; brush tops with buttermilk, sprinkle turbinado sugar and a pinch cinnamon.
- 7. Bake 30 minutes until biscuits are golden and fruit is bubbling; rest 15 minutes before serving.
Why You’ll Love This Recipe
- Juicy, cinnamon-sugar peaches bake into a glossy, jammy sauce.
- Fluffy, tender buttermilk drop biscuits—no rolling, no fuss.
- All in one pan, ready for weeknights yet special enough for company.
- Perfect warm with a scoop of vanilla ice cream.
Grocery List
- Produce: Ripe peaches (3 lb), 1 lemon
- Dairy: Unsalted butter, buttermilk, optional vanilla ice cream (for serving)
- Pantry: Granulated sugar, light brown sugar, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, baking powder, baking soda, fine sea salt, turbinado sugar
Full Ingredients
For the Cinnamon-Sugar Peach Filling
- 3 lb ripe peaches (about 8–9 medium), pitted and sliced 1/2-inch thick (peel if you like)
- 2/3 cup (135 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 2 tbsp (16 g) cornstarch
- 1/8 tsp fine sea salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
For the Buttermilk Drop Biscuits
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup (240 ml) cold buttermilk, plus 1 tbsp for brushing
To Finish
- 2 tbsp turbinado sugar (or granulated sugar) for sprinkling
- Pinch of ground cinnamon
- Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)
Step-by-Step Instructions
Step 1: Preheat and prepare the baking dish
Position a rack in the center of the oven and heat to 400°F (200°C). Lightly butter a 9×13-inch (3-quart) baking dish so the fruit does not stick and the syrup stays glossy.
Step 2: Slice and macerate the peaches
In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, cornstarch, and salt. Toss gently until every slice is coated and no dry cornstarch remains. Let the mixture stand for 15 minutes to macerate—the sugar will draw out juices that become your sauce. If your peaches are very firm or not super juicy, add 1 extra teaspoon of lemon juice.
Step 3: Start the filling in the oven
Scrape the peaches and all their juices into the prepared baking dish. Dot the top with the 2 tablespoons of butter. Bake for 10 minutes to begin thickening the syrup and to heat the fruit—this helps the biscuits set nicely on top.
Step 4: Make the buttermilk biscuit dough
While the peaches bake, whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add the cold butter cubes and cut them in with a pastry cutter or by rubbing them between your fingertips until the butter pieces are pea-sized with a few larger bits. Pour in the cold buttermilk and stir with a fork just until a thick, scoopable dough forms. Do not overmix; a slightly shaggy dough bakes up tender and fluffy.
Step 5: Add the biscuit topping
Remove the hot peaches from the oven. Using two spoons or a large cookie scoop, drop 10–12 mounds of biscuit dough evenly over the bubbling fruit, leaving small gaps for steam. Brush the tops with 1 tablespoon buttermilk, then sprinkle evenly with the turbinado sugar and a small pinch of cinnamon.
Step 6: Bake until bubbling and golden
Return the dish to the oven and bake for 30 minutes, until the biscuits are deep golden brown and the peach juices are thickly bubbling around the edges and between the biscuits. If the tops are browning too quickly at the 20-minute mark, lay a piece of foil loosely over the pan.
Step 7: Rest and serve
Transfer the cobbler to a cooling rack and let it rest for 15 minutes. This short rest allows the syrup to thicken to a luscious, spoonable consistency. Serve warm with vanilla ice cream or softly whipped cream.
Pro Tips
- Ripe but firm peaches hold their shape best; very soft peaches may need an extra 1–2 teaspoons cornstarch.
- Keep the butter and buttermilk cold for the fluffiest biscuits. If your kitchen is warm, chill the dough for 5 minutes before dropping.
- Preheating the fruit ensures the biscuit bottoms steam and set rather than turning doughy.
- Use a light-colored metal or ceramic pan; dark pans brown faster—check a few minutes early.
- Let the cobbler rest before serving so the juices thicken beautifully.
Variations
- Peach-Blueberry Cobbler: Fold 1 cup fresh blueberries into the peaches (increase cornstarch to 2 1/2 tbsp).
- Gingered Peach Cobbler: Add 1 tsp ground ginger to the filling and 2 tbsp finely chopped crystallized ginger to the biscuit dough.
- Bourbon Peach Cobbler: Stir 1–2 tbsp bourbon into the macerated peaches before baking.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 3 days. Reheat portions in a 350°F (175°C) oven for 12–15 minutes (or microwave briefly) until warm and bubbling. To make ahead, macerate the peaches up to 4 hours in advance and refrigerate; mix the dry biscuit ingredients and keep cold, then cut in butter and add buttermilk just before baking. Baked cobbler freezes well for up to 2 months; wrap tightly. Reheat from frozen, covered with foil, at 350°F (175°C) for 25–35 minutes, removing foil for the last 5 minutes to re-crisp the biscuits.
Nutrition (per serving)
Approximate values: 380 calories; 13 g fat; 62 g carbohydrates; 4 g protein; 3 g fiber; 26 g sugars; 300 mg sodium.
