Description
This Brown Sugar Peach Cobbler with Buttermilk Biscuits is a delightful dessert featuring juicy, spiced peaches baked beneath flaky buttermilk biscuit toppings. The cobbler is finished with a rich, warm caramel drizzle made from brown sugar and cream, offering a perfect balance of sweetness and texture. Ideal for summer or any time you crave a comforting, classic American dessert.
Ingredients
Scale
Peach Filling
- 3 lb peaches, sliced (Fresh, ripe peaches are best for a sweet and juicy filling.)
- 2/3 cup light brown sugar (This provides a rich sweetness.)
- 2 tbsp granulated sugar (Balances the flavors.)
- 2 tbsp cornstarch (Helps to thicken the filling.)
- 2 tsp lemon juice (Brightens the flavors.)
- 1 tsp vanilla extract (Adds warmth to the filling.)
- 1 tsp cinnamon (Pairs beautifully with peaches.)
- 1/8 tsp nutmeg (Adds depth to the flavor.)
- 1/4 tsp fine salt (Enhances sweetness.)
Biscuit Topping
- 2 cups all-purpose flour (The base for the biscuits.)
- 2 tsp baking powder (Helps the biscuits rise.)
- 1/2 tsp baking soda (Promotes a nice lift.)
- 8 tbsp unsalted butter (Cold butter creates flaky layers.)
- 1 cup cold buttermilk (Gives a tender texture.)
- 1 tbsp cold buttermilk (For brushing.)
- 1 tbsp turbinado or coarse sugar (Adds crunch and sparkle.)
Caramel Sauce
- 1/2 cup light brown sugar (Sweetens the sauce.)
- 3 tbsp unsalted butter (Adds richness to the caramel.)
- 1/4 cup heavy cream (Gives a creamy finish.)
- 1 tsp vanilla extract (Infuses warmth into the caramel.)
- Pinch salt (Amplifies sweetness.)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix peach filling: In a large bowl, toss the sliced peaches with 2/3 cup light brown sugar, 2 tsp lemon juice, 1 tsp vanilla extract, 2 tbsp cornstarch, 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/4 tsp salt until evenly coated. This mixture forms the flavorful filling and thickens during baking.
- Bake peaches initially: Spread the prepared peach mixture evenly into the buttered baking dish and bake for 10 minutes to start softening the fruit and activating the thickener.
- Prepare biscuit dough: While peaches begin baking, in a separate bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 1/4 tsp salt. Cut 8 tbsp cold unsalted butter into the dry ingredients until crumbly and pea-sized. Stir in 1 cup cold buttermilk just until a thick dough forms, being careful not to overmix.
- Assemble biscuit topping: Remove peaches from the oven and drop spoonfuls of the biscuit dough evenly over the hot peach mixture, creating mounds. Brush the biscuit tops with 1 tbsp cold buttermilk and sprinkle with 1 tbsp turbinado or coarse sugar for a crunchy, sparkling crust.
- Bake cobbler: Return the cobbler to the oven and bake for 25–30 minutes, or until the biscuits are golden brown and the peach juices are bubbling around the edges.
- Make caramel sauce: While the cobbler bakes, combine 1/2 cup light brown sugar, 3 tbsp unsalted butter, and 1/4 cup heavy cream in a small saucepan. Simmer over medium heat for 2–3 minutes, stirring frequently, until the mixture is smooth and slightly thickened. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt to enhance flavor.
- Rest and serve: Once baked, let the cobbler rest for 15 minutes to thicken and cool slightly. Drizzle the warm caramel sauce generously over each serving before enjoying.
Notes
- Ripe peaches provide the best flavor and sweetness; if peaches are not in season, frozen sliced peaches (thawed well) can be used.
- Cutting cold butter into the biscuit dough helps create flaky layers.
- Do not overmix the biscuit dough to ensure tenderness.
- Allowing the cobbler to rest after baking helps the filling set and prevents it from being too runny.
- The caramel sauce can be made ahead and gently reheated before serving.
- For a lighter version, you can reduce sugar amount slightly or substitute brown sugar with coconut sugar.
