Nothing says summertime like a homemade peach cobbler. I don’t know about you but the cobbler topping might just be my favorite part!
I happen to live in a state where we can easily get Georgia and South Carolina peaches in their prime – which is between mid-June through July. And when say they are juicy, I mean it, you’ll wanna have a bib or a couple napkins nearby because you’re gonna need it – the juicy factor is high with southern peaches.
This peach cobbler is so decadent with the buttermilk biscuit topping it’s perfectly crisp and covered in cinnamon sugar. the soft, ripe and flavorful peach juice is absorbed by the topping making for the best bite.
What is a Free Stone Peach?
Up until this year, 2022 I was completely oblivious to the fact that a ‘free stone’ peach was a thing. What that means quietly simply is that the stone or pit will release free and easily from the peach itself. Now I always assumed the peach that wouldn’t release the pit was under-ripe or I chose a bad one. This is not the case at all, it is nearly a different variety and it’s called Clingstone or Semi-freestone. Freestone are my favorite and become available a few weeks after the clingstone variety begin to appear in grocery stores.
- 9–10 peaches, peeled and cut into chunks
- 1/4 cup packed brown sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
Buttermilk Biscuit Topping
- 2 cups all-purpose flour (spoon & leveled)
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- egg wash: 1 large egg beaten with 1 splash of buttermilk
- Cinnamon-Sugar: 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon
Preheat the oven to 350°F and grease a 9×13 inch pan.
- In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until combined and sugar begins to dissolve. Pour filling into prepared baking dish.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter, forks, or your hands, cut the butter into the mixture until it resembles coarse meal. (if you have a pastry cutter use it and this step will be quick and easy.)
- Slowly pour in the buttermilk. The dough should be a bit tacky, you may need to add a drizzle more of buttermilk if the dough doesn’t stick together.
- Using your hands, place dough all over the top of the peach filling. Spread it out as much as possible but don’t worry if peaches are showing through.
- Brush the top of the biscuit dough with egg wash, then sprinkle with the cinnamon-sugar mixture.
- Bake 40-45 minutes, or until lightly browned and biscuit topping is cooked through. Set the pan on a wire rack, and cool at least 5 minutes before serving. Serve warm and add vanilla ice cream or whipped cream for an extra special dessert!
Keywords: cobble, peach, dessert, summer recipe, peaches, summer food, biscuits, dough, cinnamon sugar