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Fresh Peach Cobbler for Summer Gatherings — Macerated Peaches & Drop-Biscuit Topping Pinterest recipe pin

Fresh Peach Cobbler with Drop-Biscuit Topping

A summer-ready fresh peach cobbler with macerated peaches thickened gently and a golden drop-biscuit topping that stays tender inside and crisp at the edges.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 pounds fresh ripe peaches about 6–8 medium, peeled and sliced into 1/2-inch wedges
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
Biscuit topping
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter cut into pieces
  • 1/2 cup cold buttermilk or 1/2 cup milk + 1/2 tablespoon lemon juice
  • 1/4 cup cold whole milk
  • 1 tablespoon melted butter for brushing optional
  • 1 tablespoon coarse sugar for sprinkling optional

Equipment

  • 1 9×13-inch baking dish
  • 1 Medium saucepan
  • 1 Mixing bowl
  • 1 Rimmed baking sheet

Method
 

Prepare the peaches
  1. Score the bottom of each peach with a small X, blanch in boiling water 20–30 seconds, transfer to an ice bath, peel, and slice into 1/2-inch wedges.
  2. Toss sliced peaches with 1/2 cup sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla, 2 tablespoons cornstarch, and 1/8 teaspoon salt; let sit 20–30 minutes to macerate.
Cook the filling
  1. Transfer peaches and any released juices to a medium saucepan and warm over medium heat until the mixture simmers and the syrup thickens, about 3–4 minutes; remove from heat and pour evenly into a greased 9×13-inch baking dish.
Make the biscuit topping
  1. Preheat oven to 400°F with rack in the center.
  2. Whisk 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a bowl; cut in 10 tablespoons cold butter until the mix resembles coarse crumbs with some pea-size pieces.
  3. Stir in 1/2 cup cold buttermilk and 1/4 cup cold milk just until a drop-biscuit batter forms; do not overmix.
Assemble and bake
  1. Spoon heaping dollops of the biscuit batter over the peach filling, leaving small gaps; brush tops with 1 tablespoon melted butter and sprinkle 1 tablespoon coarse sugar if using.
  2. Place the baking dish on a rimmed sheet and bake at 400°F for 25–30 minutes until biscuits are golden and filling bubbles at the edges; tent with foil if tops brown too quickly.
  3. Let the cobbler rest 15–20 minutes before serving so the filling thickens and slices hold.

Notes

If peaches are very juicy, increase cornstarch by 1 tablespoon. For frozen peaches, thaw and drain excess liquid and reduce added sugar by 1–2 tablespoons. Make ahead: macerate peaches and prepare batter up to 24 hours ahead; refrigerate separately and assemble before baking.