Juicy peaches take center stage here, tossed with warm cinnamon and nutmeg, a bright squeeze of lemon juice, and a splash of vanilla until they turn glossy and fragrant. Cornstarch does the quiet work of thickening the fruit into a lush, spoonable filling that bubbles up around the edges as it bakes. On top, a shaggy, hand-formed biscuit dough gets dropped in rustic mounds, baking into golden, craggy peaks that turn firm on the outside and tender within. The whole dish comes together in one pan, so the biscuit topping soaks up just enough peach juice at the edges while staying crisp up top. Let it rest those last ten minutes and the filling settles into a thick, syrupy base that's perfect with a scoop of something cold on top. It's a comforting, fruit-forward dessert that fits neatly into an added sugar free kitchen without losing any of that classic cobbler charm.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the peaches are evenly coated and the cornstarch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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