Low Sugar Peach Cobbler with Buttermilk Biscuits

Total time1 hr 20 min

Prep time25 min

Cook time45 min

Low Sugar Peach Cobbler with Buttermilk Biscuits

Ripe, juicy peaches take center stage here, tossed with a touch of cornstarch, bright lemon juice, and warm cinnamon and nutmeg until they turn glossy and jammy in the oven. That fruit-forward filling gets topped with tender, flaky buttermilk biscuits that bake up golden and craggy right on top of the hot fruit, soaking up all that peachy juice at the edges. The contrast between the soft, spiced peaches and the pull-apart biscuit topping is what makes this cobbler so satisfying, spoonful after spoonful. Cold butter worked into the dough is the secret to those craggy, flaky layers, and a final bake brings everything together into one bubbling, golden dish. It's a comforting, old-fashioned dessert that fits neatly into an added sugar–conscious kitchen without losing any of its peach-cobbler charm. Serve it warm straight from the dish and let the filling settle for a few minutes before digging in.

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Ingredients

8 servings

For the peach filling

3 lbs fresh peaches (about 6–7 medium), peeled, pitted, and sliced ½-inch thick, or 3 lbs frozen sliced peaches, thawed and drained
½ cup packed light brown sugar
Swerve Brown Zero Calorie Sweetener, 12 oz Lakanto Brown Monkfruit Sweetener with Erythritol Swerve Sweetener, Zero Calorie, Brown
See all
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp fine salt

For the biscuit topping

2 cups all-purpose flour
2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp baking powder
½ tsp fine salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup buttermilk, cold
1 tbsp buttermilk, for brushing
1 tbsp turbinado sugar or granulated sugar, for sprinkling
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Lightly butter a 9×13-inch baking dish.
2
In a large mixing bowl, combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss until the peaches are evenly coated and the cornstarch is fully dissolved, with no dry white streaks remaining. Transfer the filling to the prepared baking dish and spread into an even layer.

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