Breastfeeding Friendly Peach Cobbler with Buttermilk Biscuits
Total time1 hr 20 min
Prep time25 min
Cook time45 min
4.5(5)
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Learn more →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
- 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
- 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
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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