Eggless Peach Cobbler with Buttermilk Biscuits

Total time1 hr 20 min

Prep time25 min

Cook time45 min

Eggless Peach Cobbler with Buttermilk Biscuits

Juicy peaches get tossed in brown sugar, cinnamon, and a touch of nutmeg, then baked until the edges bubble and turn syrupy-thick. Dropped right on top, tender buttermilk biscuit dough bakes into golden, craggy mounds with crisp, sugar-crusted tops that soak up all that fruity juice underneath. The contrast between the soft, spiced peaches and the flaky, buttery biscuit topping is what makes this cobbler so irresistible spoonful after spoonful. Cold butter worked into the dough gives those biscuits their signature short, crumbly texture, while a brush of buttermilk and a sprinkle of turbinado sugar add extra shine and crunch. Serve it warm with a scoop of vanilla ice cream melting into the filling, and you've got a dessert that's a genuinely solid pick for an egg free table. It's the kind of comforting, old-fashioned bake that feels like a special occasion even on an ordinary weeknight.

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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
C&H Premium Pure Cane Light Brown Sugar Bag - 2 LB Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar Signature SELECT Sugar Brown Light - 16 Oz O Organics Organic Sugar Brown Light - 24 Oz
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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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