Vegetarian Peach Cobbler with Buttermilk Biscuits

Total time1 hr 20 min

Prep time25 min

Cook time45 min

Vegetarian Peach Cobbler with Buttermilk Biscuits

Juicy peaches, brown sugar, and a hit of lemon and warm spice bubble away into a thick, glossy filling that's the whole reason cobbler exists. Dropped over the top are pillowy biscuit mounds with craggy, golden peaks, brushed and sprinkled with a bit of crunchy turbinado sugar for that irresistible contrast between crisp top and soft, fruity interior underneath. Baking the peaches first before adding the biscuits means every bite gets that perfect balance of jammy fruit and tender, cakey biscuit soaking up all that syrupy juice. A short rest lets the filling settle into spoonable perfection, and a scoop of vanilla ice cream melting into the warm dish is the finishing touch. This one's a comforting, crowd-pleasing dessert that fits easily into a vegetarian spread, whether it's a weeknight treat or the star of a summer gathering.

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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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