Made with fresh, frozen, or canned juicy peaches, this cobbler is perfectly spiced, perfectly sweetened, and topped with a delicious homemade buttermilk biscuit topping for the ultimate Homemade Peach Cobbler.
Preheat the oven to 350 ℉. Grease an 8x8-inch pan or 2-quart baking dish well with butter and set aside.
In a large bowl, combine the peach slices, brown sugar, cornstarch, vanilla, lemon juice, lemon zest, ginger, cinnamon, and salt. Gently mix together using a spatula or wooden spoon until the peaches are evenly coated with the spices and sugar.
Spoon the peach mixture into the prepared pan and bake for 15 minutes.
While the peaches are baking, prepare the biscuit topping by whisking together flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in the cold butter, using a pastry cutter, food processor, or two forks, cut the butter into the mixture until it resembles wet sand and the butter is about the size of peas. Drizzle in the buttermilk and gently mix until just biscuit dough is JUST combined--do not over mix! If the peaches are not ready yet to be topped with the cobbler, refrigerate this mixture.
After 15 minutes of pre-baking, remove the peaches from the oven and dollop the dough evenly over the peach filling.
In a small bowl whisk together the egg and 1 tablespoon of buttermilk. Brush this mixture over the cobbler dough and then sprinkle with 1 to 2 tablespoons of granulated sugar.
Return the peach cobbler to the oven and bake for 37-42 minutes, or until lightly browned and the biscuit topping is cooked through and golden.
Serve warm along with ice cream of whipped cream if desired.
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Notes
Homemade Buttermilk: If you do not have buttermilk, you can easily make your own using milk of any kind. Simply add ½ teaspoon distilled vinegar or lemon juice to a mixing cup and pour in enough milk to equal ½ cup milk. Let sit for 5 minutes before using. (I let it sit in the refrigerator for the milk to stay cold for the biscuit topping.)If you need this Cobbler to be egg-free, simply brush the biscuit topping with milk instead of egg wash. Your cobbler top won’t brown as well, but will still be beautiful and delicious!Using Frozen Peaches: Frozen peaches work really well in place of fresh peaches, simply defrost and drain off the juices before preparing the cobbler.Using Canned Peaches: To replace the fresh peaches, drain 45 ounces of canned peaches (or three 15-ounce cans) before proceeding with the recipe. You also can skip the step of pre-baking the peaches. Corn-Free Peach Cobbler: Use tapioca starch in place of cornstarch if needed. Storage: Leftover peach cobbler can be stored covered in the refrigerator for 3-4 days. To reheat the peach cobbler, dish up the cobbler into individual servings and microwave for 30-45 seconds. Alternatively, heat the cobbler for 20 minutes in a 300-degree oven until warm.