Peach Cobbler with Cornbread Biscuits

This Peach Cobbler with Cornbread Biscuits combines the juicy sweetness of fresh peaches with the hearty, crumbly texture of cornbread biscuits. The warm spices add a comforting flavor, making this dish a perfect summer dessert or a cozy treat for any occasion.

Ingredients

• 5 peaches
• 1 lemon
• 1 tablespoon cornstarch
• 1 1/4 cups granulated sugar, divided
• 1 tablespoon warm spice blend or five-spice blend
• 2 tablespoons buttermilk powder
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/2 cup quick-cooking polenta
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (optional)
• 1/2 teaspoon kosher salt, divided
• 6 tablespoons unsalted butter, cold and cut into 1/2-inch pieces

Directions

1. Preheat oven to 400℉ with a rack in the center.
2. Halve the peaches, remove the pits, and cut the fruit into 3/4-inch pieces. Squeeze 2 tablespoons of lemon juice into a medium baking dish.
3. Add the peaches, cornstarch, 1/2 cup of sugar, vanilla extract (if using), and 1/2 teaspoon of salt along with the warm spice blend to the baking dish. Toss to combine. Set the baking dish on a rimmed baking sheet and bake for 10 minutes.
4. While the peaches are baking, whisk together the buttermilk powder, sour cream, and 1/3 cup of water in a measuring cup.
5. In a large bowl, whisk together the flour, polenta, baking powder, 1/4 cup of sugar, and the remaining 1/2 teaspoon of salt. Use your fingertips to rub the cold butter pieces into the flour mixture until it resembles a coarse meal with small pieces.
6. Add 1/2 cup of the buttermilk mixture to the flour mixture and stir with a fork until the dough just comes together with no dry bits at the bottom of the bowl. Be careful not to overmix.
7. Once the peaches are finished baking, remove them from the oven. Use a spoon or ice cream scoop to place 2 tablespoon-size dollops of biscuit batter evenly over the fruit.
8. Brush the drop biscuits with the remaining buttermilk mixture and evenly sprinkle 1 tablespoon of sugar over the top.
9. Bake the cobbler on the center oven rack until the peaches are bubbling and the biscuits are cooked through and golden brown on top, about 35–40 minutes.
10. Remove the cobbler from the oven and let it rest for 30 minutes before serving. Serve warm or at room temperature with ice cream or whipped cream on the side, if desired.

Tips

• For a quicker version, use pre-made cornbread mix like Jiffy Cornbread or Pillsbury biscuits instead of making the cornbread biscuits from scratch.
• If fresh peaches are not available, you can substitute with frozen or canned peaches. Just be sure to drain them well.

Serving Suggestions

• Serve the cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish with a sprinkle of cinnamon or nutmeg for an extra layer of flavor.