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Cozy Crustless Peach Cobbler with Buttermilk Biscuit Topping

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This cozy crustless peach cobbler skips the traditional bottom crust and features fluffy buttermilk drop biscuits perched on top of bubbling, jammy peaches. It’s simple, forgiving, and tastes like something from a farm stand.

Ingredients

Scale
  • 6 cups fresh or frozen sliced peaches (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar (for biscuit topping)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk, shaken
  • 1 teaspoon vanilla extract (for biscuit topping)
  • 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling

Instructions

  1. Preheat oven to 375°F (190°C). If using fresh peaches, score an X on the bottom of each, blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel and slice into 1/2-inch wedges. If using frozen peaches, thaw slightly and drain excess liquid.
  2. In a large bowl, combine sliced peaches, 1/2 cup granulated sugar, brown sugar, cornstarch, lemon juice, 1 teaspoon vanilla, cinnamon, nutmeg, and salt. Toss gently to coat. Let sit for 10 minutes.
  3. In a separate large bowl, whisk together flour, 1/4 cup sugar, baking powder, baking soda, and salt. Add cold butter cubes and cut into the flour using a pastry cutter or two forks until mixture resembles coarse meal with some pea-sized butter pieces.
  4. Make a well in the center and pour in cold buttermilk and 1 teaspoon vanilla. Stir with a wooden spoon just until dough comes together (it will be sticky). Do not overmix.
  5. Pour peach mixture into a 10-inch cast iron skillet or 9×13-inch baking dish, spreading evenly. Drop spoonfuls of biscuit dough over the peaches, leaving space between each. Sprinkle with coarse sugar.
  6. Place skillet on a baking sheet. Bake for 35-40 minutes, until filling is bubbling and biscuits are golden brown. If biscuits brown too quickly, tent with foil for the last 10 minutes.
  7. Let cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or heavy cream.

Notes

Don’t skip the cornstarch—it thickens the juices. Keep butter cold for flaky biscuits. Work quickly with the dough and do not overmix. Let the cobbler rest before serving to allow the filling to set. For very juicy peaches, add an extra teaspoon of cornstarch.

Nutrition

Keywords: peach cobbler, crustless cobbler, buttermilk biscuits, summer dessert, easy peach dessert, cast iron skillet cobbler

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