Small-Batch Peach Cobbler with Cinnamon-Sugar Biscuit Topping

Why You’ll Love This Recipe

• Small-batch comfort dessert that bakes in a 1-quart dish—perfect for weeknights or date night.
• Quick drop-biscuit topping means no rolling, no fuss, and beautifully crackly, golden lids.
• Juicy, lemon-bright peach filling that thickens into a glossy, spoonable syrup.
• Uses simple pantry staples; great with fresh peaches or bagged frozen slices.

Grocery List

• Produce: 1 lb ripe peaches, 1 lemon
• Dairy: Unsalted butter, buttermilk, milk or cream (for brushing), vanilla ice cream (optional)
• Pantry: All-purpose flour, light brown sugar, granulated sugar, cornstarch, baking powder, baking soda, ground cinnamon, fine salt, vanilla extract

Full Ingredients

Peach Filling

• 1 lb (450 g) ripe peaches, pitted and sliced 1/2-inch thick (peel optional)
• 1/3 cup (65 g) packed light brown sugar
• 1 tbsp (12 g) cornstarch
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp vanilla extract (optional but lovely)
• Pinch fine sea salt
• 1 tbsp (14 g) unsalted butter, cut into small pieces (for dotting)

Cinnamon-Sugar Drop Biscuit Topping

• 1 cup (125 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 4 tbsp (56 g) cold unsalted butter, cut into 1/4-inch cubes
• 1/2 cup (120 ml) cold buttermilk

To Finish

• 1 tbsp milk or heavy cream, for brushing
• 1 tbsp (12 g) granulated sugar mixed with 1/2 tsp ground cinnamon, for sprinkling

Step-by-Step Instructions

Step 1: Heat the oven and prep the dish

Position a rack in the center of the oven and preheat to 375°F (190°C). Lightly butter a 1-quart (1 L) baking dish or small gratin dish. For easy cleanup, set the dish on a rimmed sheet pan to catch any drips.

Step 2: Mix the peach filling

In a medium bowl, combine the sliced peaches, brown sugar, cornstarch, lemon juice, vanilla (if using), and a pinch of salt. Toss gently until the fruit is evenly coated and the cornstarch disappears. Let stand 5 minutes to start releasing juices. Scrape the peaches and all juices into the prepared dish and dot the surface evenly with the 1 tablespoon of butter.

Step 3: Make the drop-biscuit dough

In another bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingertips until pea-size pieces remain with some smaller crumbs. Drizzle in the cold buttermilk and stir just until a thick, slightly sticky dough forms. If very dry, add 1–2 teaspoons more buttermilk; avoid overmixing.

Step 4: Top with biscuits and cinnamon sugar

Use two spoons to drop 6–8 mounds of dough over the peaches, leaving small gaps for steam to escape. Brush the biscuit tops with milk or cream, then sprinkle evenly with the cinnamon-sugar mixture. The milk helps the cinnamon sugar adhere and creates that crackly, golden crust.

Step 5: Bake until syrupy and golden

Bake for 35 minutes, rotating the pan once halfway through. The peach juices should be bubbling thickly around the edges, and the biscuits should be deeply golden with crisp, crackled tops. A toothpick inserted into a biscuit should come out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the final 5–10 minutes.

Step 6: Rest, then serve

Cool the cobbler on a rack for 10–15 minutes to allow the syrup to thicken and set. Serve warm, ideally with a scoop of vanilla ice cream or lightly sweetened whipped cream to contrast the warm spices and tangy fruit.

Pro Tips

• Use ripe but slightly firm peaches for the best balance of juiciness and shape. Super-juicy fruit? Increase cornstarch to 1 1/2 tbsp (18 g).
• Keep butter and buttermilk very cold for taller, fluffier biscuits with a tender crumb.
• Weigh your flour if possible (125 g per cup) to avoid dense biscuits; if measuring by volume, fluff, spoon, and level.
• Don’t overmix the dough—streaks of flour are fine. Overmixing makes tough biscuits.
• Place the baking dish on a sheet pan to catch any syrupy overflow and keep your oven clean.

Variations

• No-buttermilk swap: Use 1/2 cup (120 ml) cold heavy cream or whole milk plus 1 tsp lemon juice; omit the baking soda.
• Warm-spice twist: Add a pinch of ground ginger or cardamom to the filling along with the cinnamon-sugar topping.
• Frozen peaches: Use 16 oz (450 g) frozen sliced peaches; thaw just until sliceable, drain excess liquid, and use 1 1/2 tbsp (18 g) cornstarch.

Storage & Make-Ahead

Store leftovers covered at room temperature for up to 1 day, then refrigerate for up to 3 days. Reheat portions in a 325°F (165°C) oven for 10–15 minutes to re-crisp the biscuit tops (microwaving softens them). To get ahead, mix the dry biscuit ingredients and cube the butter up to 24 hours in advance; keep chilled. You can also assemble the peach filling (without the cornstarch) up to 6 hours ahead; stir in the cornstarch just before baking.

Nutrition (per serving)

Approximate: 370 calories; 14 g fat; 56 g carbohydrates; 5 g protein; 2 g fiber; 27 g sugars; 290 mg sodium.