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Easy Lighter Peach Cobbler with Buttermilk Biscuits

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A lighter take on classic peach cobbler with tender buttermilk biscuits and a syrupy peach filling. This quick and easy dessert uses simple swaps like Greek yogurt and whole wheat pastry flour to cut back on guilt without sacrificing flavor.

Ingredients

Scale
  • 6 cups fresh or frozen peaches, sliced (about 6–7 medium peaches; if using frozen, no need to thaw)
  • ¼ cup granulated sugar (or coconut sugar)
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 1 cup all-purpose flour (unbleached)
  • ½ cup whole wheat pastry flour (or all-purpose)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup plain Greek yogurt (2% or full-fat)
  • ⅓ cup low-fat buttermilk (plus 1–2 tablespoons more if needed)
  • 1 tablespoon honey or maple syrup

Instructions

  1. Preheat your oven to 375°F (190°C). Place your baking dish or cast iron skillet on a baking sheet to catch any bubbly overflow.
  2. Make the peach filling: In a medium bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Stir gently until every slice is coated. Let it sit while you prepare the biscuit topping.
  3. Mix the dry ingredients for the biscuits: In a large bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt.
  4. Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  5. Add the wet ingredients: In a small bowl, whisk together the Greek yogurt, buttermilk, and honey (or maple syrup). Pour this into the flour-butter mixture and stir with a spatula just until combined. The dough will be shaggy and slightly sticky. If it seems too dry, add another tablespoon of buttermilk.
  6. Assemble the cobbler: Pour the peach mixture into your prepared baking dish and spread it into an even layer. Drop spoonfuls of the biscuit dough over the top using a ¼-cup measure for even-sized biscuits. Leave some gaps so the peach juices can bubble up.
  7. Bake: Place the dish on the baking sheet and bake for 30-35 minutes, or until the biscuits are golden brown and a toothpick inserted into the center of a biscuit comes out clean. The filling should be bubbling around the edges. If the biscuits are browning too quickly, tent loosely with foil for the last 10 minutes.
  8. Cool slightly: Let the cobbler rest on a cooling rack for at least 15 minutes before serving.

Notes

Don’t overmix the biscuit dough—stop as soon as the flour is incorporated. Keep all ingredients cold for flaky biscuits. If using frozen peaches, do not thaw them. Let the cobbler rest for at least 15 minutes after baking to allow the filling to set. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free yogurt, and make buttermilk with lemon juice and non-dairy milk.

Nutrition

Keywords: peach cobbler, lighter cobbler, buttermilk biscuits, summer dessert, easy peach dessert, healthy cobbler, whole wheat biscuits

Find it online: https://evabake.com/easy-lighter-peach-cobbler-with-buttermilk-biscuits/