Peach-Plum Cobbler With Buttermilk Biscuits

Total Time:
1 hr 20 min
30 min
50 min

6 servings

  • For the filling:
  • Unsalted butter, for the baking dish
  • 2 pounds peaches or nectarines, peeled, pitted and thinly sliced
  • 1 pound plums, peeled, pitted and thinly sliced
  • 2/3 cup packed light brown sugar
  • 1 tablespoon honey
  • 1 teaspoon grated peeled ginger
  • Pinch of kosher salt
  • 1/4 cup all-purpose flour
  • For the biscuits:
  • 1 2/3 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1/8 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 2/3 cup buttermilk, plus more for brushing
  • Coarse sugar, for sprinkling
  • Preheat the oven to 350 degrees F. Butter a shallow 2 1/2-quart baking dish.

  • Prepare the filling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the flour and toss to coat. Pour into the prepared baking dish.

  • Make the biscuits: Whisk the flour, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead a few times to bring it together. Pat into an even 1/4-inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed.

  • Arrange the biscuits on top of the filling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the filling is bubbling, about 50 minutes.

  • Photograph by Kana Okada

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    This recipe is featured in:

    4th of July