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Fresh Peach & Basil Cobbler with Buttery Biscuit Topping

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A unique summer dessert combining sweet, juicy peaches with fresh basil, topped with buttery biscuits. This unexpected flavor pairing creates a bright, complex cobbler that’s perfect for warm evenings.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil leaves, finely chopped (about 8–10 medium leaves)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon turbinado sugar (optional)
  • Vanilla ice cream or whipped cream for serving
  • Extra fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Peel and slice the peaches: Bring a large pot of water to a boil. Score a small X on the bottom of each peach, then drop them in the boiling water for about 30 seconds. Transfer them immediately to a bowl of ice water. The skins should slip right off. Slice each peach into 1/2-inch thick wedges.
  3. Make the filling: In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, lemon juice, chopped basil, vanilla extract, and a pinch of salt. Let this mixture sit while you make the biscuit topping.
  4. Prepare the biscuit topping: In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or two forks until pea-sized pieces of butter remain.
  5. Add the wet ingredients to the biscuits: Make a well in the center of the flour mixture and pour in the buttermilk and vanilla extract. Stir with a fork just until the dough comes together. It will be sticky and shaggy-looking. Don’t overmix.
  6. Pour the peach filling into a 9×13-inch baking dish. Spread it evenly across the bottom.
  7. Drop spoonfuls of biscuit dough over the peaches using a large spoon or cookie scoop. Leave small gaps between the biscuits.
  8. Sprinkle with turbinado sugar if using.
  9. Bake for 35 to 40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges. If the biscuits are browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  10. Let the cobbler cool on a wire rack for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream and garnish with fresh basil leaves.

Notes

Keep butter cold for flaky biscuits. Don’t overmix biscuit dough. Use ripe but firm peaches. Let cobbler rest 15 minutes before serving. For a flavor boost, toast basil briefly in a dry skillet before chopping.

Nutrition

Keywords: peach cobbler, basil cobbler, summer dessert, peach dessert, biscuit topping, fresh peaches, basil recipe, easy cobbler

Find it online: https://freshforkful.com/fresh-peach-and-basil-cobbler-with-buttery-biscuit-topping/