This classic peach cobbler recipe is incredibly easy to make from scratch, using fresh peaches and a blend of sugar and spices, and a rustic biscuit dough on top, baked until browned and bubbling. Truly the BEST!
Prepare the Filling: Combine the sliced peaches, lemon juice, sugar, cinnamon, nutmeg, salt and tapioca in a large bowl; set aside for 10-15 minutes.
Make the Cobbler Topping: Whisk together the flours, baking powder, baking soda, sugar and salt in another large bowl. Toss the butter pieces with your fingers, and work them into the flour mixture until it is the texture of coarse meal, with little pea-size pieces. Pour the buttermilk on top and, using a fork, mix until just combined.
Pour the peaches into a 9x13-inch (or other 3-quart) baking dish. Drop the cobbler topping dough by the spoonful all over the peach filling.
Bake until the fruit is bubbling and the topping is golden brown, 50 to 60 minutes. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Using Frozen Peaches: Substitute 6 cups (or approximately 32 ounces) of sliced frozen peaches for the fresh peaches in this recipe. Thaw and drain before using.
Using Canned Peaches: Substitute 32 ounces of canned peaches. Drain well before you using.
Substituting Other Fruit: Other stone fruit, like nectarines, plums, or apricots, would make a wonderful substitute for the peaches.
Instant Tapioca: This is a wonderful thickening agent for fruit desserts and is found in most grocery stores. If you cannot get it, you can substitute an equal amount of flour or cornstarch.
Buttermilk: If you are out of buttermilk, you can use this substitution hack - put 1 tablespoon lemon juice or white vinegar in a measuring cup + enough milk to make 1 cup. Let stand for 5 minutes. Use ¾ cup for the recipe and save the remainder for another recipe or discard.
How to Store & Reheat: Cover with plastic wrap and store in the refrigerator for up to 4 days. Reheat in the microwave or in a 350-degree oven until warmed through, about 20 minutes (cover with aluminum foil if browning too much).
Make-Ahead: The biscuit dough can be made up to 2 days in advance and stored, covered, in the refrigerator.
Tips for Serving: Cobbler is best served warm or room temperature, along with vanilla ice cream or homemade whipped cream.