This cobbler stars juicy ripe peaches baked with a touch of sugar, fresh thyme , and a hint of lemon, all bubbling beneath golden, tender buttermilk biscuits . Earthy and aromatic, this dessert delivers balance: sweet, tangy, herbaceous, and comfortingly buttery.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 35 minsTotal Time 1 hrFor the Peach Filling
7 ripe peaches (about 2½–3 lbs), peeled and sliced
½ cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
1 ½ tsp cornstarch
1 ½ tsp fresh thyme leaves (plus more for garnish)
Pinch of salt
For the Buttermilk Biscuit Topping
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 tbsp cold unsalted butter, cubed
¾ cup cold buttermilk
Optional: 1 tbsp coarse sugar for sprinkling
Preheat & Prep
1
Preheat oven to 375°F (190°C) .
Butter a 9-inch baking dish or deep pie dish.
Make the Peach Filling
2
In a large bowl, combine sliced peaches , sugar , lemon juice & zest , cornstarch , thyme , and a pinch of salt .
Toss gently until peaches are evenly coated.
Transfer mixture to your prepared baking dish and spread into an even layer.
Make the Biscuit Topping
3
In another bowl, whisk together flour , sugar , baking powder , baking soda , and salt .
Cut in the cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
Pour in buttermilk and stir just until a sticky dough forms (don’t overmix).
Scoop dough into 6–8 rough mounds and place on top of the peach filling. Leave small gaps for steam to escape and juices to bubble.
Bake
4
Bake for 35–40 minutes , or until the biscuits are golden and the peach filling is bubbling thickly at the edges.
If biscuits brown too quickly, tent lightly with foil in the last 10 minutes.
Cool & Serve
5
Let cobbler cool for 10–15 minutes before serving—this allows the juices to thicken.
Spoon into bowls and top with a dollop of whipped cream or a scoop of ice cream.
Tips for Success
6
Don’t skip the thyme—it adds a gentle, herbal note that pairs beautifully with peaches.
Use very ripe peaches for best flavor and juiciness.
If you don’t have fresh thyme, substitute with ¼ tsp dried thyme (but use sparingly).
Variations
7
Add blackberries or raspberries for a peach-berry twist.
Replace thyme with basil , lavender , or rosemary for a different herbal note.
Use nectarines or plums in place of peaches, or mix them.
Suggested Pairings
8
Serve with: Vanilla ice cream, crème fraîche, or honey whipped cream
Drink: Earl grey tea, Prosecco, or sweet white wine
After: A small glass of peach schnapps or chilled herbal tea
Ingredients For the Peach Filling
7 ripe peaches (about 2½–3 lbs), peeled and sliced
½ cup granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
1 ½ tsp cornstarch
1 ½ tsp fresh thyme leaves (plus more for garnish)
Pinch of salt
For the Buttermilk Biscuit Topping
1 ½ cups all-purpose flour
2 tbsp granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 tbsp cold unsalted butter, cubed
¾ cup cold buttermilk
Optional: 1 tbsp coarse sugar for sprinkling
Directions Preheat & Prep
1
Preheat oven to 375°F (190°C) .
Butter a 9-inch baking dish or deep pie dish.
Make the Peach Filling
2
In a large bowl, combine sliced peaches , sugar , lemon juice & zest , cornstarch , thyme , and a pinch of salt .
Toss gently until peaches are evenly coated.
Transfer mixture to your prepared baking dish and spread into an even layer.
Make the Biscuit Topping
3
In another bowl, whisk together flour , sugar , baking powder , baking soda , and salt .
Cut in the cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
Pour in buttermilk and stir just until a sticky dough forms (don’t overmix).
Scoop dough into 6–8 rough mounds and place on top of the peach filling. Leave small gaps for steam to escape and juices to bubble.
Bake
4
Bake for 35–40 minutes , or until the biscuits are golden and the peach filling is bubbling thickly at the edges.
If biscuits brown too quickly, tent lightly with foil in the last 10 minutes.
Cool & Serve
5
Let cobbler cool for 10–15 minutes before serving—this allows the juices to thicken.
Spoon into bowls and top with a dollop of whipped cream or a scoop of ice cream.
Tips for Success
6
Don’t skip the thyme—it adds a gentle, herbal note that pairs beautifully with peaches.
Use very ripe peaches for best flavor and juiciness.
If you don’t have fresh thyme, substitute with ¼ tsp dried thyme (but use sparingly).
Variations
7
Add blackberries or raspberries for a peach-berry twist.
Replace thyme with basil , lavender , or rosemary for a different herbal note.
Use nectarines or plums in place of peaches, or mix them.
Suggested Pairings
8
Serve with: Vanilla ice cream, crème fraîche, or honey whipped cream
Drink: Earl grey tea, Prosecco, or sweet white wine
After: A small glass of peach schnapps or chilled herbal tea
Peach & Thyme Cobbler with Buttermilk Biscuits
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