Peach Cobbler with Buttermilk Dumpling Topping

Ripe peaches are a sure sign that summer is rounding into form here in New England.  A few years back, our region’s entire peach crop was lost to a late spring freeze.  Local orchards found themselves without a single peach to harvest. It was devastating for those of us who adore peaches and look forward to having them each August.

While I have always loved ripe peaches, that summer without them made me appreciate them even more. My habit of buying a dozen or so pounds of local peaches grew to two dozen, sometimes more. I stock them in the pantry, in the freezer, and eat as many as possible while they are at their peak. I have heeded Mother Nature’s reminder that they might not be plentiful next season.

I’ve been making a Bourbon Peach Pie with Brown Sugar Streusel Topping for years now. It’s a family favorite, but I don’t always find myself with enough time to make a pie on a busy summer day.  This summer, I set out to create a cobbler recipe that would be equally delicious and require less time in the farmhouse kitchen to pull together. 

My pie features a sugary streusel topping, but I wanted something a bit different for the cobbler.  After a little reading and browsing through my recipe collection, I decided to do a slightly sweetened take on the soft dumplings I make with Chicken and Dumplings. I knew that the combination of a fluffy buttermilk biscuit style dumpling on top of the syrupy bourbon peaches would be a delicious one.

I was right.  It was so good topped with a scoop of vanilla ice cream or whipped cream. The peaches were thick and flavorful and the biscuit dumpling was just the right amount of dough to soak up that yummy peach flavor without covering it up. It was delicious for days unlike a peach pie which suffers greatly when kept for a few days, reducing the pie crust to a soggy mess.

This cobbler just might become our favorite peach dessert.  It’s so easy to prepare, bakes up quickly, and keeps deliciously for days.  You can be certain that I’m stocking the freezer with local peaches so that we can enjoy this beautiful and delicious dish all winter long.  When the snow is piling up outside, a luscious bite of this warm cobbler will be a welcome reminder that we’re one day closer to the next peach season and that we have plenty of peaches stocked away just in case.

This recipe doesn’t require any special kitchen tools or equipment, but I do have a few that I reach for whenever I make it.

I find that a serrated peeler is an amazing help to easily remove the skin from the fruit without wasting any of the ripe fruit beneath. A serrated peeler is great for ripe, tender fruit like peaches, nectarines, tomatoes, and pears.

You can learn more about how I use my serrated peeler and why it has a permanent spot in my kitchen here:

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Bourbon Peach Cobbler with Buttermilk Biscuit Dumpling Topping

Ingredients

For the Peaches:

• 4 – 5 peaches approximately 1 pound, peeled and cut into wedges
• 2 Tablespoons bourbon
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 Tablespoons cornstarch
• ½ teaspoon cinnamon
• 1/8 teaspoon salt

For the Topping:

• 1 ½ All-purpose flour
• ½ cup cornstarch
• 2 Tablespoons sugar
• 1 Tablespoon baking powder
• ¼ teaspoon salt
• 1 stick butter melted
• ¾ cup buttermilk
• 2 Tablespoons heavy cream
• 1 Tablespoon coarse raw sugar

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Butter a deep dish pie plate or casserole dish.
• In a large bowl, combine the bourbon, sugars, cornstarch, cinnamon, and salt. Stir until the mixture is smooth. Add the peach slices and stir gently to coat them. Transfer the mixture to the buttered baking dish.
• In a large bowl, combine the ingredients for the buttermilk dumpling topping. Add the flour, cornstarch, sugar, baking powder, and salt to the bowl. Using a whisk or spoon, mix the dry ingredients to break up any lumps and combine them. Add the melted butter and stir briefly until small pea-sized clumps form. Add the buttermilk and stir just until the dough has come together. Take care not to overmix. The dough will be very wet and sticky.
• Using large spoons or an ice cream scoop, transfer the topping to the baking dish, gently placing mounds of the dough on top of the peaches, leaving a small perimeter around the edge uncovered. This space will allow steam to escape as the peaches bubble away in the oven. Continue until all of the topping has been placed in the dish.
• Using a pastry brush, gently brush the heavy cream over the top of the dough. Sprinkle the coarse raw sugar evenly on top of the topping. Place the baking dish on top of a rimmed baking sheet in case the filling bubbles over while baking and transfer it to the preheated oven.
• Bake for 20-30 minutes until the topping is light golden brown and the peach mixture is bubbly and thickened. The baking time will vary slightly based on how juicy the peaches are. You can test the dumplings for doneness with a toothpick much like you would test a cake. If the toothpick comes out clean or with small crumbs attached, the dumplings are fully baked.
• Remove the cobbler from the oven and allow to cool. Serve warm with a scoop of vanilla ice cream or a generous dollop of whipped cream.

Notes

I find that a serrated peeler is an amazing help to easily remove the skin from the fruit without wasting any of the ripe fruit beneath. A serrated peeler is great for ripe, tender fruit like peaches, nectarines, tomatoes, and pears.

Tried this recipe?Mention @1840Farm or tag #1840FarmFood! We can’t wait to see what you make!