Brown Butter Peach and Blackberry Cobbler with Buttermilk Drop Biscuits

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This rustic Southern-inspired cobbler layers jammy summer peaches and blackberries under tender, golden buttermilk drop biscuits finished with a nutty brown butter honey drizzle. Bubbling fruit meets crisp-edged dough for the ultimate warm-weather dessert, best served warm with a scoop of vanilla ice cream.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 38 gSugar
• 5 gProtein
• 380 mgSodium
• 320 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fruit filling

• 6 cups peeled and sliced ripe peaches (about 6 medium)
• 2 cups fresh blackberries
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt

For the buttermilk biscuit topping

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tsp vanilla extract

For the brown butter honey drizzle

• 3 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp heavy cream
• 1/2 tsp flaky sea salt
• 1/4 tsp vanilla extract
• 1 tsp lemon zest

Directions

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a large bowl, toss the peaches, blackberries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt until evenly coated; spread in the prepared dish and let macerate 10 minutes.
3. In another bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
4. Stir the cold buttermilk and vanilla together, then pour over the dry ingredients and mix with a fork just until a shaggy, sticky dough forms; do not overmix.
5. Drop 8 to 10 biscuit mounds over the fruit, leaving gaps so the juices can bubble up around the dough.
6. Bake for 40 to 45 minutes, until the biscuits are deeply golden on top and the fruit juices bubble thickly at the edges of the dish.
7. While the cobbler bakes, melt the 3 tablespoons butter in a small saucepan over medium heat, swirling until the milk solids turn amber and the butter smells nutty, about 3 to 4 minutes. Off the heat, whisk in the honey, cream, flaky salt, vanilla, and lemon zest.
8. Let the cobbler rest for 10 minutes so the juices thicken, then drizzle generously with the brown butter honey sauce and serve warm with vanilla ice cream.

Cook’s Notes

• Use freestone peaches and let the sliced fruit rest with the sugar for 10 minutes to draw out juices before baking for a thicker, glossier filling.
• Frozen blackberries can be substituted for fresh; do not thaw them first or the filling will turn watery.
• Keep the butter and buttermilk very cold for the flakiest, tallest biscuits—warm dairy will melt the butter and deflate the topping.
• The brown butter honey drizzle can be made up to 3 days ahead and gently rewarmed before spooning over the cobbler.
• Toss in a handful of raspberries or blueberries along with the blackberries for a colorful mixed-berry variation.

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