Peaches and plums baked with a simple whole grain buttermilk biscuit topping make the perfect summer dessert. It’s easy to throw together and even better with a scoop of vanilla ice cream. I made this peach and plum cobbler with fresh milled soft white flour and no refined sugar for a lightened up treat.
Tender peaches and soft plums are nestled under a lightly sweetened biscuit topping. You can even make it sugar-free! Does it get any better than that? This timeless dessert is pure comfort food and it can be made just a bit healthier with a few easy swaps.
Peach and Plum Cobbler with Fresh Milled Buttermilk Biscuits
If you love classic, comforting desserts, this would be perfect for you. Peach cobbler is a classic for a reason. Adding the plums takes this to another level in both taste and texture. However, if you don’t have plums available, feel free to make this with all peaches and it will still be every kind of delicious.
For another classic comfort food dessert, check out my Apple Crisp, made with oats, fresh milled flour and no refined sugar.
About This Recipe
This recipe originally came from a magazine, many moons ago. As usual, I have adapted it to my preferences but the stars of the show, peaches and plums, remain the same.
For many of my recipes, I like to swap in my preferred alternatives whenever possible. Most often, that means using fresh milled flour instead of all-purpose and alternative sweeteners instead of refined white sugar. However, you can definitely use your preferred flour and sweetener. After all, the best thing about baking at home is making things exactly the way you want them!
Ingredients
Key Ingredients
Peaches and Plums: I like to use fresh peaches and plums in the summer when these fruits are in season. However, if fresh peaches are not available, frozen work great year-round. I have never seen frozen plums available at any store but an all-peach cobbler is delicious on its own. Simply double the amount of peaches and skip the plums.
Sweetener: I like to substitute all or part of the sugar for allulose or other sugar-free sweeteners. You can definitely use white sugar or your favorite granulated sweetener that subs 1 to 1 with sugar. In this case, I used only allulose for both the filling and topping with great results.
Flour: I used 100% fresh milled unsifted soft white wheat for my biscuit topping. If you mill at home, use any soft grain you like. If using store-bought flour, use all-purpose or whole white wheat. Keep in mind, the flour you use will affect the texture of the finished product.
I found the biscuits using fresh milled flour to be soft and fluffy, but of course, a little different than biscuits made with all-purpose flour would be.
Buttermilk: I used regular store-bought buttermilk. I have also used home-based unsweetened kefir successfully.
Other ingredients: You’ll also need basic pantry and fridge ingredients including cornstarch, butter, baking soda, baking powder and salt.
Instructions
The most difficult step is waiting for this to cool before eating!
- Prep: Grease a 9 x 13-inch baking dish. Peel and slice the peaches. Slice the plums. Add fruit to a large bowl and toss with sweetener and cornstarch until coated.
- Bake: Spread fruit in prepared baking dish and bake 10 minutes.
- Make biscuits: While fruit is baking, whisk the flour, 1/4 cup sweetener, baking powder, salt and baking soda in medium mixing bowl. A couple minutes before the fruit will finish pre-baking, cut the butter into the flour mixture until the mixture is crumbly, with pea size or smaller lumps throughout. Stir in buttermilk just until flour mixture is moistened.
- Second bake: Remove pan from oven. Drop biscuits by spoonfuls or scoops over the partially cooked fruit. Bake until biscuits are golden brown, about 20-25 minutes.
- Cool: Allow to cool 15-20 minutes before serving. It should be warm but not piping hot.
Serving Suggestions:
Most cobblers are best served warm and this is no exception. The biscuit topping will be soft and tender when served warm but hardens a bit at room or fridge temperature.
If keeping things low sugar is important to you, make sure to use a no-sugar-added ice cream when serving. You could also top it with just a spoonful of no-sugar or lightly sweetened whipped cream. Or simply enjoy as is. Regardless how you serve it, it’s going to be delicious!
FAQs
Can I use frozen peaches or other fruit?
Of course! You can use many different fruits or combinations of fruits. I personally have only made this peach and plum combination or just peach cobbler. However, other fruits commonly used in cobblers include berries, apples, pears, cherries, and apricots. Depending on the fruit’s moisture content, you may need to adjust the cornstarch to thicken the filling appropriately.
Can I make this gluten-free?
I haven’t personally tested this but I believe using an all-purpose gluten-free flour instead of regular flour would work well. Make sure your cornstarch is also gluten-free. If in doubt, test a batch (or half batch) of biscuits on their own to make sure you like the result. Just scoop the mixture by spoonfuls on a greased baking dish or pie pan and bake for 20-25 minutes. If you like the biscuits on their own, they will be perfect on top of the cobbler.
How should I store any leftovers?
Refrigerate any leftovers, tightly covered, for 3-4 days. Warm individual servings in the microwave for 20-30 seconds.
Other recipes you might like:
Peach and Plum Cobbler with Fresh Milled Buttermilk Biscuits
Ingredients
Filling
- 2 lbs peaches about 5 large peaches
- 2 lbs plums about 7-8 plums
- 1/4 cup sugar or alternative granulated sweetener
- 1 1/2 tbsp cornstarch use 2 tbsp if your fruit is very juicy
Biscuit Topping
- 1 ½ cup (180g) flour I used fresh milled soft white wheat
- 3/4 cup sugar or alternative granulated sweetener
- 1 tsp baking powder
- ¾ tsp salt
- ¼ tsp baking soda
- 4 tbsp butter
- ¾ cup buttermilk
Instructions
- Heat oven to 400°F.
- Butter a 9 x 13 baking dish. Peel and slice peaches. Slice the plums. Add fruit to a large bowl and toss with 3/4 sugar and cornstarch until coated.
- Spread fruit in prepared baking dish and bake 10 minutes.
- While the fruit is baking, whisk the flour, 1/4 cup sugar, baking powder, salt and baking soda in medium mixing bowl. A couple of minutes before the fruit will finish pre-baking, cut in the butter into the flour mixture until the mixture is crumbly, with pea size or smaller lumps throughout. Stir in buttermilk just until flour mixture is moistened.
- Remove pan from oven and drop biscuits by spoonful's over the partially cooked fruit. Bake uncovered until biscuits are golden brown, about 20-25 minutes.
- Allow to cool for 15-20 minutes. It should be warm but not piping hot.