Concede Summer’s End with Vanilla-Biscuit Peach & Plum Cobbler

I had another post in queue for you for today, but it rightfully got shoved to the back burner mere minutes after I scraped my bowl of cobbler clean on Wednesday and declared I had to share this simple summer dessert.

We’re hanging onto summer by a thread. Noah goes back to school next week  and Mateo has his first day of preschool after the long weekend.

Recipes featuring pumpkin and apples are already making an appearance, and they are making me nervous. I feel like I haven’t eaten enough Corn on the Cob with Feta-Mint Butter, or Marinated Tomatoes. Just the other night I tweeted:

I love fall flavors as much as anyone, but for now, let’s give summer fruit it’s deserved due – and this cobbler is the best vehicle I can possibly think of.

Use up any and all stone fruit you have softening on the counter or wrinkling in the crisper. I promise you won’t notice the imperfections on the skin once the fruit is tucked under a tender, vanilla-scented biscuit crust.

In the version pictured above (hastily, via Instagram), I used exactly 1 nectarine, 5 small peaches, and 8 tiny yellow plums – and it was perfect.

I’m urging you, friend to friend: seize the day and make this Vanilla-Biscuit Peach & Plum Cobbler this weekend. If you share it with loved ones, as we did, all the better.

Vanilla-Biscuit Summer Peach & Plum Cobbler

Tuck the season's best stone fruit under a tender, vanilla-scented biscuit crust and call it dessert.
5 from 2 votes
Print Pin Rate
Course: Desserts
Servings: 6 people
Calories: 292kcal
Author: Aimee


  • 1/2 cup demerara sugar
  • 1 Tablespoon cornstarch
  • 4 cups sliced peaches plums, or nectarines (or any combo of all 3)
  • 1 Juice of half a lemon
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar or vanilla sugar, if you have it
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoons unsalted butter cold
  • 3/4 cup buttermilk
  • 1/4 teaspoon vanilla seeds or 2 teaspoons vanilla added to buttermilk


  • vanilla sugar


  • Preheat oven to 350F and round up a medium-sized baking dish (I used a 1 3/4qt oval baker from Le Creuset).
  • In a medium bowl, toss sliced stone fruit with lemon juice. Sprinkle with demerara sugar and cornstarch and combine well. (I use my hands). Transfer fruit to the baking dish and spread to cover the bottom.
  • In another, smaller bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
  • Using a box grater, grate cold butter to the flour mix and toss to combine.
  • Add buttermilk and vanilla and fold biscuit batter together gently, until just combined. Scoop dough in dollops onto the peaches; don't worry if all the fruit is not covered.
  • Sprinkle top with a tablespoon of vanilla sugar and place in the oven. Bake for about 30 minutes, or until the fruit is bubbly around the edges and the vanilla biscuit is golden brown.
  • Remove from oven and let stand until the bubbling has subsided. Serve warm with whipped cream or vanilla ice cream.


Calories: 292kcal | Carbohydrates: 54g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 222mg | Potassium: 337mg | Fiber: 2g | Sugar: 35g | Vitamin A: 560IU | Vitamin C: 11.6mg | Calcium: 79mg | Iron: 1.4mg


What summer fruit or vegetable are you going to be sad to say good-bye to?

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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  1. Its sad that the summer will end..But I’m thankful that you shared to us this kind of recipe..I cant wait to share to my family they like this also..

  2. Good. I was hoping you’d share the recipe!

  3. Mmm….I’m really enjoying peaches right now and this would be a perfect way to serve them. Hockey starts on Sunday night (yes, ice hockey!) so while we may be doing winter activities in August, I’m determined to serve summer as long as I can.

  4. Noooo! Summer can not be over yet! Stone fruits are my favorite and I’ve been on a biscuit kick lately to this is talking to me, adding this to my labor day weekend desserts.

  5. Amber | Bluebonnets & Brownies says

    5 stars
    “Use up any and all stone fruit you have softening on the counter or wrinkling in the crisper.” – How did you know? I’ve got a bag full of peaches.
    I’m really sad that I seem to have missed this year’s blackberry crop. With all the traveling I’ve been doing, I’ve missed the last 5 market days, and with it, the blackberries. I don’t want to waste my money on the flavorless ones at the grocery store, so I’ll wait til next year for my pie.

  6. I am totally still holding onto summer. I always get excited for fall, but the end of summer foods are my favorite. This is something that I’d totally devour!

  7. I have 3 boxes of peaches on my counter right now! I am planning to make chutney, fruit leather, butter and nectar with them, but today they were in oatmeal for breakfast and I’m thinking tomorrow’s breakfast will be this cobbler. Yay!

  8. I will miss raspberries and peaches so much. This looks awesome!

  9. What a great recipe! I posted it in my blog today and will make it this weekend. I’ll send you my pictures.

  10. kelly (@kelly_bakes) says

    This recipe is not at all helping to stop my urge to go peach picking tomorrow 😡

  11. Yum, this looks and sounds delicious! I’m not ready to say goodbye to any of the wonderful summer produce I’ve been enjoying, it’s my favorite time of year as far as fruits and veggies go for sure!

  12. This looks DELICIOUS! I am printing the recipe and plan to make it this weekend. Thanks for the inspiration.

  13. It felt a little wrong buying some pumpkin today. I’m not ready to let summer go either.

  14. Going shopping for ingredients at the Farmer’s Market first thing in the morning. This a great end of the summer treat.

  15. 5 stars
    Hi Aimee! I made an adapted (gluten-free, vegan) version of this tonight and it turned out perfectly with lots of compliments from my husband, thanks much! I liked the vanilla in the topping. I love demerara sugar, but what I had and used is coconut sugar, a slightly smaller quantity of it it in the peaches (1/4 cup) since the peaches were ripe and we are used to our desserts being on the less-sweet side. I also used Pamela’s Gluten Free baking mix, unsweetened soy milk, and coconut oil. I usually make crisps, everyone liked the change of pace of having a cobbler.

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