Description

There’s nothing quite like waking up to the comforting aroma of a freshly baked cobbler. This Overnight Peaches and Cream Breakfast Cobbler combines juicy, tender peaches with a soft, creamy layer and a golden biscuit topping that melts in your mouth. It’s an easy make-ahead dish that lets you prepare everything the night before, so your morning can be stress-free and delicious. Perfect for weekend breakfasts, brunch gatherings, or simply treating yourself to something special, this recipe captures the taste of summer sunshine in every bite.

Ingredients

Scale

For the Peach Filling:

6 cups sliced peaches (fresh or frozen, peeled if fresh)
½ cup granulated sugar
2 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

For the Cream Layer:

1 cup heavy cream
½ cup sour cream (or Greek yogurt)
¼ cup granulated sugar
1 teaspoon vanilla extract

For the Biscuit Topping:

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar
½ cup cold unsalted butter, cut into cubes
¾ cup buttermilk (or whole milk)

Optional Topping:

1 tablespoon coarse sugar (for sprinkling)
Fresh peach slices or mint for garnish

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Instructions

In a large bowl, combine sliced peaches, granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, nutmeg, and salt. Toss gently until the peaches are evenly coated. Set aside for 10–15 minutes to allow the juices to develop.
In another bowl, whisk together heavy cream, sour cream, granulated sugar, and vanilla until smooth. Set aside.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the buttermilk and stir until just combined; do not overmix.
Grease a 9×13-inch baking dish. Spread the peach mixture evenly along the bottom. Pour the cream mixture over the peaches and gently spread to cover.
Drop spoonfuls of the biscuit topping over the cream layer. It’s fine if some fruit shows through. Sprinkle coarse sugar on top if desired.
Cover tightly with plastic wrap or foil and refrigerate overnight to let the flavors meld together.
In the morning, preheat the oven to 350°F (175°C). Remove the cobbler from the fridge and let it sit at room temperature for about 15–20 minutes.
Bake uncovered for 40–45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Let it cool for 10 minutes before serving. Serve warm as is, or top with whipped cream, vanilla yogurt, or a drizzle of fresh cream.

Notes

Fresh or frozen peaches both work well; just thaw and drain frozen ones before use.
Keep the butter cold when making the biscuit dough to ensure a flaky texture.
For a richer cream layer, add 2 tablespoons of softened cream cheese.
Store leftovers in the refrigerator for up to 3 days and reheat before serving.
Add a sprinkle of chopped nuts or oats on top before baking for added texture.
This cobbler can also be served chilled for a refreshing twist on warm mornings.

Prep Time: 25 minutes
Cook Time: 45 minutes