I created this with peaches instead of the berries as I had a couple of cans in my pantry. I used really strong buttermilk as I read that it rarely goes bad but that many people think it smells bad. The results were awesome.

Next time I make it I am going to use fresher buttermilk but I can heartily recommend this recipe. It was rather soupy because I used canned fruit instead of fresh (drained) but I think with fresh fruit this would be a perfect cobbler.

The crust caramelizes because of the 400°F oven and fluffs up perfectly. If you don't have self-rising flour add 1 and 1 half teaspoons of baking powder and a half teaspoon of salt.

As a final flourish of my own I also dusted the top with a very light sprinkle of cinnamon.

There are four people in the house and there were absolutely no leftovers. Now that I have this recipe I will NEVER use a biscuit cobbler recipe again.

About how many fresh peaches would you use?

This was the most delicious and easy recipe that I have tried in a long time. I used a bag of frozen (but thawed) sweet cherries and a half bag of frozen peaches (but thawed). I loved the way the topping came out in the the hot oven. You must try this!

This is a wonderful cobbler recipe. I used the most decadent buttermilk available and I think it made the cake-like topping that much better. If you think your fruit will be too juicy, try tossing it with 2-3 tablespoons of tapioca starch.
An hour in the oven would have been too long. Mine was dark brown after 30 minutes and throughly cooked.

Used three fresh peaches and 1.5 cups frozen blueberries. Really nice combination. Replaced half the sugar with Splenda. The buttermilk crust is the star of the show! 🌟️