Peach Cobbler

4.50 from 2 reviews

Fresh peaches baked under a cream biscuit topping with a hint of vanilla. Peach Cobbler baked in a cast iron skillet couldn’t be easier to make. It’s the perfect dessert for casual summer dining.

Prep Time30

Bake Time40

Total Time1 40

Servings:12 servings

Ingredients

3 pounds fresh peaches (peeled, pitted and cut into 1" cubes)
1 lemon (juiced)
¼ teaspoon table salt
6 oz granulated sugar (¾ cup)

Topping

5 oz all-purpose flour (1 cup, see note)
3 ½ oz cake flour (¾ cup)
½ teaspoon table salt
2 teaspoons baking powder
2 oz granulated sugar (¼ cup)
4 oz unsalted butter (cold, cut into ¼" slices)
1 large egg
1 teaspoon vanilla extract
8 oz heavy cream (1 cup)

Instructions

Preheat the oven to 350 °F. Place a 12" cast iron skillet into the oven to preheat (if using a 13" x 9" baking pan you don't need to preheat the pan).
In a large bowl, combine 3 pounds fresh peaches with juice from 1 lemon, ¼ teaspoon table salt and 6 oz granulated sugar. Toss to combine. Set the bowl aside for 30 minutes. Meanwhile, prepare the topping.
Whisk together the 5 oz all-purpose flour, 3 ½ oz cake flour, ½ teaspoon table salt, 2 teaspoons baking powder and 2 oz granulated sugar. Toss 4 oz unsalted butter slices into the flour. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
Whisk 1 large egg and 1 teaspoon vanilla extract into 8 oz heavy cream. Pour the cream into the flour mixture. Toss the mixture with a spoon or spatula until it forms a wet dough.
Pour the peaches into the preheated 12" cast iron skillet or a 13"x 9" baking pan.
Use an ice cream scoop or large spoon to drop dollops of dough over the peaches. Generously sprinkle the top of the biscuits with granulated sugar.
Slide the pan into the oven. Place a sheet of foil on the shelf beneath the cobbler in the oven to catch any peach juice boil over.
Bake until the topping is golden brown and baked in the middle and the juices are bubbling, about 30-35 minutes.
Serve warm or room temperature.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

For a smaller group, the recipe can be halved and baked in an 8" skillet or cake pan.

Nutrition