Peach Cobbler
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.
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.
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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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!