Skillet Peach Cobbler
Ripe summer peaches bubbling under craggy drop-biscuit topping, baked in a cast iron skillet until the edges caramelize. Serve it warm with vanilla ice cream and let the whole thing collapse into the bowl.
- Course
- Desserts
- Time
- 1 hr
- Servings
- 8
Cooking Notes
- Let the peaches sit with sugar, cornstarch, and lemon before baking so they release juice and the thickener is evenly distributed.
- Keep the butter for the biscuit topping cold and mix the dough minimally. Small cold pieces of butter create a lighter, more tender topping in the oven.
- Leave gaps between the spoonfuls of biscuit dough so steam can escape and the fruit can bubble up around the edges instead of trapping a wet layer underneath.
Recipe Card
Skillet Peach Cobbler
By Gabriella
- Category
- Desserts
- Total Time
- 1 hr
- Difficulty
- Easy
Ingredients
- 3 lbs ripe peaches, sliced
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar for the topping
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter, cubed
- 3/4 cup buttermilk
- Coarse sugar for sprinkling
Instructions
- 1
Toss the sliced peaches with the sugar, cornstarch, and lemon juice and let them sit fifteen minutes so they release their syrup.
- 2
Pour the fruit into a buttered ten-inch cast iron skillet and slide it into a 400°F oven while you make the topping.
- 3
Rub the cold butter into the flour, sugar, baking powder, and salt until the mixture looks like coarse gravel, then stir in the buttermilk just to combine.
- 4
Drop craggy spoonfuls of dough over the hot fruit, leaving gaps for steam, and sprinkle everything with coarse sugar.
- 5
Bake thirty-five minutes until the biscuits are golden and the juices bubble up thickly at the edges. Rest ten minutes before serving.
