Cast Iron Peach Cobbler
This classic Southern dessert is made with fresh peaches and a rich, biscuit topping that bakes to golden-brown perfection in a cast iron skillet.
Equipment
- 1 12 inch cast iron pan
Ingredients
- 6 cups peeled and sliced peaches (7-8 peaches)
- ½ cup 100 grams granulated sugar
- 1/4 cup (28 grams) tapioca starch or 2 tablespoons corn starch
- ½ teaspoon vanilla extract
- ½ teaspoon all spice
- ¼ teaspoon nutmeg
- ½ teaspoon diamond crystal kosher salt or 1/4 teaspoon table salt
Biscuit Topping
- 1 ½ cup (213 grams) all- purpose flour
- 5 tablespoons (64 grams) granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1/2 teaspoon diamond crystal kosher salt or 1/4 teaspoon table salt
- ¾ cup buttermilk
- 4 tablespoons melted butter
- 2 tablespoons turbinado sugar
Instructions
- Adjust oven rack to middle position and heat oven to 400°F (204°C).
- Stir peaches, sugar, tapioca starch, vanilla, allspice, nutmeg, and salt together in bowl until combined.
- Transfer mixture to 12-inch cast-iron skillet.
Biscuit Topping
- Whisk flour, granulated sugar, baking powder, baking soda, and salt together in medium bowl.
- Stir in buttermilk and melted butter until just combined.
- Using spoon, scoop out and drop 1-inch pieces of dough onto filling, spaced about 1/2 inch apart.
- Sprinkle biscuits with turbinado sugar.
- Transfer skillet to oven and bake until biscuits are golden brown and filling is thick and glossy, 30 to 35 minutes.
- Serve with vanilla ice cream! Enjoy!
Notes
Freezing. You can freeze the baked cobbler for up to 3 months. After baking, let the cobbler cool completely, then transfer it to freezer-appropriate containers. Label the contents and include the current date. Freeze for up to 6 months. To reheat thaw overnight in the fridge. Place in an oven-safe dish and bake for about 20 minutes in a 350ºF preheated oven.
Reheating. Peach Cobbler is so good warmed up! To reheat the cobbler, use the microwave and reheat in 30-second increments. If you want to reheat it in the oven, bake at 350ºF for 10 minutes, if at room temperature, and about 20 minutes if the cobbler is chilled.
No buttermilk? You can make your own buttermilk substitute at home. Just add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup, then add enough cold whole milk to reach 1/2 cup. Give it a good stir and let it sit for 5 minutes. Your homemade buttermilk is now ready to use in your recipe, even if it looks a little curdled.
I do like to peel my peaches. To do this easily cut a star shape on the bottom of the peach and place them in boiling water for 30 seconds, remove them to a bowl of ice water. The skin will peel off easily.