Fresh summer peaches shine in this Cast Iron Peach Cobbler.With warm spices, a brown sugar sauce, a gluten-free variation, and flaky sweet biscuits, this dessert is summer in a skillet!
1 ¾cup(or 210g) all-purpose flour or 1-to-1 gluten-free flour blend
½cupgranulated white sugar
¼teaspoonsalt
1 ½teaspoonbaking powder
¾cupbuttermilkextra cold
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Melt 2 tablespoons of butter in a cast iron skillet (or large non-stick and oven-safe skillet) over medium heat.
Add the peaches, brown sugar, cinnamon, and nutmeg to the skillet. Stir Well. Bring the peaches to a simmer and cook for 7-8 minutes, stirring every minute or so, or until the peaches are softened and the juices are thickened. Remove the skillet from the heat.
In a medium-size mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined. Add the remaining ¼ cup of cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining. Note: we want it to look like the milk is only about 80% mixed in and this is OK! This will keep the biscuits nice and tender, as over-mixing them makes them tough and chewy.
Spoon the batter in 2-4 tablespoon scoops over the peaches, spacing the scoops 1-2 inches apart.
Bake the skillet in the preheated oven for 32-35 minutes, or until the biscuits are golden brown and the peach juices have thickened.
Enjoy the cobbler hot or let it cool for 30 minutes - 1 hour before serving. Serve with vanilla frozen yogurt, vanilla ice cream, or whipped cream.
Notes
How to Make Buttermilk, just add a scant tablespoon of distilled white vinegar to a measuring cup and fill the cup with milk to the ¾ cup line. Stir and rest for 5 minutes, or until the milk curdles.
Using Frozen or Canned Peaches: You can also make this skillet peach cobbler with frozen peaches or canned peaches. If using frozen, defrost before adding to the skillet or add extra cooking time, until the peaches are juicy, heated through, and tender.
Dietary Adaptations:
Gluten-Free: Substitute a 1-for-1 gluten-free flour blend for the all-purpose flour and follow the recipe directions as listed.
Dairy-Free/Vegan: Use vegan butter or coconut oil in place of butter and make your own buttermilk using plant milk (see my notes above on how to make buttermilk).
Storage Directions: Leftover peach cobbler keeps covered in the refrigerator for 3-4 days. It can also be frozen in a freezer-safe container for up to 2 months.