Cast-Iron Peach Cobbler
The kind of summer dessert that ruins store-bought sweets for you forever. Get it bubbling, top it right, and don't skip the ice cream.
Prep: 25 minutesCook: 35 minutesServes 8
Peach Filling
| Item | Quantity |
|---|---|
| Ripe Peach Chunks | 950g (7 cup) |
| Granulated Sugar | 60g (1/3 cup) |
| Brown Sugar— packed | 60g (1/4 cup) |
| Salt | 1 tsp |
| Lemon Juice | 25g |
| Vanilla Extract | 1 tsp |
| Cornstarch— for the slurry | 25g (3 tbsp) |
| Water— cold, for the slurry | 20g |
| Water— additional, only as needed for firm or underripe peaches | 85g (1/3 cup) |
Steps
- Toss the peach chunks with both sugars and salt. Let stand for 5 minutes.
- In a saucier (not the cast-iron skillet), cook the peaches and their liquid over medium-high heat for 5-10 minutes, stirring occasionally, until the fruit begins to soften and the liquid releases and reduces by about half.
- Mix the cornstarch and water until smooth to make a slurry. Pour the cornstarch slurry into the simmering peaches, return to a full boil, and cook for 1 minute.
- Pull off heat and stir in the lemon juice and vanilla; the filling should be thick and pourable.
- Spread it evenly in the prepared skillet and let cool while making biscuits.
Biscuits
| Item | Quantity |
|---|---|
| Unsalted Butter— diced and frozen | 155g (1 stick + 3 tbsp) |
| All-Purpose Flour | 180g (1 1/2 cup) |
| Granulated Sugar | 145g (3/4 cup) |
| Baking Soda | 1/2 tsp |
| Baking Powder | 1 1/2 tsp |
| Salt | 1 1/2 tsp |
| Buttermilk | 120g (1/2 cup) |
| Demerara Sugar— for topping |
Steps
- Pulse the sugar, flour, baking soda, baking powder, and salt in a food processor.
- Add the frozen butter and pulse until the mixture looks like fine gravel with small butter pieces visible.
- Transfer to a bowl, add the buttermilk, and toss gently with a fork just until a shaggy dough forms and no loose flour remains.
Assembly and Baking
| Item | Quantity |
|---|---|
| Vanilla Ice Cream— for serving |
Steps
- Heat the oven to 425°F with convection off. Lightly spray a 12-inch cast-iron skillet.
- Dice the butter into 1/2-inch cubes and freeze it while you make the filling.
- Portion the dough into 10–11 tall mounds, place evenly on top of filling with about 2 inches between them.
- Top biscuits with raw sugar and bake at 425°F/220°C with convection off for 25–28 minutes, until deeply golden and bubbling hard between the biscuits.
- Rest for 45–60 minutes. Serve warm with vanilla ice cream.
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