If you have fresh peaches on hand, you won't regret baking them in this warm and sweet, cobbler dessert.
Prep Time5 minutesmins
Cook Time35 minutesmins
Course: Dessert
Keyword: peach cobbler, peaches
Author: Monique Creary
Ingredients
Filling
3peachespeeled, pitted and sliced into 1/2" thick wedges
1tablespoongranulated sugar
1/2tablespooncornstarch
1teaspoonlemon juice
1/2teaspooncinnamon
pinchof salt
Topping
3/4cupall-purpose flour
3tablespoonsunsalted buttercold, cut into small chunks
1tablespoongranulated sugar
1/4cupbuttermilk*
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
Instructions
Preheat the oven to 350°F. Lightly grease a 6.5" cast iron skillet (I used a coconut oil spray) and set aside.
In a medium bowl mix together the ingredients for the filling: the sugar, cornstarch, cinnamon and salt. Add in the sliced peaches and lemon juice. Pour the filling into the cast iron skillet and bake in the oven for 15 minutes.
While the filling is baking, prepare the topping: In a large bowl, use a whisk to mix together the flour, sugar, baking powder, baking soda and salt. Use a pastry blender (or your fingers) incorporate the chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Slowly mix in the milk until a wet dough forms.
When the peaches have finished baking, remove the skillet from the oven. Raise the temperature to 400°F.
Drop large spoonfuls of the topping batter over the peaches. Return the skillet to the oven and bake until the topping is golden-brown (about 20 minutes). Allow the peach cobbler to cool in the pan for 15 minutes before serving.
Notes
If you don't have buttermilk, you can easily substitute it for regular milk that is mixed with about 1/2 teaspoon of lemon juice or white vinegar, and just let it rest for about 5 minutes before using in the recipe.