Cast Iron Peach Cobbler
Transform fresh peaches into a warm, caramelized masterpiece. My Cast Iron Peach Cobbler is pure dessert magic in a skillet all warm and cozy under a buttery delicious cobbler!
Equipment
- 1 Cast iron pan (not a skillet)
Ingredients
Peach Filing
- 8 whole peaches ripe but firm and sliced
- 1/4 cup bourbon or juice of 1 lemon
- 1/2 cup light brown sugar packed
- 1/4 cup white sugar plus a dash for dusting
- 2 tbsp corn starch
- 2 tsp ceylon cinnamon plus a dash for dusting
- nutmeg just a pinch
Cobbler Topping
- 1 1/4 cup all purpose white flour
- 1 1/2 tsp baking powder
- 1/4 tsp Kosher salt
- 12 tbsp unsalted butter placed in the freezer to firm
- 2/3 cup whole fat milk set out to take off chill
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the peaches in half and discard the pit. Cut the peaches into ½-inch thick slices and place in the 10-inch cast-iron skillet.
- Pour the bourbon (or the lemon juice) over the top of the peaches, then sprinkle the remaining filling ingredients (sugars, cornstarch and cinnamon) over the top. Cook on medium heat, stirring frequently to make sure the sugars do not burn, until syrupy (4-5 minutes).
- While you are stirring that mixture, combine the flour, baking powder, and salt in a large bowl.
- Slice the cold butter into thin slices and add to the flour mixture. Crumble in the butter using your hands, until the flour becomes fine crumbs.
- Now make a well in the middle of the flour and pour in the milk and vanilla. Mix until the flour is fully incorporated with the liquids.
- Using a tablespoon, drop large scoops of the batter directly into the cast iron pan over the top of the peaches. Lightly dust the top with sugar and cinnamon.
- Bake for 25-30 minutes, or until golden brown. Cool for 5 minutes before serving.
Notes
The cobbler can be stored covered and at room temperature for 2 days, or in the refrigerator for 3-4 days.