An easy and delicious peach cobbler recipe made with fresh Georgia peaches in a cast iron skillet with a buttery biscuit topping.
Author: Buy This Cook That
, pitted, sliced
Preheat oven to 400 degrees F (200 degrees C).
In a 10 inch cast iron skillet, heat
Butter (2 Tbsp)
over medium heat. Add the
Granulated Sugar (2/3 cup)
Lemon Juice (1/2 tsp)
Vanilla Extract (1/2 tsp)
Ground Ginger (1 pinch)
Salt (1 pinch)
. Stir and cook the peaches until bubbly, about 5 minutes.
Reserve 3 tablespoons of the juice from the skillet and set aside.
Corn Starch (1/2 tsp)
in a small bowl with a spoon of water. When blended, stir into the peach mixture well. Reduce heat to low and cook and stir for another 5 minutes.
In a large bowl, stir together the
All-Purpose Flour (1 cup)
Baking Powder (1/2 Tbsp)
Baking Soda (1/4 tsp)
Brown Sugar (1 Tbsp)
Using a fork or pastry cutter, cut the
Butter (2 Tbsp)
into the flour mixture until the mixture has a crumbly texture. Work quickly so the butter does not get soft.
Stir in the
Buttermilk (3/4 cup)
until the dough forms. Spoon over the peaches in the skillet.
Bake in the oven for 20 minutes. Remove from the oven and brush the biscuit topping with the reserved peach juice and sprinkle with
Granulated Sugar (1 Tbsp)
. Return to the oven and bake for another 15-20 minutes until the biscuits are cooked through.
Serve warm with whipped cream of ice cream.
Nutrition Per Serving
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