Skillet Peach Cobbler with Cornmeal Biscuits

Serves 6 · 25 min prep · 40 min cook

Estimate for one serving

• 428 cal
• 6g protein
• 72g carbs
• 14g fat
• 4g fiber

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Ingredients

• 3 lb ripe freestone peaches
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp fresh lemon juice
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3/4 tsp kosher salt
• 1 1/4 cups all-purpose flour
• 3/4 cup fine yellow cornmeal
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 6 tbsp cold unsalted butter
• 3/4 cup buttermilk
• 1 tbsp coarse sugar for topping
• 1 pint vanilla ice cream for serving

Instructions

1. 1Preheat the oven to 375°F and set a rack in the center. Choose a well-seasoned 10- or 12-inch cast-iron skillet so the peaches bubble evenly and the biscuits brown on top.
2. 2Halve, pit, and slice the peaches into thick wedges, leaving the skins on for rustic color and fiber. Toss them in a large bowl with both sugars, lemon juice, cornstarch, cinnamon, vanilla, and the salt until glossy and lightly thickened.
3. 3Scrape the peach mixture into the cold skillet and spread into an even layer. Set the skillet aside while you mix the biscuits so the fruit can begin releasing juices.
4. 4In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, remaining salt, and a spoonful of granulated sugar until the dry mix looks uniform and sandy.
5. 5Cut the cold butter into small cubes and work it into the dry mix with your fingertips or a pastry blender until pea-sized bits remain and the mixture holds together when pinched.
6. 6Pour in the buttermilk and stir gently with a fork just until a shaggy, slightly sticky dough forms. Do not overmix or the biscuits will toughen.
7. 7Drop large spoonfuls of dough over the peaches, leaving small gaps so steam can escape and the fruit can bubble up the edges. Sprinkle the biscuit tops with coarse sugar.
8. 8Bake 35 to 42 minutes until the biscuits are deep golden, the filling is vigorously bubbling at the edges, and a skewer inserted into a biscuit comes out clean. If the tops brown too fast, tent loosely with foil for the last 10 minutes.
9. 9Rest the skillet on a wire rack 15 to 20 minutes so the juices thicken into a spoonable syrup. Scoop warm portions into bowls and top with vanilla ice cream for a crowd-pleasing weekend finish. The cobbler can be baked earlier in the day and gently reheated at 300°F before serving.