Cast-Iron Skillet Peach Cobbler with Buttermilk Biscuit Top

Southern summer tables have long celebrated peach cobbler, fruit baked under a tender crust until the juices bubble. This cast-iron version crowns cinnamon-vanilla peaches with a golden buttermilk biscuit top that crisps at the edges.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 5g protein
• 62g carbs
• 14g fat
• 4g fiber

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Ingredients

• 6 cups (about 2 1/2 lb fresh) fresh or frozen peach slices
• 1/2 cup, divided granulated sugar
• 1/4 cup light brown sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp fine salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tbsp for topping turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. If using frozen peaches, thaw and drain excess liquid so the filling is not watery.
2. 2In a large bowl, toss the peaches with granulated sugar, the brown sugar, cornstarch, lemon juice, cinnamon, and vanilla until evenly coated and glossy.
3. 3Transfer the peach mixture to a 10-inch cast-iron skillet and spread into an even layer. Place the skillet on a rimmed baking sheet to catch any drips.
4. 4For the biscuit top, whisk the flour, remaining granulated sugar, baking powder, and salt in a bowl. Cut in the cold butter with a pastry blender or fingertips until pea-sized bits remain.
5. 5Pour in the cold buttermilk and stir gently with a fork just until a shaggy, sticky dough forms—do not overmix.
6. 6Drop heaping spoonfuls of dough over the peaches, leaving small gaps so steam can escape. Sprinkle the turbinado sugar over the biscuit mounds.
7. 7Bake for 35 to 42 minutes, until the filling is bubbling thickly the edges and the biscuit tops are deep golden brown.
8. 8Rest the skillet on a rack for 15 minutes so the juices thicken. Scoop warm into bowls and top with vanilla ice cream so it melts into the cobbler.