Hot Honey Peach Skillet Cobbler

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 54g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 medium ripe peaches
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 6 tbsp cold unsalted butter
• 1/2 cup buttermilk
• 3 tbsp hot honey
• 1 tbsp turbinado sugar
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch cast-iron skillet on the stovetop over medium heat for 2 minutes to warm it gently.
2. 2Halve, pit, and slice the peaches into thick wedges. Add them directly to the warm skillet with the granulated sugar, lemon juice, cornstarch, and cinnamon.
3. 3Toss everything together in the skillet until the peaches look glossy and the cornstarch disappears. Cook 3 to 4 minutes, stirring once, until juices just begin to bubble and thicken slightly. Remove from heat.
4. 4In a mixing bowl whisk the flour, baking powder, and salt. Cut the cold butter into small cubes and work it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
5. 5Pour in the buttermilk and stir with a fork just until a shaggy, sticky dough forms; do not overmix. Drop the dough in 6 to 7 rustic spoonfuls over the peach filling, leaving gaps for steam.
6. 6Drizzle the hot honey evenly over the dough and fruit. Sprinkle the turbinado sugar on top for crunch.
7. 7Bake on the center rack for 28 to 32 minutes until the biscuit topping is deep golden, the filling is vigorously bubbling at the edges, and a toothpick inserted into a biscuit comes out clean.
8. 8Let the cobbler rest in the skillet for 10 minutes so the juices set. Scoop warm portions into bowls and top with a scoop of vanilla ice cream so it melts into the hot-honey peach syrup.