Peach Cobbler Skillet

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 6 medium fresh ripe peaches
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold unsalted butter
• 1/2 cup whole milk
• 1 tablespoon 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 while you prep the fruit so the pan is warm when the filling goes in.
2. 2Peel the peaches if the skins are tough, then slice them into generous half-inch wedges, catching any juices in the bowl. Toss the slices with granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla until every piece is glossy and coated.
3. 3Pour the peach mixture into the warm skillet and cook, stirring gently, for 3 to 4 minutes until the juices start to bubble and thicken slightly at the edges. Remove from heat.
4. 4In a mixing bowl, whisk together the flour, baking powder, and salt. Cut the cold butter into small cubes and work it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-sized bits remaining.
5. 5Pour in the milk and stir just until a soft, shaggy biscuit dough forms; do not overmix or the topping will turn tough. Drop spoonfuls of dough evenly over the hot peaches, leaving little gaps so steam can escape and the fruit peeks through.
6. 6Sprinkle the turbinado sugar over the biscuit mounds for crunch and sparkle. Transfer the skillet to the oven and bake for 28 to 35 minutes, until the topping is deep golden brown and the peach juices are bubbling thickly the edges.
7. 7Let the cobbler rest on a wire rack for at least 15 minutes so the filling sets and is scoopable rather than soupy. The biscuit tops should sound hollow when tapped lightly.
8. 8Scoop warm portions into bowls, making sure each serving gets both juicy peaches and a piece of the crisp biscuit topping. Finish with a scoop of vanilla ice cream that melts into the syrup.