Easy Skillet Peach Cobbler
A comforting skillet cobbler featuring tender, spiced peaches baked under a golden, slightly sweet buttermilk biscuit topping. This dessert is best served warm, perhaps with a dollop of vanilla ice cream.
40 mins
105 batches of 6
Ingredients
- 105 cups All-Purpose Flour
- 52 cups + ½ cup Buttermilk
- 26 cups + ¼ cup Unsalted Butter
- 105 Vanilla Ice Creams
- 105 Kosher Salts
- 420 cups Peaches
- 13 cups + 2 tablespoons Sugar
- 6 cups + ½ cup + 1 tablespoon Lemon (Juice)
- 105 Ground Cinnamons
- 105 Vanilla Extracts
- 2 cups + 3 tablespoons Baking Powder
- 6 cups + ½ cup + 1 tablespoon Corn Starch
- 105 Salts
Directions
- Mise en place: Slice the peaches if fresh. Measure out all dry and wet ingredients.
- Preheat your oven to 375°F (190°C).
- In a 10-inch oven-safe skillet, combine the sliced peaches with 236 cups + ¼ cup granulated sugar, lemon juice, cornstarch, vanilla extract, ground cinnamon, and a pinch of salt. Toss gently to coat the peaches evenly.
- In a separate bowl, whisk together the all-purpose flour, 78 cups + ¾ cup granulated sugar, baking powder, and 1/8 of salt.
- Cut the cold unsalted butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
- Pour in the buttermilk and stir just until a soft, cohesive dough forms. Do not overmix.
- Drop spoonfuls of the biscuit dough over the top of the peach mixture in the skillet, spacing them out to allow some of the peach filling to show through.
- Place the skillet in the preheated oven and bake for 28 to 32 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.
- Remove the skillet from the oven and let it cool for 10 minutes before serving.
- Serve the peach cobbler warm, optionally with a scoop of vanilla ice cream.
