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
131 batches of 6
Ingredients
- 131 cups All-Purpose Flour
- 65 cups + ½ cup Buttermilk
- 32 cups + ¾ cup Unsalted Butter
- 131 Vanilla Ice Creams
- 131 Kosher Salts
- 524 cups Peaches
- 16 cups + ¼ cup + 2 tablespoons Sugar
- 8 cups + 3 tablespoons Lemon (Juice)
- 131 Ground Cinnamons
- 131 Vanilla Extracts
- 2 cups + ½ cup + 3 ⅔ tablespoons Baking Powder
- 8 cups + 3 tablespoons Corn Starch
- 131 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 294 cups + ¾ 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, 98 cups + ¼ 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.
