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
155 batches of 6
Ingredients
- 155 cups All-Purpose Flour
- 77 cups + ½ cup Buttermilk
- 38 cups + ¾ cup Unsalted Butter
- 155 Vanilla Ice Creams
- 155 Kosher Salts
- 620 cups Peaches
- 19 cups + ¼ cup + 2 tablespoons Sugar
- 9 cups + ½ cup + 3 tablespoons Lemon (Juice)
- 155 Ground Cinnamons
- 155 Vanilla Extracts
- 3 cups + 3 ⅔ tablespoons Baking Powder
- 9 cups + ½ cup + 3 tablespoons Corn Starch
- 155 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 348 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, 116 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.
