Peach Cobbler

Name: Peach Cobbler
Prep time: PT20 minutesM
Cook time: PT35 minutesM
Total time: 1 h
Yield: 8 servings
Ingredients: 3 tablespoons unsalted butter; 8 medium peaches, peeled and cut into wedges of ½-inch thickness; 1 tablespoon freshly squeezed lemon juice; ½ teaspoon salt; ¼ teaspoon ground cinnamon; ¼ teaspoon allspice; Florida Crystals®Organic Light Brown Raw Cane Sugar2/3 cup; 3 tablespoons cornstarch; 1 ½ cups all-purpose flour; Florida Crystals® Organic Raw Cane Sugar3 tablespoons; 1 ½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 6 tablespoons unsalted butter, cold and cut into pieces; 1/3 cup buttermilk, cold; 1/3 cup heavy cream; Florida Crystals® Turbinado Cane Sugar2 tablespoons

Categories:

Prep Time

20 minutes

Bake Time

35 minutes

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Servings

For the Filling

3 tablespoons unsalted butter 3 tablespoons unsalted butter
8 medium peaches, peeled and cut into wedges of ½-inch thickness 8 medium peaches, peeled and cut into wedges of ½-inch thickness
1 tablespoon freshly squeezed lemon juice 1 tablespoon freshly squeezed lemon juice
½ teaspoon salt ½ teaspoon salt
¼ teaspoon ground cinnamon ¼ teaspoon ground cinnamon
¼ teaspoon allspice ¼ teaspoon allspice
Florida Crystals®Organic Light Brown Raw Cane Sugar 2/3 cup 2/3 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
3 tablespoons cornstarch 3 tablespoons cornstarch

For the Biscuit Topping

1 ½ cups all-purpose flour 1 ½ cups all-purpose flour
Florida Crystals® Organic Raw Cane Sugar 3 tablespoons 3 tablespoons Florida Crystals® Organic Raw Cane Sugar
1 ½ teaspoons baking powder 1 ½ teaspoons baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
6 tablespoons unsalted butter, cold and cut into pieces 6 tablespoons unsalted butter, cold and cut into pieces
1/3 cup buttermilk, cold 1/3 cup buttermilk, cold
1/3 cup heavy cream 1/3 cup heavy cream
Florida Crystals® Turbinado Cane Sugar 2 tablespoons 2 tablespoons Florida Crystals® Turbinado Cane Sugar

Instructions

Step 1

In a 10-inch cast iron skillet, add butter and peaches. Cook over medium heat. Gently toss peaches until they begin to release their juices.

Step 2

Add lemon juice, salt, cinnamon, and allspice to the peaches. Toss until well combined. In a small bowl, combine sugar and cornstarch. Pour over the peaches and gently stir. Remove from heat and set aside.

Step 3

Preheat oven to 375°F.

Step 4

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the flour until the mixture resembles a coarse meal. Add cold buttercream and mix until a dough forms.

Step 5

Using a large spoon, gently drop portions of dough on top of the peaches. Avoid completely covering the skillet. Brush the top of the dough with heavy cream and sprinkle turbinado sugar on top.

Step 6

Line a baking sheet with parchment paper and place the skillet on top. Bake for 35-40 minutes until golden brown. Allow the cobbler to cool for 20 minutes before serving.