Gocha's Peach Delight Cobbler Recipe

Preheat the oven to 400°F (205°C). Place a 10- or 12-inch oven-safe cast-iron skillet on the stovetop over medium heat.

In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon kosher salt. Toss gently until peaches are evenly coated and cornstarch is incorporated.

Add the 2 tablespoons of butter pieces to the dry skillet and let them melt over medium heat until foamy (about 1–2 minutes). Add the peach mixture to the skillet and cook, stirring occasionally, until the juices begin to thicken and bubble, about 4–6 minutes. Stir and scrape any butter flavor from the bottom of the pan into the peaches.

Remove the skillet from heat and spread the peach mixture into an even layer. Taste and adjust sweetness or lemon if needed.

While the peaches are warming on the stove, prepare the biscuit topping. In a large bowl whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt until evenly combined.

Cut or rub in the 6 tablespoons cold cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk the cold buttermilk and 1 large egg until combined. Pour the liquid into the flour-butter mixture and stir gently with a fork just until a shaggy, slightly sticky dough forms. Do not overmix — dough should hold together but remain tender.

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a 2¼–2½ inch biscuit cutter (or a glass), cut 6–8 rounds. Re-roll scraps gently once to cut more rounds. Alternatively, you can drop large spoonfuls (6) for a rustic biscuit topping.

Optional: brush the tops lightly with a little buttermilk and sprinkle coarse turbinado sugar for a crunchy top.

Arrange the biscuit rounds evenly over the hot peach filling in the skillet, leaving small gaps so steam can escape. The skillet should still be hot so the biscuits begin to set when placed on the filling.

Place the skillet in the preheated 400°F (205°C) oven on the middle rack. Bake until the biscuit tops are golden brown and cooked through and the peach filling is bubbly, about 20–25 minutes. If the biscuits brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove the skillet from the oven and allow the cobbler to rest 8–10 minutes. This lets the filling thicken slightly and makes serving cleaner.

Scoop or cut portions directly from the skillet onto plates. Top each serving with a scoop of vanilla bean ice cream while the cobbler is still warm so the ice cream begins to melt into the peaches.

Dust each portion lightly with 1/4 teaspoon ground cinnamon and 1 tablespoon powdered sugar. Serve immediately.