Cast-iron Peach Cobbler Recipe
Mee-Maw's biscuit, biscuit streusel, candied pecans, vanilla bean ice cream
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Ingredients
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Biscuit Dough (Mee-Maw's biscuit)
Peach Filling
Biscuit Streusel
Candied Pecans
Finishing & Serving
Method
Biscuit Dough (Mee-Maw's biscuit)
- 1
Preheat and prepare
Preheat oven to 400°F (205°C). Place a 10- to 12-inch cast-iron skillet in the oven while it heats.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsp granulated sugar, and 3/4 tsp fine sea salt until evenly combined.
- 3
Cut in butter
Add 3/4 cup very cold cubed unsalted butter. Using a pastry cutter or two forks (or pulse briefly in a food processor), cut the butter into the flour until the mixture resembles coarse cornmeal with pea-sized butter bits.
- 4
Add liquid
Whisk together 1 cup cold buttermilk and 1 tsp vanilla extract. Make a well in the dry ingredients, pour in the buttermilk mixture, and stir gently with a wooden spoon until just combined and a slightly sticky dough forms. Do not overmix.
- 5
Chill briefly
If the dough seems very soft, chill in the refrigerator for 15 minutes to firm up slightly for easier handling.
Peach Filling
- 6
Prepare peaches
In a large bowl, combine 6 cups peeled, sliced peaches with 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice, 2 tbsp cornstarch, 1 tsp vanilla bean seeds (or 1 tsp vanilla extract), 1/2 tsp ground cinnamon, and 1/4 tsp kosher salt. Toss gently until the peaches are evenly coated and the cornstarch is dispersed.
- 7
Cook briefly (optional)
For a thicker, less runny filling, transfer the peach mixture to a medium saucepan and cook over medium heat, stirring, until the mixture thickens and the juices bubble, about 3–5 minutes. Remove from heat and let cool slightly. If you prefer a raw-fruit filling, you can skip this step; the cornstarch will activate in the oven.
- 8
Prepare skillet
Carefully remove the hot cast-iron skillet from the oven. Add the 2 tbsp unsalted butter and swirl to coat the bottom and sides until the butter melts and foams slightly.
- 9
Add peaches to skillet
Pour the peach filling into the buttered skillet, spreading into an even layer. Spoon any accumulated juices evenly over the peaches.
Biscuit Streusel
- 10
Make streusel
In a small bowl, combine 1/2 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp packed light brown sugar, 1/4 tsp ground cinnamon, and a pinch of salt. Cut in 1/4 cup cold unsalted butter with a fork or pastry cutter until mixture clumps into coarse crumbs. Refrigerate while assembling biscuits.
Assemble & Bake
- 11
Top peaches with biscuit dough
Using a floured surface, gently pat the biscuit dough to about 1/2-inch thickness. Using a 2 1/2- to 3-inch biscuit cutter or a glass, cut 8–10 rounds (reforming scraps gently as needed). Arrange the biscuit rounds on top of the peach filling in the skillet, leaving small gaps for steam to escape. Lightly brush the tops of the biscuits with 2 tbsp heavy cream (optional) and sprinkle the prepared streusel evenly over the biscuit tops. If desired, sprinkle 1 tbsp turbinado sugar for extra crunch.
- 12
Bake
Bake the cobbler in the preheated 400°F (205°C) oven for 25–30 minutes, until the biscuit tops are golden brown, streusel is bubbling, and peach filling is actively bubbling at the edges. Rotate skillet halfway through baking for even browning if your oven runs hot.
- 13
Rest
Remove skillet from oven and let rest on a wire rack for 10–15 minutes to thicken slightly before serving.
Candied Pecans
- 14
Candy pecans
While the cobbler bakes, make candied pecans. In a small nonstick skillet over medium heat, melt 1 tsp unsalted butter. Add 1 cup pecan halves, 2 tbsp granulated sugar, 1/4 tsp fine sea salt, and 1/8 tsp ground cinnamon. Stir constantly until the sugar melts and coats the pecans and the nuts become fragrant, about 3–5 minutes. Spread pecans on parchment to cool and separate any clusters. Once cool, chop coarsely if desired.
Finishing & Serving
- 15
- 16
Storage
Leftover cobbler (without ice cream) can be covered and refrigerated for up to 3 days. Rewarm in a 350°F (175°C) oven for 10–15 minutes before serving.
