115 minutes
A classic Southern dessert featuring sweetened peaches with a biscuit-like topping.
Frozen Sliced Peaches
0 lb
0 oz
0 oz
tablespoons
tablespoons
teaspoons
cups
cups
tablespoons
1. Cook Peaches
Preheat oven to 375°F. In a 12-inch cast-iron skillet over medium-high heat, cook frozen sliced peaches with granulated sugar and unsalted butter for about 45 minutes, until peaches reduce by half and create a thick syrup.
2. Add Vanilla and Cool
Stir in vanilla extract to the cooked peaches and allow the mixture to cool slightly.
3. Prepare Dough
Whisk together all-purpose flour, granulated sugar, baking powder, and kosher salt. Add buttermilk and heavy cream to form a moist dough. Roll out and fold the dough on a floured surface, then cut into squares.
4. Assemble and Bake
Arrange dough squares over the cooked peaches in the skillet. Brush with heavy cream and sprinkle with Demerara sugar. Bake in the preheated oven for 20 to 25 minutes until the topping is browned and peaches are bubbling.
5. Cool and Serve
Remove the cobbler from the oven and let it cool for about 15 minutes before serving warm with optional ice cream or whipped cream.
Select ripe, fragrant peaches for the best flavor and texture. If underripe, poach them briefly before baking.
Use cold butter and avoid overworking the dough for a light, flaky topping. Consider cornmeal for texture.
Bake until the topping is golden and juices bubble, ensuring proper cooking of both peaches and biscuit.
Bake the fruit until bubbling and thickened before adding the topping to prevent a soggy bottom.
Adjust sugar based on peach sweetness and add lemon juice or vinegar to balance flavors.
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