Southern Classic - Peach Cobbler

Blog post



2 lbs ripe peaches
1½ cup granulated sugar
1 Tbsp cornstarch
1 Tbsp butter (diced)
1 tsp vanilla extract
1 tsp cinnamon

1½ cup all-purpose flour
4 Tbsp granulated sugar
1½ tsp baking powder
½ tsp kosher salt
½ stick butter (4 Tbsp)
1/3 cup heavy cream
1/3 cup buttermilk 

Make an "X"in the bottom of each peach and place in boiling
water for about 1-2 mins. Remove steamed peaches and put
immediately into an ice bath to cool down and stop cooking. Using
a pairing knife, carefully remove the peach skin, slice peaches, and
place in a cast iron skillet with sugar to reduce. 

Saute peaches and sugar for approximately 7-10 mins. Add cornstarch to thicken. Once peaches have reduced and thickened, turn off heat, add vanilla, butter, and cinnamon. Pour mixture into baking pan and set aside. 

Combine flour, sugar, baking powder, salt, and diced butter together. Using a food processor, pulse until mixture is crumbly and well combined. Add heavy cream and buttermilk. Using a spatula, combine all together until moist. Use hands or a cookie scoop to form small dough disks and place in peach mixture. 

Bake at 425 degrees for about 25-30 mins until the biscuits are lightly golden.  

Adapted from - Nealey Dozier


Popular Posts