Ingredients
- 8 tablespoons (1 stick) unsalted butter, (6 tablespoons frozen and 2 tablespoons at room temperature)
- 5 medium fresh, thawed from frozen, or canned and drained peaches, peeled and thinly sliced (about 4 cups)
- 3/4 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 1/4 teaspoons kosher salt
- Zest of 1 lemon or 1/2 orange (optional)
- 1 teaspoon cornstarch
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 cup buttermilk, plus more as needed
- 2 tablespoons sugar in the raw
- Peach or vanilla ice cream, for serving
- Mint sprigs, for serving
Directions
- Preheat the oven to 375°F.
- Grease a cast-iron skillet or 9 x 13-inch baking pan with the 2 tablespoons of room temperature butter.
- In a large bowl, combine the peaches, brown sugar, vanilla, nutmeg, 1/2 teaspoon of the cinnamon, and 1/4 teaspoon of the salt and mix until coated. To add a pop of brightness, add the zest of 1 lemon or 1/2 an orange if using.
- Add the peaches to the prepared cast-iron skillet and cook over medium heat until the sugar dissolves, 3 to 4 minutes. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and remaining 1 teaspoon salt.
- Use the large holes of a box grater to grate the remaining 6 tablespoons (3/4 stick) of frozen butter into the flour mixture. Use a wooden spoon to combine just until the mixture has a sandy texture and resembles pea-like pieces. Stir in the buttermilk until it is just combined. You don't want to overwork the dough!
- Use a scoop or large spoon to dollop the dough on top of the peaches.
- In a small bowl, combine the caster sugar and remaining 1/2 teaspoon of cinnamon.
- Sprinkle the cinnamon sugar on top of the cobbler and bake until the top is golden brown and the mixture is set, 30 to 35 minutes.
- Serve the cobber warm with a scoop of ice cream and a sprig of mint for color.
