Is it better to peel peaches for cobbler?

There's no need to peel your peaches for a cobbler, so save yourself the trouble.

Is it OK to leave peach cobbler out overnight?

Personally, I would store the cobbler in the fridge. In my house, summer temps are usually too warm to keep food sitting out overnight. Also, I don't want to attract flies or ants. You can pop the whole pan in the fridge and when ready to eat, throw in the oven for a few minutes first.

How ripe should peaches be for cobbler?

Aim to use peaches that are ripe, but not overly soft. Peaches that are too ripe may easily overcook and become mushy. You want them to retain their structure while baking.

Do you need to grease cast iron before baking?

In this recipe, the fruit portion of the cobbler is what is touching the bottom of the cast iron pan and so it's not necessary to grease before cooking. But if you were making a cake and wanted the slices to come out nicely from the pan, then yes, I would be sure to grease your cast iron first.

Cast Iron Peach Cobbler

Description

A quick peach cobbler that bakes directly in a cast iron skillet. With just one bowl and one pan, it's an easy dessert full of fresh, ripe summer fruit and hints of spice and notes of caramel.

Ingredients

Units Scale

2 cups flour
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 tablespoons sugar
4 tablespoons cold butter
1/2 cup, plus 2 tablespoons of milk
1/2 cup sour cream or Greek yogurt
8 cups sliced peaches (about 6 medium peaches)
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 teaspoons vanilla extract
2 tablespoons brandy (optional)
1 tablespoon lemon juice

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Instructions

Preheat the oven to 375 degrees F. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the butter, milk, and sour cream and stir until you have a shaggy dough. It should be loose and somewhat clumpy, but not a solid mass. Just make sure all of the dry ingredients are incorporated, then set aside.
In your 10-inch cast iron skillet, add the sliced peaches, brown sugar, cinnamon, ginger, vanilla, brandy, and lemon juice. Heat the pan over medium-low heat. Stir and heat the peaches until they start to release liquid and soften for about 5 minutes.
Take spoonfuls of the cobbler dough and drop them over the top of the peaches so that they're mostly covered.
Place the skillet on a baking sheet (just in case it spills over while cooking) and place in the preheated oven. Bake for 25-30 minutes until the biscuits are cooked through and golden brown.
Serve your peach cobbler warm, with vanilla ice cream or freshly whipped cream.

Notes

Very ripe peaches will release a lot of juice. If you have very ripe peaches, you can feel free to skip cooking on the stovetop in step 2. Just combine the peaches with the mentioned ingredients, top with the dough, and bake.

Prep Time: 20
Cook Time: 25
Category: Dessert
Method: Baking
Cuisine: American