Peach Cobbler

Succulent fresh peaches and tangy lemon juice are perfectly balanced with a crisp, biscuit-y topping in this summertime classic. Florida Crystals® Organic Light Brown Raw Cane Sugar, Organic Raw Cane Sugar and Turbinado Cane Sugar add just the right touches of homegrown sweetness. Beat the summer heat by adding a cool scoop of vanilla ice cream.

Prep Time
20
minutes
Bake Time
35
Image
cookie
vegan
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Ingredients
Servings
8 servings
For the Filling
  • 3 tablespoons unsalted butter
  • 8 medium peaches, peeled and cut into wedges of ½-inch thickness
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 2/3 cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 3 tablespoons cornstarch
For the Biscuit Topping
  • 1 ½ cups all-purpose flour
  • 3 tablespoons Florida Crystals® Organic Raw Cane Sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into pieces
  • 1/3 cup buttermilk, cold
  • 1/3 cup heavy cream
  • 2 tablespoons Florida Crystals® Turbinado Cane Sugar
Instructions

Step 1

In a 10-inch cast iron skillet, add butter and peaches. Cook over medium heat. Gently toss peaches until they begin to release their juices.

Step 2

Add lemon juice, salt, cinnamon, and allspice to the peaches. Toss until well combined. In a small bowl, combine sugar and cornstarch. Pour over the peaches and gently stir. Remove from heat and set aside.

Step 3

Preheat oven to 375°F.

Step 4

In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut the cold butter into the flour until the mixture resembles a coarse meal. Add cold buttercream and mix until a dough forms.

Step 5

Using a large spoon, gently drop portions of dough on top of the peaches. Avoid completely covering the skillet. Brush the top of the dough with heavy cream and sprinkle turbinado sugar on top.

Step 6

Line a baking sheet with parchment paper and place the skillet on top. Bake for 35-40 minutes until golden brown. Allow the cobbler to cool for 20 minutes before serving.

Additional Tips:

Prepare the cobbler over your grill following the same cooking and baking instructions.