Peach Cobbler

Succulent fresh peaches and tangy lemon juice are perfectly balanced with a crisp, biscuit-y topping in this summertime classic. Florida Crystals® Regenerative Organic Light Brown Sugar, Florida Crystals® Regenerative Organic Raw Cane Sugar and Florida Crystals® 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 minutes

Yields

8 servings

Farming to Help Save the Planet

As the largest Regenerative Organic Certified® farm in the U.S., we lead the fight for a cleaner, greener future. By farming regeneratively, we rebuild the soil, clean the air, and promote biodiversity. Join us in cultivating a thriving planet for generations to come.

Why Regenerative?

Ingredients


For the Filling

  • 3 tablespoons unsalted butter
  • 8 medium Peaches, peeled and cut into ½-inch thick wedges
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 2/3 cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 3 tablespoons Cornstarch

For the Biscuit Topping

  • 1 ½ cups all-purpose flour
  • 3 tablespoons Florida Crystals® Regenerative 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 to the peaches the lemon juice, salt, cinnamon, and allspice. Toss until well combined. In a small bowl, combine sugar and cornstarch. Pour over the peaches and gently stir together. 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 Florida Crystals® Turbinado Cane Sugar.

Step 6

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

Additional Tips

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

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