Ingredients

2 lbs sliced frozen peaches (no need to thaw)

¼ cup unsalted butter, cubed

½ cup packed light brown sugar

2 teaspoons vanilla essence (extract or paste)

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cardamom

¼ teaspoon kosher salt

1 tablespoon cornstarch, for slurry

1 cup self-rising flour

½ cup fine yellow cornmeal

2 tablespoons granulated sugar

1 cup buttermilk

½ cup (1 stick) salted butter, melted

Vanilla ice cream for serving (optional)

Fresh mint leaves for garnish (optional)

Instructions

Step 1: Preheat the oven to 400°F.

Step 2: In a large cast-iron skillet (at least 10 inches or larger), add the frozen peaches and place over medium heat. Cook and toss occasionally until the peaches soften and release their juices, about 7-10 minutes.

Step 3: Add the cubed unsalted butter and continue cooking, stirring often, until the butter melts, about 2-3 minutes. Then stir in the brown sugar, vanilla essence, cinnamon, nutmeg, cardamom, and salt. Cook until the sugar dissolves and the mixture becomes saucy, about 3-4 minutes.

Step 4: In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Pour the slurry into the skillet and stir well to thicken the peach filling. Remove the skillet from heat.

Step 5: In a medium bowl, whisk together the self-rising flour, cornmeal, and granulated sugar. Pour in the buttermilk and melted salted butter, stirring until just combined. The batter will be thick.

Step 6: Drop spoonfuls of the biscuit batter evenly over the peach filling in the skillet.

Step 7: Place the skillet on a large baking sheet to catch any drips. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.

Step 8: Let the cobbler cool for 10 minutes before serving. Serve warm with vanilla ice cream and garnish with fresh mint leaves if desired.

Tips & Variations

Use fresh peaches in season by peeling and slicing them to replace the frozen ones for an even fresher flavor.

If you prefer a less sweet topping, reduce the granulated sugar in the biscuit batter by half.

Add a pinch of ground ginger or allspice to the peach mixture for a warm, spicy twist.

For a gluten-free version, substitute self-rising flour with a gluten-free blend and ensure the cornmeal is certified gluten-free.

FAQs

Can I use fresh peaches instead of frozen?

Yes, fresh peaches work beautifully when in season. Peel, slice, and use about 2 pounds. Adjust the cooking time slightly if needed to allow the peaches to soften.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity and texture of buttermilk.