- 6 cups peach slices, frozen or fresh
- 1/ 2 cup white sugar
- 4 tablespoon unsalted butter
- 1/ 2 whole milk, or dairy free milk of choice
- 1 cup all purpose flour, or gluten free all-purpose flour
- 1 teaspoon baking powder
- 1/ 2 teaspoon salt
- 3/ 4 cup white sugar
- 1 tablespoon corn starch
- pinch of salt
- 1/ 2 cup boiling water
Preheat oven to 350°F.
Add peaches to the bottom of a 10" or 12" cast iron skillet.
Using a stand mixer, cream together butter and sugar on medium low speed.
In a small bowl combine flour, baking powder and salt. Add to the butter.
Slowly add milk.
Once fully combined spread batter over the top of the fruit.
Prepare the topping. In a small bowl, combine sugar, cornstarch and salt.
Sift sugar mixture over the peaches. (Or sprinkle with a spoon if you don't have a sifter.)
Using a teapot or pan, bring water to a boil.
Once oven is at 350°F, pour boiling water over the entire top of cobbler and immediately place on center rack in oven.
Bake at 350°F for 1 hour or until the top is crunchy and golden brown (checking at 45 minutes).
Allow to cool slightly before serving.
Will stay fresh in the refrigerator up to 1 week.