Ingredients:
For the Peach Filling:
- 5-6 cups sliced ripe peaches (I used 3 10 ounce bags of frozen peaches, thawed)
- 1 tablespoon lemon juice
- ¼ cup sugar
- 2 teaspoons cornstarch
For the Sour Cream Cobbler Topping:
- 1 ⅓ cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cubed
- ¼ cup heavy cream
- ½ cup sour cream
- cinnamon sugar, for topping
Preparation:
- Preheat the oven to 375º F
- Grease a cast iron skillet or baking pan with butter and add in the prepared peaches.
- Sprinkle with lemon juice, sugar, and cornstarch. Toss to coat and set aside.
- In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt with a fork until combined.
- Add in the cold butter and using the fork (or a pastry cutter if you have one) cut the butter into the flour.
- Once there are pea-sized pieces of butter, add in the heavy cream and sour cream and combine with a spatula.
- Form a dough in the bowl, flatten it out and transfer to top of the peaches.
- Sprinkle the top with cinnamon sugar and bake for 3-40 minutes until golden and bubbly.
- Enjoy!