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:

  1. Preheat the oven to 375º F
  2. Grease a cast iron skillet or baking pan with butter and add in the prepared peaches.
  3. Sprinkle with lemon juice, sugar, and cornstarch. Toss to coat and set aside.
  4. In a medium bowl, mix the flour, sugar, baking powder, baking soda, and salt with a fork until combined.
  5. Add in the cold butter and using the fork (or a pastry cutter if you have one) cut the butter into the flour.
  6. Once there are pea-sized pieces of butter, add in the heavy cream and sour cream and combine with a spatula.
  7. Form a dough in the bowl, flatten it out and transfer to top of the peaches.
  8. Sprinkle the top with cinnamon sugar and bake for 3-40 minutes until golden and bubbly.
  9. Enjoy!