Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15g) cornstarch
  • 2 cups (250g) all-purpose flour
  • 2 tbsp (16g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1 cup (240ml) low-fat buttermilk
  • 2 tbsp (30ml) honey

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, lemon juice, cinnamon, salt, and cornstarch.
  3. Allow the peach mixture to sit for 10 minutes to allow the sugar to draw out natural juices and create a syrup.
  4. Pour the fruit into a 12-inch cast iron skillet, spreading them evenly.
  5. Whisk together the flour, baking powder, and salt in a mixing bowl.
  6. Cut in the cold, cubed butter using a pastry cutter or forks until the mixture resembles coarse crumbs with pea-sized lumps.
  7. Stir in the buttermilk and honey until just combined; do not overmix.
  8. Dollop the dough over the peaches in rough mounds, leaving small gaps for the fruit juices to bubble through.
  9. Place the skillet in the center rack of the oven and bake for 40–45 minutes until the topping is deep mahogany gold and the filling is bubbling.
  10. Let the cobbler rest for 10 minutes before serving to allow the sauce to set.