Peach Cobbler with Cornmeal Thyme Biscuits

This Peach Cobbler with Cornmeal Thyme Biscuits is a true summer treat. Both biscuits and peaches are flavored with thyme giving the dish a unique flavor. It is very quick to put together and bakes in less than 40 minutes. I usually make it for breakfast and serve it with ricotta cheese or creme fraiche on the side. Though I am sure that it would make a superb dessert after dinner, especially if you serve it with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 365kcal

Author Aysegul Sanford

Ingredients

For the Filling:

5 medium-sized 2 pounds peaches, pitted and halved (no need to peel)
¼ cup (45 grams) natural cane sugar ( I used Trader Joe’s cane sugar)
1 teaspoon lemon zest
2 tablespoons lemon juice freshly squeezed
3 tablespoons all purpose flour
¼ teaspoon Kosher salt

For the Cornmeal Thyme Biscuits:

¾ cup (90 grams) all purpose flour
½ cup (60 grams) whole wheat flour
½ cup (60 grams) fine-ground yellow cornmeal
3 tablespoons natural can sugar
1 ½ teaspoons baking powder
¾ teaspoon Kosher salt
2 tablespoons fresh thyme chopped
5 tablespoons (70 gr.) cold unsalted butter, cut into smaller pieces – plus more for greasing the pan
½ cup plain yogurt
½ cup buttermilk
ricotta cheese to serve (optional)

Instructions

Pre-heat the oven to 375 F Degrees. Butter two 6-inch cast iron skillets or one 10-inch cast-iron skillet and set aside.
Slice each peach half into 5 slices. Place them in a bowl. Add in the sugar, lemon zest, and lemon juice. Give it a gentle stir. Let it sit on the counter until sugar dissolves and peaches release their juices, 10 minutes or so. To make the filling, stir in the flour and salt. Set it aside.
To make the biscuits: Sift all-purpose flour, whole wheat flour, corn meal, sugar, baking powder, and salt in a bowl. Add in the butter. Using a fork (or your fingertips), incorporate the butter into the flour mixture until it resembles a coarse meal. It is okay if there are some pea-sized bits. Add in the yogurt and buttermilk and stir until it all comes together.
To assemble: If using two cast iron skillets, divide the peaches in between two pans. Drop small mounds of the dough onto the fruit, each biscuit being around 4 tablespoons. This dough yields 6 to 7 biscuits so 1 biscuit might be slightly larger than the other ones.
Bake until the biscuits are golden brown on top and the juices of the peach slices are bubbling, 30-35 minutes.
Let it cool 10 minutes before serving.
Serve with dollops of ricotta cheese on the side.

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