Peach Cobbler with Peach Cloudberry Whipped Skyr

Recipe By: Home Cooking Collective

Description

Peach x 2! This peach cobbler features juicy peaches baked with a fluffy biscuit topping and a dollop of peach & cloudberry skyr whipped cream. It’s made in a 6-inch cast-iron skillet, so it’s the perfect dessert for 1 or two – feel free to double or triple the recipe!

Serves 1-2

Ingredients
Filling:
2 cup
Thinly sliced peaches
Squeeze of lemon juice
1 1/2 tsp
All purpose flour
2 tsp
Sugar
Pinch of cinnamon
Topping:
1/2 cup
All purpose flour
3/4 tsp
Baking powder
1 tsp
Sugar
1/8 tsp
Kosher salt
2 tbsp
Butter
cold, cut into 1/2 inch cubes
1/4 tsp
Almond extract
3 tbsp
Buttermilk
1 tsp
Turbinado sugar, for topping (optional)
Peach Cloudberry Whipped Cream:
1/4 cup
Heavy cream
cold
5.3 ounces
Icelandic Provisions Peach Cloudberry Skyr
1 container
Recipe
Step 1:
Preheat the oven to 400F. Line a 6-inch cast-iron skillet with parchment paper on the bottom. Spray the parchment paper and sides of the skillet with cooking spray.
Step 2:
In a medium bowl, toss peaches with lemon juice, flour, sugar, and cinnamon until combined. Pour into the skillet and arrange in an even layer.
Step 3:
In another medium bowl, mix flour, baking powder, sugar, and salt. Add the butter and toss to coat the butter completely with the flour. Take each cube of butter and smash it between your fingers. Continue breaking up the smashed butter into the flour until the butter is the size of peas. Slowly pour in the buttermilk and almond extract, and mix until combined. The batter will be wet and sticky.
Step 4:
Scoop a 2-inch chunk of the batter with a spoon, then use your fingers to gently drop the batter on top of the peaches. Repeat, spooning the batter and dropping onto the peaches in an even layer. Sprinkle the sections of batter with turbinado sugar.
Step 5:
Place the skillet on top of a large baking sheet (this will prevent any juices from dripping in the oven).
Step 6:
Bake in the oven for 30 to 40 minutes or until the peaches are somewhat broken down, thick, syrupy, and bubbling and the biscuit topping is dry with a deep golden-brown color.
Step 7:
Meanwhile, whip heavy cream to soft peaks, then whisk in the skyr and as much powdered sugar as desired. Keep in the fridge until ready to serve.
Step 8:
Remove from the skillet from the oven and let cool on a wire rack for 10 to 15 minutes before serving. Serve peach cobbler with a generous dollop of skyr cream on top.

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