Equipment
Ingredients
Fruit & Caramel Base
- 50 g unsalted butter
- 80 g honey
- 60 g light brown sugar, packed
- 500 g yellow peaches, pitted and cut into 1.5cm slices
- 500 g nectarines, pitted and cut into 1.5cm slices
- 5 ml vanilla extract
- 2 g kosher salt
Sour Cream Biscuit Dough
- 250 g all-purpose flour
- 50 g granulated sugar
- 12 g baking powder
- 2 g baking soda
- 3 g kosher salt
- 115 g unsalted butter, ice cold, cut into 1cm cubes
- 180 g sour cream, cold, full fat
- 30 ml heavy cream
- 15 g turbinado sugar
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Arrange an oven rack in the center position.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Add the sour cream to the bowl. Gently fold with a spatula just until a shaggy, cohesive dough forms. Do not overmix. Set the dough aside or place in the refrigerator to keep cold.
Place the 10-inch cast-iron skillet over medium heat. Add the butter, honey, and brown sugar. Cook until the mixture melts together, begins to bubble rapidly, and takes on a deep amber color, about 3-5 minutes.
Carefully add the sliced peaches, nectarines, and salt to the hot caramel. Cook for 4 to 5 minutes, stirring gently, until the fruit begins to release its juices and softens slightly. Turn off the heat and stir in the vanilla extract.
Using a spoon, drop rough, golf-ball-sized dollops of the sour cream biscuit dough evenly over the warm fruit mixture in the skillet. Brush the tops of the biscuits lightly with heavy cream and sprinkle with turbinado sugar.
Transfer the skillet to the preheated oven and bake at 190°C/375°F for 35-40 minutes. The fruit juices should be bubbling vigorously around the edges, and the biscuits should be deep golden brown and cooked through.
Remove the skillet from the oven and let it rest on a wire rack for at least 15 minutes before serving. This allows the hot caramel and fruit juices to thicken as they cool.
Chef's Notes
- To achieve the classic Tatin depth, allow the honey, butter, and brown sugar to bubble undisturbed until it reaches a rich amber color before adding the fruit.
- Keep your biscuit butter ice cold. The small chunks of fat melting in the hot oven create steam pockets, resulting in a perfectly fluffy, light texture.
- For the make-ahead aspect: prepare the sour cream biscuit dough in advance, scoop into portions, and freeze. Drop them directly onto the hot fruit base straight from the freezer, adding 5-8 minutes to your bake time.
- Freestone yellow peaches and nectarines provide the best balance of acidity and sweetness, holding their shape remarkably well during the caramelization process.
- Letting the cobbler rest for 15 minutes is crucial; eating it straight out of the oven will result in a runny syrup and burned mouths. As it cools, the pectin in the fruit helps the caramel set.
Storage
Refrigerator: 3 days — Keep tightly covered. The biscuit topping will soften.
Freezer: 1 month — Freeze unbaked biscuit dough separately for make-ahead convenience.
Reheating: Warm in a 175°C oven for 10-15 minutes to re-crisp the biscuits.
