Warm peaches, flaky biscuit crust, and chili crisp honey for a sweet-spicy treat, finished in a skillet for bold flavor.
# What You’ll Need:
→ Roasted Peaches
01 - 6 large ripe peaches, pitted and sliced
02 - 65 grams granulated sugar
03 - 1 tablespoon lemon juice
04 - 0.5 teaspoon ground cinnamon
05 - 0.125 teaspoon fine salt
→ Biscuit Topping
06 - 155 grams all-purpose flour
07 - 50 grams granulated sugar
08 - 1.5 teaspoons baking powder
09 - 0.25 teaspoon baking soda
10 - 0.5 teaspoon fine salt
11 - 85 grams unsalted butter, cold, cut into small cubes
12 - 120 millilitres buttermilk (or whole milk with 1 teaspoon lemon juice)
→ Chili Crisp Drizzle
13 - 3 tablespoons chili crisp oil
14 - 1 tablespoon honey
# How to Make It:
01 - Heat the oven to 190°C (375°F).
02 - In a large mixing bowl, combine sliced peaches with granulated sugar, lemon juice, ground cinnamon, and salt. Toss until evenly coated. Transfer the mixture to a 26–30 cm ovenproof skillet and spread the fruit in an even layer.
03 - In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add cold diced butter and blend with a pastry cutter or fingertips until pea-sized crumbs form. Pour in buttermilk and stir just until a shaggy dough forms; do not overmix.
04 - Drop spoonfuls of biscuit dough evenly over the surface of the peaches, leaving small gaps for steam to escape during baking.
05 - Place skillet in the oven and bake for 30–35 minutes, or until the biscuit topping is golden brown and the peach filling bubbles around the edges.
06 - While the cobbler bakes, mix chili crisp oil with honey in a small bowl until thoroughly blended.
07 - Remove skillet from the oven and allow to cool for 10 minutes. Just before serving, drizzle the chili crisp-honey mixture over the warm cobbler.
