Preheat the oven to 375°F (190°C). Grease four 6-inch mini cast iron pans (or ten 4oz or 6oz ramekins) and place onto a large baking sheet.
In a bowl, whisk together the Redpath® Dark Brown Sugar, cornstarch, and salt until thoroughly combined. Sprinkle the lemon zest and thyme leaves into the mixture. Rub into the sugar mixture until fragrant.
In a large bowl, combine the peaches with the lemon juice and pure vanilla extract. Toss to evenly coat. With a rubber spatula mix in the sugar mixture until the fruit is well coated. Set aside.
In a large bowl, whisk together the all-purpose flour, the Redpath® Granulated Sugar, baking powder, cinnamon, salt, and baking soda.
Add in the cold, cubed butter and toss with the flour mixture. With a pastry blender, two butter knives or clean fingertips, cut the butter into the dry ingredients until it resembles coarse crumbs with small pea-sized lumps scattered throughout.
Mix the sour cream and vanilla extract together. Add to the flour mixture. Gently mix with a fork until it just forms a shaggy-looking dough; do not overwork the dough. Turn out onto a piece of plastic wrap.
Push the dough towards the middle. Gently pat the dough into a disc between ½- to 1-inch thick. Wrap and place into the refrigerator to allow the dough and gluten to relax while preparing the pans.
Spoon about 1 to 1 ½ cups (141 g to 211 g) of the peach chunks into the greased 6 inch cast iron pans [or ½ to ¾ cup (71 g to 106 g) of the peach chunks if using ramekins]. Place the baking sheet with the pans into the preheated oven and bake for 10 minutes; filling should be heated through. Remove from oven and leave oven on.
Remove chilled dough from the fridge and tear walnut-sized pieces of the biscuit dough and drop them onto the peaches. Leave gaps in between as the dough will puff and spread as it bakes.
Lightly brush the tops of the biscuit dough with egg wash or heavy cream. Sprinkle biscuits with Redpath® Granulated Sugar, or Redpath Simply Raw™ Turbinado Sugar.
Place the baking sheet with the individual peach cobblers back into the preheated oven. Bake for 22 to 25 minutes or until the juices are thick and bubbling and the biscuit topping is golden brown in colour.
Allow to cool for at least 15 minutes before serving. Garnish with fresh thyme. Serve warm with vanilla ice cream or topped with whipped cream.
*If desired, peaches can be peeled. Place peaches into a pot of boiling water for 30 to 60 seconds. Remove and immediately place peaches into a bowl of ice water to stop the cooking process. With the help of a paring knife, carefully remove the skins of the peaches. Cut into 1-inch chunks and proceed with the recipe.
*To enjoy this dessert all year round, frozen peaches (thawed and drained) can be used in place of fresh.
*If desired, this dessert can be made in a 10-inch cast iron skillet instead of individual portions. Drop larger pieces of the biscuit dough onto the peaches. Bake for 35 to 45 minutes or until juices are thick and bubbling and biscuits are golden brown in colour.
*This can also be baked in individual ramekins instead of mini cast iron pans, or in any 2½ - to 3-quart baking dish. (Follow the instructions in the note above.)
*Lime or orange zest and juice can be used in place of the lemon.
*Redpath® Golden Yellow Sugar can be used in place of the Redpath® Dark Brown Sugar.
*If using egg wash, whisk an egg with 1 tablespoon (15 ml) of water, milk, or heavy cream.
*Cast iron pans can retain a lot of heat after coming out of the oven. Use oven mitts or a kitchen towel when handling.
*If planning on freezing, do not use a cast iron skillet, as long exposure to acid and moisture may encourage the cast iron to rust. Instead, use ramekins or a baking dish when making the cobbler(s). Fully bake off the cobbler(s). Place onto a wire cooling rack to cool completely (any steam or residual heat will cause condensation and will later result in a soggy dessert). Wrap with plastic wrap and then in a layer of foil. Can be frozen for up to 6 months.
*To reheat, from frozen, remove wrappings while the oven is preheating to 300°F (149°C). Cover the ramekins or baking dish with the foil used when freezing them. Place onto a baking sheet and bake for 10 to 15 minutes (ramekins) or 30 to 40 minutes (baking dish), or until the cobbler is heated through. Once heated through, uncover the cobblers and bake for an additional 5 minutes to re-crisp the topping. Let stand for 10 minutes before serving.