Skillet peach cobbler

By Lalamirand

Ingredients

• 1 1/2 pounds fresh ripe peaches (about 5 peaches)
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar
• pinch of salt
• 1/2 tablespoon fresh squeezed lemon juice
• 1/2 tablespoon cornstarch
• 1 cup all purpose flour
• 3 tablespoons granulated sugar, divided
• 1 1/4 teaspoon ground cinnamon, divided
• 1/2 teaspoon baking powder
• pinch of kosher salt
• 1/4 cup + 2 tablespoons half and half or heavy cream
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• optional: vanilla ice cream for serving

Details

Servings 4
Cooking time 40mins
Adapted from savorysimple.net

Preparation

Step 1

Preheat the oven to 425 degrees F.

Bring a large pot of water to a rolling boil. Using a knife to draw an X in the bottom of each peach. In batches of 2 or 3, blanch the peaches for 30-60 seconds or until the peach skin begins to pull away from the X slices. Use a slotted spoon to move the peaches into a large bowl of ice water. After they have cooled, peel and chop the peaches, discarding the skin.

In a large skillet, combine chopped peaches, butter, brown sugar and salt over medium heat. Cook for several minutes until the butter and sugar have melted and the peach juices have released and mostly evaporated. Mix together the lemon juice and cornstarch and add it to the peaches.

Whisk together the flour, 2 tablespoons sugar, baking powder and salt. Stir in the milk and butter with a fork until the dough is just combined. In a small bowl, combine the remaining tablespoon of sugar and cinnamon.

Divide the peaches into 2 small cast iron skillets. Use a spoon to evenly distribute the dough over the peaches (it will not completely cover them). Sprinkle the cinnamon sugar mixture on top of the dough.

Your cobbler looks great and I love making desserts in my skillet. Such a timesaver and easy! CSA peaches sound heavenly! And yes, the weather in San Diego is about 74F and sunny most days. It’s not hot. I haven’t turned on my A/C all 2013. I had it on a few times in 2012. :) I last turned off my heat in March. So no heat, no air.

This looks unbelievably delicious and easy to make. It is 112 here so I can relate to how you feel!

Gorgeous!! Those CSA peaches sound so good and that topping? Wow! It looks amazing! I love the addition if the cinnamon. YUM!

Jennifer, your cobbler and these photos are simply stunning! I’m a total West coast girl at heart too. We have such mild weather in Vancouver that I can’t stand extreme cold or hot weather either. I’d gladly turn my oven on to make this in any temperature!

We’ve been having our own heat wave here too – it’s not quite as much when you have to work and get things done and all you want to do is jump in a pool!

This is such a great way to use lovely ripe peaches, you can’t beat a cobbler at any time of year!

This looks fantastic and I’m totally going to make a request one day!

I feel you on the heat….so much! I am a huge baby about the heat anyway, but add in being pregnant, I’m inside all day with a fan blowing in my face. There is no other way to be.

wow, we completely missed the electric storm cause we weren’t in town..i would’ve loved to see that. i know it was blazing hot here so i’m sure the rain was a nice sight. i have a bunch of peaches in the fridge – need to use them for some cobblers! i love the cast iron skillet dishes – they make the dessert that much prettier to eat :)

sally @ sallys baking addiction

Made this today with some fresh peaches that were getting soft. I did use a large skillet (12 inch) and did not have enough topping to cover it at all. I did a second 1/2 recipe and the amount was perfect but I wish I had upped the peaches to keep the ratio the same -it was a little too much cobbler to peach. Loved it-we ate it for brunch on this rainy Saturday morning sans ice cream and with a side of scrambled eggs and local chicken sausages. My toddler was in love. The cast iron skillet is so practical and makes for such a rustic presentation and the bubbling peaches were glossy and perfect. Thanks! I will definitely be making again (maybe with the other 7 peaches in my bowl and a shot of bourbon added with the slurry over homemade buttered pecan ice cream)…

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