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This skillet peach cobbler recipe is a perfect summer dessert!
It has been blazing hot in DC for over a week now. I’m finding it hard to force myself out of the air conditioning during the day to appreciate summer.
Seriously, how am I supposed to enjoy 96 degrees with humidity? I really must be a California girl at heart; I’m a wimp when it’s too cold and I’m a wimp when it’s too hot.
Give me 75 degrees F and breezy every day of the year. I was feeling kind of claustrophobic but then last night we had the most beautiful electrical storm with multiple streaks of lightening flashing across the sky for hours. I sat outside to watch and enjoyed the breezy warm air and ominous lights.
Fingers crossed that this heatwave passes soon so I can stop being a hermit.
This skillet peach cobbler recipe evolved out of a desire to use up the remaining ice cream from my recent Vanilla RumChata Milkshake as well as 5 very ripe peaches.
Did you know I take recipe requests? You just need to follow me on Facebook and Twitter! When I polled my Facebook readers asking them what I should make out of these juicy, ripe peaches, the overwhelming response was for peach cobbler. I aim to please and so here you go!
This peach cobbler is easy to be make and can also be enjoyed during the off season by using either frozen or canned peaches. But now is truly the best time to make this while fresh peaches are at their prime. This dessert tastes like summer and takes the edge off of any heatwave claustrophobia.
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Skillet Peach Cobbler
5 from 10 votes
This skillet peach cobbler recipe is a perfect summer dessert!
1/4cup+ 2 tablespoons half-and-half or heavy cream
3tablespoonsunsalted butter,melted and cooled
1teaspoonpure vanilla extract
optional: vanilla ice cream for serving
Instructions
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 cream, butter and vanilla extract 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 5-inch cast iron skillets (note: you can also use one 10-inch skillet, but it may alter the bake time). 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.
Bake for 18-22 minutes, or until the sides are bubbly and the dough has cooked through.
Serve hot with ice cream on top.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.
For crispy pastry on the bottom of the pan, bake the cobbler in the lower third of the oven. If your oven bakes hot, make an adjustment in the recipe, but if your oven doesn't bake as hot as you'd like it do, bake cobbler at a slightly higher heat to encourage bubbling and browning.
If your Peach Cobbler is mushy, it means either 1) your peaches were too ripe and broke down too much when baking (this can also produce a mushy topping), or 2) the Peach Cobbler was overbaked. Take care to use firm but ripe peaches and bake the cobbler until the topping reaches 200 degrees F.
If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they're already too soft and mushy.
Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating. When the food is fried, the moisture cooks out of the cornstarch, leaving a crackly, puffy coating on the outside.
Cobblers need enough time in the oven for the topping to cook through and brown, but at too high a temperature, anything above 375 ℉, the fruit filling might not be cooked by the time the top is burnt.
Toss the juice of 1 lemon for every 8-10 peaches and ½ teaspoon of sugar for each peach added. The lemon juice will help prevent browning and the sugar will release juices from the peaches, helping prevent air pockets when freezing. After tossing with lemon and sugar, place in a gallon-sized zipper freezer bag.
Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.
Raw, the batter will look a little sparse when dolloped on top of the peaches, but it will rise and spread out as it cooks. If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.
Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard. Bake until the cobbler topping is golden brown.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
Freestone peaches are those gems you bite or cut into and the pit falls right out. They can be yellow or white, and are the variety that's most commonly sold at grocery stores and farmers markets.
“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.
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