Skillet Peach Cobbler is a slightly sweet, but not-too-sweet fall dessert that is amazing with a couple scoops of vanilla ice cream. So good served warm!
Keyword peach cobbler, skillet peach cobbler
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Sue Ringsdorf
For the peaches:
6largefresh peaches- peeled and sliced
½freshlemon- freshly squeezed
For the topping:
6TablespoonsCOLD unsalted butter- cut into small cubes
a sprinkle of sparkling sugar- to top
Preheat oven to 350 degrees.
Blanch the peaches. In a saucepan, boil water (enough to cover the peaches). Add the peaches, about 2-3 at a time, and boil for 30 seconds. Remove immediately to an ice bath.
Peel and slice the peaches, and add to a mixing bowl. Add the fresh lemon juice, vanilla, sugar, and cornstarch. Mix well, and pour into a medium greased cast iron skillet.
Place skillet in oven and bake for 15 minutes.
Meanwhile, prepare the topping. In a mixing bowl, combine the flour, brown sugar, baking soda, and salt. Using a pastry cutter, cut the COLD butter into the ingredients, until the topping resembled course crumbs.
Place 1/3 cup water in microwave, and heat until boiling. Pour over the the topping ingredients, stir well, and add (with fingers or a spoon) to top of skillet ingredients. Top with a dusting of sugar.
Bake for 15 additional minutes, or until golden brown.
Let the cobbler sit for about 30 minutes to let the peaches thicken a bit. Then serve warm with ice cream.
For best results, eat this warm with scoops of vanilla ice creamHow to easily peel peaches? The method I often use is to place whole peaches into a pot of boiling water. Leave them in the water for about 30 seconds or so, and then gently remove them to an ice-water bath. The ice water bath will shock them and keep the peach flesh from cooking, meanwhile allowing the peach skin to peel super easily. You should be able to pull the skin off with your fingers!