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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!
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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.
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.
Make sure the peaches are piping hot before adding the topping, otherwise the bottom of the cobbler doesn't cook. To achieve this, begin making the topping as soon as the peaches go into the oven, or you can even make it first and refrigerate. Leave some space in between the topping.
The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.
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.
Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!
Peaches may be covered with your choice of sugar syrup, water, or apple or white grape juice. Sugar is not needed for safety in canning fruit; but in addition to adding flavor, sugar in the liquid helps to keep the texture of the fruit firm and preserve the color.
At Walmart, the pre-baked cobblers will be sold fresh in the bakery, but samples provided to us by the company came frozen, meaning we had to reheat ours for about 40 minutes in the oven at 350 degrees, vs.
You take a clean tooth pick and poke it into the batter section of the cobbler. If the toothpick comes out clean, it's done. If there's raw batter clinging to it, bake it for a bit longer. This is the same thing you do when testing to see if a cake is done.
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.
The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.
(bakers tip: it's pretty hard to overcook a cobbler, so don't be afraid to leave it in there for longer than 30 minutes - if the top is browning too quickly and the juices still aren't running clear, tent the crisp with foil and continue baking.)
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.
In order for the starch in your pie to set, whether you use flour, cornstarch, tapioca, or arrowroot, you need to let the pie cool completely before cutting it. If you slice it too soon, the starch won't gel and it will be runny.
Introduction: My name is Aracelis Kilback, I am a nice, gentle, agreeable, joyous, attractive, combative, gifted person who loves writing and wants to share my knowledge and understanding with you.
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