Skillet Peach Cobbler
photo by NorthwestGal
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
12 Serving
- Serves:
- 6-8
ingredients
- 4 tablespoons unsalted butter (FILLING)
- 5 lbs peaches, peeled, pitted and cut into 1/2-inch wedges
- 6 tablespoons sugar
- 1⁄8 teaspoon salt
- 1 tablespoon lemon juice
- 1 1⁄2 teaspoons cornstarch
- 1 1⁄2 cups all-purpose flour, plus extra for work surface (TOPPING)
- 6 tablespoons sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup buttermilk
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon ground cinnamon
directions
- For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
- Melt butter in large oven-safe nonstick skillet over medium-high heat.
- Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
- Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
- Add remaining peaches and cook until heated through, about 5 minutes.
- Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
- Cover skillet and set aside off heat.
- For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
- Stir in buttermilk and butter until dough forms.
- Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
- Combine remaining sugar and cinnamon.
- Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
- Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
- Let cool on wire rack for 10 minutes.
- Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).
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Reviews
-
This was quite tasty. But I had a bit of trouble with the texture of the dough. It came out like pancake batter, so I added more flour, but I had to quit adding because the dough was turning dense and hard. Even so, the best I could do was a doughy layer on top of the peaches, which the top baked nicely but the center stayed pretty doughy. Even so, it did taste great. I'll make it again and try a few changes (like adding about half the buttermilk or so) and see if I can improve on my skill in Cobbler making. Thanks for sharing your recipe, Xabbyy. Made for Spring 2012 Pick-A-Chef.