I broke out my cast iron out for this skillet peach cobbler. I normally just throw it in a casserole type pan and bake it up, but I felt bad for my pretty cast iron hanging out on the shelf. The plus side is I can throw skillet into the title. People dig skillet desserts, right? Gosh, I sure hope so.
I got a big box of peaches the last time I was at the local farmers market. I can’t help myself when it comes to produce. I used half the box testing out my fresh peach pound cake recipe and the rest I peeled and cut up for this cobbler.
I used to always blanch my peaches and remove the skins that way, but I’ve found using an apple peeler does an okay job. I’m a big fan of less work. I have to save my energy for the sink full of dishes that I can never keep up with. Well, that and for my five year old that has more energy than humanly possible. I don’t know how people with two kids or twins do it. I’m literally going crazy over here.
Now I’m onto making apple recipes. My hubby found a u-pick apple orchard about 45 minutes from us and took me to it. He knows that I love getting out there and picking my own produce. The place happened to still have a ton of gorgeous raspberries to pick too. So, I picked some of those and will be creating a raspberry crisp for the blog. If you follow me on Instagram, you probably saw the pictures on my stories from my weekend. If you don’t follow me, you need to! You can see what I’m up to and sneak peeks of recipes that I’m working on.
Skillet Peach Cobbler
- 8 cups fresh peaches 9-10 large peaches, peeled, pitted, and sliced
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 T . cornstarch
- 1 tsp . ground cinnamon
- 2 cups all-purpose flour
- 2 tsp . ground cinnamon
- 2 + 1/2 tsp. baking powder
- 1/2 tsp . salt
- 3 T . granulated sugar
- 6 T . butter cold
- 1 egg
- 1 + 1/4 cup milk
- Preheat oven to 400 degrees.
- Prepare the fresh peaches by peeling them with an apple peeler, cutting them in half to remove the pit, and then slicing them thin.
- Add the prepared peaches to a large bowl.
- In a bowl, add in the brown sugar, granulated sugar, cornstarch, and cinnamon. Stir to combine thoroughly.
- Sprinkle the sugar and cornstarch mixture over top of the peaches. Stir until the sugar mixture is coats all of the peaches evenly.
- Pour the peaches into a 10 inch skillet. Mine is 3 inches deep.
- In a large bowl, add in the flour, cinnamon, baking powder, salt, and granulated sugar. Stir to combine.
- Quickly grate the butter into the flour mixture. I normally freeze my butter for at least an hour before making the biscuits.
- Mix the butter into the flour.
- Pour the milk into the mixture and stir until the flour is just incorporated. Don't over-mix!
- Add small dollops of the biscuit mixture on top of the peaches. Once all of the peaches are covered, add the rest of the biscuit dough sporadically.
- Place into the oven and let bake for 30 to 40 minutes until the biscuits are done. Give the top of a biscuit a little tug and look underneath. If it's still doughy, let it continue to bake until done.
- Remove from the oven and each within the day.
What’s your favorite way to eat your peaches? I love when they’re extremely juicy. I think my favorite part is the fuzzy skin.