Skillet Peach Cobbler
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
- 8 cups peaches peeled, pitted, and sliced (9-10 large peaches)
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 T. cornstarch
- 1 tsp. ground cinnamon
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.
Calories: 297kcal | Carbohydrates: 62g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 157mg | Potassium: 565mg | Fiber: 4g | Sugar: 34g | Vitamin A: 620IU | Vitamin C: 10.1mg | Calcium: 158mg | Iron: 2.3mg