Wednesday, February 20, 2013

Skillet Peach Cobbler

How pleased was my husband when I told him I made peach cobbler?

Very! I used to swear by only making peach cobbler with fresh peaches, but after the squirrels ate all my peaches last summer, I was pretty disappointed. Disappointed to the point that I hadn’t made peach cobbler again.

Not ok in my book.

I’m thinking next summer I will specialize in squirrel kabobs; my .17 hmr is sighted in and dead on.

Lucky for me, Le Creuset just sent me their new Quince colored 10.5 skillet, so of course dessert came to mind first. (I might even have a little giveaway for you) – If my skillet cobbler on Pinterest gets the most “likes,” I win a SET of Le Creuset to give YOU!!

I decided, “Peach cobbler, I will conquer you. Squirrels or not.”

I used frozen peaches and it came out great. Start with some peaches, sugar, and butter on the stovetop. Simmer it down until it’s thick and bubbly, boy did the house smell good.

I felt like Ol’ Paula Deen cuttin’ up all that butter.

Wait, she’s diabetic now, I wonder if she uses margarine.

While that was cooking, I whisked up the dough in a bowl. I adapted this recipe from King Arthur’s scone recipe. It’s tender and moist, perfect to soak up all that peach juice.

When y’all get a chance, check out King Arthur’s website. They’ve got all kinds of neat flavors; lately my mother and I have experimented with red velvet and fiori di sicilia – gorgeous orange notes.

Once you combine the dough, you drop by big cleaving spoonfuls onto the sizzling peaches, and throw it into the oven. I love cooking in cast iron, perfect for a chilly night like tonight.

~Peace, Love, and Skillets Y’all

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Skillet Peach Cobbler

adapted from King Arthur Flour

Ingredients:

Filling:
1 pound peaches, sliced (fresh, frozen, or canned)
1/4 cup brown sugar
4 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon almond extract
Cobbler:
2 cups flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter
2 large eggs
1/2 cup sour cream

Directions:

In a 10.5 inch skillet, mix peaches, brown sugar, butter, cinnamon, nutmeg, almond extract. Simmer over medium until nice and bubbly.
For the cobbler, whisk together the dry ingredients, then cut in the cold butter using a pastry cutter. When the mixture resembles coarse peas, mix in eggs and sour cream, just until combined. The dough will be sticky and wet.
Drop by spoonful onto bubbly peach mixture, and bake for 20 minutes at 375 degrees.

 

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14 Responses to “Skillet Peach Cobbler”

  1. 1

    StitchinSweetSue — February 20, 2013 @ 6:02 pm

    Thx for this, fresh peaches have been lousy in NY the last 2 or 3 yrs. Using canned/frozen don’t bother us, well… not too much anyway:)

  2. 2

    Natalie J Vandenberghe — February 20, 2013 @ 6:12 pm

    I love peach cobbler. Your recipe sounds delicious!

  3. 3

    Kim — February 20, 2013 @ 7:17 pm

    I love peach cobbler but have always waited until summer to make it. Can’t wait to try this using frozen peaches. Looks incredible! Thanks for sharing.

  4. 4

    Blessie Nelson — February 20, 2013 @ 9:16 pm

    Hope you win! Rooting for you!

  5. 5

    Jessica@AKitchenAddiction — February 21, 2013 @ 12:31 pm

    I love peach cobbler! This looks wonderful!

  6. 6

    Mads — February 23, 2013 @ 12:51 pm

    Yum! I love cobblers and I just happen to have some frozen peaches on hand! What I want to know, is how you convince Le Creuset it’s a good idea to send you skillets? I could definitely use some. ;)
    Good luck in the contest!

    • katieb replied: — March 2nd, 2013 @ 4:17 pm

      Email them and ask! That’s how I started!

  7. 7

    Erin @ Texanerin Baking — February 24, 2013 @ 3:53 pm

    Hahaha. Squirrel kabobs. Sounds awesome. ;)

    And this cobbler looks amazing! I haven’t had a real cobbler in ages. And I can’t wait for peach season!

    • katieb replied: — March 2nd, 2013 @ 4:18 pm

      Me too! My tree is blooming…. maybe 4-6 more weeks for little buds!

  8. 8

    Katy — March 1, 2013 @ 10:12 am

    Looks incredible! Now I am salivating. Must try soon!

    “Wait, she’s diabetic now, I wonder if she uses margarine.”
    That line is just wrong on so many levels, I cringed. Delicious, real butter for me, thanks!

    • katieb replied: — March 2nd, 2013 @ 4:18 pm

      He heheee

  9. 9

    Marita Madeloni — March 3, 2013 @ 11:36 pm

    Holy crap, this looks so delicious! I have yet to make a dessert in my cast iron pan but I think it’s about time. I have the perfect wheat free biscuit dough to put on top as well!

  10. 10

    Christy @ My Invisible Crown — March 5, 2013 @ 2:38 pm

    This cobbler sounds delicious! I’ve been thinking about doing a skillet cobbler/cake soon. I’m so craving Summer foods. And I LOVE the quince Le Creuset!

  11. 11

    Kirsten/Comfortably Domestic — March 9, 2013 @ 8:06 pm

    I freakin’ LOVE peach cobbler! That quince colored skillet is just too cute, Katie! I totally crave peaches and summer fruits this time of year. God bless John Gorrie for figuring out how to freeze stuff for us. (Nerd alert!)

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