How pleased were my neighbors when I told them 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
Skillet Peach Cobbler
adapted from King Arthur Flour
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
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
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.