Skillet Peach Cobbler
Every year I get so sad when the summer comes to an end, but I also get a little bit excited because that means that peaches are in peak season.
I recently picked up a bunch of peaches at the Elmwood Bidwell Farmer's Market (best Farmer's Market in the area in my opinion) and wanted to make a flavorful skillet cobbler. Surprisingly, it was pretty difficult to find a recipe online.
I finally came across a recipe for Bourbon Peach Cobbler from my boo Tyler Florence. I decided to adapt it a little bit as I didn't have any bourbon and didn't plan on buying any since it would go to waste since I don't drink. I also doubled the amount of fruit and the topping because, hello, why not? The result was a beautiful, bright and flavorful peach cobbler that I would absolutely make time and time again.
Skillet Peach Cobbler (adapted from THIS recipe)
13 peaches, peeled and sliced 1 1/2 cups sugar, plus more for sprinkling 3 tablespoons cornstarch 1 1/2 teaspoons ground cinnamon, plus more for sprinkling 3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon kosher salt 3 1/2 sticks cold unsalted butter 1 1/2 cups heavy cream, plus more for brushing
Directions Preheat the oven to 375 degrees F. Combine the peaches, 1/2 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat. Sift the flour, the remaining 1 cup sugar, the baking powder and salt into a bowl. Cut 3 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable. Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Leave the mixture in the skillet and drop the dough by tablespoonfuls over the warm peaches. Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon. Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes.