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When peaches are in season, there's nothing that tops a classic peach cobbler recipe crisped to perfection in a cast-iron pan. Decadent and delicious.
- 2 teaspoons baking powder
- 2 large eggs, beaten to blend
- 1 1/2 cups crème fraîche, divided
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
- 1 cup chilled heavy cream
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.
This enticing recipe features delectable summer-ripe peaches, crème fraiche, vanilla extract and rich peach preserves. The caramelized textures and delightful scent creates a sophisticated dessert.
Whisk first 4 ingredients in a medium bowl. Whisk eggs, crème fraiche, milk and vanilla in a medium bowl. Add egg mixture to dry ingredients, whisk until smooth. Melt butter in a 12” cast-iron skillet in the mouth of the oven. Swirl pan to coat with butter. Remove from the oven.
Add batter to pan. Arrange peaches over batter, and then spoon dollops of preserves evenly over batter. Bake until a tester inserted into the center of the cobbler comes out clean, about 30 minutes. Rotate the skillet half way through cooking time. Loosely cover the cobbler with foil if it is getting too brown.
- 4 cups sliced ripe peaches, or more to taste
- ⅔ cup white sugar
- ⅔ cup brown sugar
- ½ cup water
- ½ cup margarine
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons margarine
- ¾ cup milk
Combine peaches, 2/3 cup white sugar, brown sugar, water, 1/2 cup margarine, and cinnamon together in a large skillet bring to a boil. Cover skillet with a lid and cook peach mixture until sugars have dissolved and peaches are softened, about 10 minutes.
Mix flour, 1/3 cup white sugar, baking powder, and salt together in a bowl. Cut 3 tablespoons margarine into flour mixture until mixture is crumbly add milk and stir until you have a soft dough. Drop tablespoons of the dough into the peach mixture.
Cover skillet tightly with a lid and cook, without removing lid, until dumplings are cooked through, about 15 minutes.
We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries.
1. Adjust oven racks to lowest and upper-middle positions place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl dust flour mixture evenly over cherries and toss to coat thoroughly.
2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
3. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
4. Adjust oven racks to lowest and upper-middle positions place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl dust flour mixture evenly over cherries and toss to coat thoroughly.
5. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
6. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
7. Adjust oven racks to lowest and upper-middle positions place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, cut side up, on sheet. Roast cherries on upper rack until just tender and cut sides look dry, about 15 minutes. Transfer cherries to medium bowl, toss with lemon juice, and let cool for 5 minutes. Combine 2 teaspoons flour and cinnamon in small bowl dust flour mixture evenly over cherries and toss to coat thoroughly.
8. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
9. Remove skillet (skillet handle will be hot) from oven and set on wire rack. Add butter and swirl to coat bottom and sides of skillet (butter will melt and brown quickly). Pour batter into skillet and arrange cherries evenly on top (some will sink). Transfer skillet to lower rack and bake until clafouti puffs and turns golden brown (edges will be dark brown) and center registers 195 degrees, 18 to 22 minutes, rotating skillet halfway through baking. Transfer skillet to wire rack and let cool for 25 minutes. Sprinkle clafouti evenly with remaining 2 teaspoons sugar. Slice into wedges and serve.
Tips for making the best Fresh Peach Cobbler:
- I prefer to use ripe fresh peaches, but you can make this cobbler using good frozen fruit.
- Bake and serve this cobbler in a cast iron skillet. If you don&rsquot have a large skillet you can use a 13&Primex 9&Prime baking pan.
- Since cast iron is slow to heat up, I suggest you preheat the skillet in the oven. This will help cut down the baking time. If you use a 13&Primex 9&Prime pan you don&rsquot need to preheat the pan.
- Macerating the peaches with the sugar will draw out the juices and the peaches will also take in some of the sugar. Macerating prevents the fruit from breaking down as the cobbler bakes so you&rsquoll have distinct chunks of peach in your cobbler rather than a mushy filling.
- The filling for this cobbler is looser than a pie filling. The biscuits will absorb some of the juice as the cobbler bakes.
- Sprinkle the biscuits with a little sugar before baking. This not only adds a little extra sweetness, but also creates a crunchy topping.
- The juice may boil over a bit while the cobbler bakes. To make cleanup easier, place a sheet of aluminum foil on the shelf beneath the pan to catch the juices.
Scroll through the process photos to see how to make Peach Cobbler in a skillet:Macerating the peaches lets them absorb some of the sugar and retain their shape as the cobbler bakes. Combine the dry ingredients, cut in the butter, then add the cream mixture. The dough is quite wet. Use a large spoon or ice cream scoop to place dollops of dough onto the peaches. Sprinkle the dough with sugar for a crunchy topping.
Here are more recipes featuring fresh peaches:
And, yes, this delicious cobbler is only better with a scoop of Vanilla Ice Cream! But you already knew that, didn&rsquot you&hellip.
If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.
- 2 cups sliced peaches (I used [url undefined]frozen peaches[/url] from last summer's bounty)
- 1/2 cup sugar
- 1/4 cup flour
- 1/2 cup unsalted butter
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- Pre-heat oven to 375*F.
- Places sliced peaches in a large bowl. Sprinkle with 1/2 cup of sugar and flour. Stir to coat peaches and set aside.
- In a separate bowl, combine flour, 3/4 cup sugar, baking powder, salt, and milk, set aside.
- Over low heat, melt butter in a cast iron skillet.
- Pour the batter over the melted butter - Do not stir into the butter.
- Pour the peaches over the batter - again, do not stir.
- Bake for 35 to 40 minutes, until crust is light brown and puffy.
- Remove from oven and allow to cool slightly before serving.
- Serve warm with vanilla ice cream or fresh whipped cream.
Looking for another skillet dessert? Here you go! Skillet Apple Fritter Cake
Read more on this topic with these posts!
About Laurie Bostwick
Growing up, Laurie’s dream was to become a wife and Mama. That dream came true over 28 years ago when she became the wife of Toby, her Honey. Thankfully, Laurie’s dream to become a Mama has also been fulfilled as they have been blessed with 5 children, aged 26 down to 16, with two already with Jesus. They have always been a homeschooling, homesteading family, and love being together. Currently, they reside in Tennessee on a small (very small) grass-finished beef farm, where they also are joined by 4 miniature Dachshunds, and 8 chickens.
Skillet Peach Cobbler
Happy comfort food season y’all! Yes, this means we have officially made it to November 2020. This month I will be sharing some of our favorite Thanksgiving food recipes weekly. From peach cobbler to mac and cheese they’re all coming your way soon! The recipe I chose to kick this Thanksgiving season off was my famous skillet peach cobbler. I say famous because even people who don’t like peach cobbler tell me how much they enjoy my recipe. That’s a bragging right badge I wear proudly.
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It’s taken me about 4 years to truly perfect this skillet peach cobbler recipe. A lot of other peach cobbler recipes have a plain crust on the top and bottom of the cobbler. One thing about me and my style of cooking is I expect flavor in every bite from every layer. The way this cobbler comes together is melt in your mouth perfection. I knew I had officially reached peach cobbler star status when my Grandma who isn’t a big peach cobbler fan not only complimented it but went back for seconds! If you’ve had the privilege of growing up with your Grandmother then you know how big of a deal this truly is. Nailed it!
Other Recipes You May Enjoy
- Southern Collard Greens Recipe
- Cheddar Scallion Biscuits Recipe
- Easy Chicken and Dumplings
- Chicken and Waffles Recipe
- How To Make Buttermilk Biscuits
- Challah Bread Pudding With Bourbon Sauce
- Buttermilk Fried Chicken Sandwiches With Slaw
- Chicken and Sausage Gumbo
Y’all, I’m so excited for you to make this skillet peach cobbler! It is the most perfect dessert to make anytime of the year. Make it for yourself or for family/friends, it’s so delicious! Hope you enjoy this one!
Thank you to Crate and Barrel for sponsoring this post!
As mentioned earlier, here are a few of my favorite Crate and Barrel staples within my kitchen:
- Le Creuset Signature 10-inch Skillet: Listen, one of the top pieces of cookware I recommend to others is a quality cast-iron skillet. This Le Creuset skillet is perfect for nearly anything: frying, sautéing, and more!
- French Kitchen Marble Pastry Slab: You guys, this piece is probably my most used and favorite item of theirs! It’s so gorgeous and super convenient when rolling out pie dough and other baked goods to keep the temperature nice and cool. As seen in many of my photos, I also love shooting on top of it!
- French Kitchen Marble Rolling Pin with Stand: This marble rolling pin with stand handles tough dough and when used in conjunction with the marble pastry slab, makes baking just a dream!
- KitchenAid 7-Speed Hand Mixer: This heavy duty hand mixer comes from the KitchenAid family and has seven powerful speeds. I love using this when I don’t want to pull out my heavy stand mixer.
- Ruffled Pie Dish: Just a beautiful scalloped pie dish that is perfect for all those dreamy pies, crisps, and more deliciousness that you’ll bake up! This beauty goes from the oven to table with a breeze.
- J.K. Adams Heritage Serving Board: This gorgeous driftwood serving board can be used for nearly anything: charcuterie displays, snack boards, and so much more!
- Rosti Terra Pebble Margrethe Bowls: These nifty bowls are one of my newest faves. Also, these mixing bowls in three sizes, come with convenient lids and are available in the prettiest of colors.
- Ora Blush Salad Plate: I love these salad plates as they have a pretty pink tone with a reactive crackly glaze that is just a showstopper on the table serve up salads, appetizers, and desserts with these!
- Zeroll Anti-Freeze Ice Cream Scoop: Another fave of mine, this commercial quality scoop allows you to scoop hard-frozen ice cream with such ease. It also contains a non-toxic, self-defrosting fluid sealed within the handle for scooping frozen treats with minimum strain.
REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!
UNTIL NEXT TIME…LOVE AND BUTTER,
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This Easy Blueberry Peach Cobbler Comes Together in a Flash & Welcomes Any Fruit You Have
You don’t choose summer fruits as much as they choose you.
I had every intention of making a simple blueberry cobbler, and then the peaches called to me. I am not sure what happened, but the next thing I knew, I was home with bags of these fuzzy, summer-ripe jewels, and I had no choice but to use them in this summery dessert.
If single-fruit cobblers are more your thing, simply double the amount of your favorite (for 6 cups in total) and carry on. I understand. Sometimes we’re powerless to resist, so give in and enjoy!
I prefer to keep the amount of sugar in the filling to a minimum to allow summer fruit goodness to shine through, but I think a splash of triple sec or Grand Mariner (or orange juice if you prefer) and a little vanilla add just enough moisture and enhance the natural sweetness of the fruit.
I use a cast-iron skillet brushed with oil with a high smoke point like grapeseed or avocado oil for easier cleanup. I also like to sprinkle the cobbler batter with a bit of turbinado sugar for a little extra crunch on the tender biscuit topping.
Lodge Chef Collection Pre-Seasoned Cast Iron Skillet, $29.95 from Sur La Table
You can bake this on the hot grill after dinner is done, which keeps your kitchen cool on hot summer days, but you can also make it in the oven with no changes to the recipe. Either way, it’s best baked immediately after assembly and served warm. Enjoy!
Skillet Blueberry Peach Cobbler
- For the fruit filling:
- 3 cups (400 g) blueberries, fresh or frozen
- 4 medium peaches (about 400 g), sliced and cut into 1 inch chunks
- 3 tablespoons (30 g) all-purpose flour
- 1 teaspoon grated orange peel
- 2 teaspoons (8 g) vanilla
- 1 tablespoon (13 g) brown sugar, light or dark
- 1 tablespoon (9 g) triple sec, Grand Marnier, or orange juice
- For the cobbler topping:
- ½ cup butter (113 g), at room temperature
- ½ cup white sugar (100 g)
- 1 teaspoon grated orange peel
- Pinch of salt
- 1 teaspoon (4 g) vanilla
- 1 egg, room temperature
- 2/3 cup (100 g) all-purpose flour
- ½ teaspoon baking powder
- Scant tablespoon turbinado sugar (or additional white sugar)
- 1-2 tablespoons grapeseed or avocado oil (or any oil you prefer with a high smoke point)
- Preheat grill to about 400° F, using an indirect heat source, or preheat oven to 375° F with a rack in the middle.
- Pour blueberries and peaches (or double the amount of either if you prefer a single-fruit cobbler) into a large bowl. Add flour, orange peel, vanilla, brown sugar, and triple sec or orange juice. Stir gently to combine and keep at room temperature to allow the fruit to macerate (marinate and release their juices) while mixing the topping batter.
- For the cobbler topping, beat butter, sugar, and orange peel until light and fluffy. Scrape bowl with a flexible spatula and add salt, vanilla, and egg, mixing until smooth. Stir in flour and baking powder.
- Lightly brush oil on a 10-inch cast iron pan and fill with fruit mixture, scraping all juices into the pan. Top with cobbler topping batter and try to cover the fruit completely. Sprinkle turbinado sugar on top of the cobbler topping just before baking.
- Place the skillet on the grill over indirect heat. Try to keep the heat at a consistent temperature close to or just under 400° F. If using your oven, place on a center rack. Cook for 20 minutes and turn if it’s browning unevenly, then continue to bake for another 15-20 minutes or until the top crust is medium golden brown and crisp and fruit bubbles up around the edges.
- Allow to cool for 15 minutes before serving. Serve warm or at room temperature with ice cream or whipped cream.
- Store leftovers in the refrigerator for up to two days.
Related Video: How to Set Up Your Grill for Indirect Heat Cooking
I made 3/4 of this recipe, with 4 large peaches instead of 7 medium, and reduced the flour/sugar/butter topping. It tasted delicious with ice cream, but had a weird colour (surprisingly taking on a bit of grey from the well-used and clean caste iron pan) and the topping was soft, not crisp. I would use a different pan and change the topping if I did it again, but we loved the flavour of the peaches and nuts with the garam masala.
Yummy-didn't have a problem with discoloration in my cast iron pan. Tad too sweet for me but everyone else thought it was perfect. My peaches got a little juicy with the baking but still just fine.
We love this recipe. The taste is like peach meets chai. I've just made it a second time within a month. I didn't have garam masala but I replaced it with a homemade garam masala: powdered ginger, cinnamon, coriander, cardamom, cloves, and nutmeg. I put the pecans and some of my homemade garam masala in the topping because I wanted the pecans to stay crisp. All those sweet, warm spices are complimentary to the peaches and this is a nice twist to a classic. Some vanilla or caramel ice cream is perfect.
Great recipe. Had no trouble with the cast iron pan nor did I find the spices overpowering (the gamma masala added such a nice flavor to it). Have made it several times for company and they all loved it.
Don't use a cast iron unless you know that your cast iron will not leach nasty black goo into your peach crisp. We ruined some really tasty peaches by cooking them in our cast iron. Brought it to a dinner party and by the time we served it, the peaches and juice were dark gray and the pecans were completely black. We did not burn it. It just turned black. I'll try this again in a casserole dish and see how it goes.
I gave this 3 forks because my cast iron skillet turned the peaches blackish and gave the crisp a slightly metallic taste, probably in a reaction with the lemon juice! It must be my skillet because no one else had the problem. The crisp was delicious but the appearance was unappetizing and I was concerned that it might not be edible. Any advice on what to do?
Made as directed. The salt and garam masala overpowered the peach flavors, and were distracting rather than complementary. I wanted more topping my husband thought the amount was good. Will try again with less garam masala and salt. I might also add some oats to the topping. Enjoyed the pecans in the peaches rather than on top!
Great recipe. Left off the nuts. Chilled the crumble topping before baking. Eaten with rave reviews.
to PigPurple from Richmond. Splenda has no place in my kitchen!! It has detrimental health effects. Our bodies are better off with natural ingredients!
Rub In butter: submerg your fingers, all of them, in the bowl and "rub" the butter, mixing it into the dry ingredients until a coarse meal result is achieved. My preferred process is to grate "frozen" butter using a plane grater. Once grated, rub in as instructed until you have a coarse meal-like consistency. This process is especially desirable when making scones.
Unless you have very conservative tastes, don't omit the garam masala. What a great addition!
I'm glad a read the reviews before making this. I was going to omit the garam masala anyway since I didn't have any or want to go to the store just for that. I'm glad it was pretty much unanimous to skip it. I haven't made it yet, but am giving it a 4 just because I can tell from reading the ingredients that it will be delicious!
Excellent. Added a couple of nectarines and two handfuls of blackberries, more peaches in order to serve 10 . Didn't increase sugar or spice. Served with vanilla ice cream. Enjoyed by everyone!
I will definitely be making this again! I loved this dish. Four forks because it's delicious, foolproof, quick, unique and my husband, who is notoriously picky, gives it his stamp of approval. The garam masala is a genius addition and vanilla ice cream is a perfect counterpoint to the warm, but gentle, spiciness. For those reluctant to try it because it sounds too exotic, I urge you to try it at least once - because it's a sweet dish, it's not heavy and spicy-spicy like you might think traditional savoury Indian food might taste.
The recipe was a little hard for me to follow. The finished product I give 3 stars . I will make it again. I used Splenda in place of the sugars. tasted the same. I would consider adding blueberrys or blackberrys next time. Thanks for the recipe
I consider myself adventuresome when it comes to cuisine I love Indian food and the taste of garam marsala. However IMHO it is a warm spice mixture and makes me think of fall. Fresh Maryland peaches rank right up there with Georgia's (some might say are even better )) and to me fresh peaches tomatoes corn and crabs = summer. I used only cinnamon, and I thought it turned out fantastic. I will probably make it again at the end of the season and include the garam marsala and store it for fall.
Suggestion: Those that like the same old tastes over & over again should maybe just stick to their same old recipes. Those people are the same people, if they venture outside of their own back yard, rarely indulge in another culture's cuisine. they expect all countries to serve ɺmerican' pizza, burgers & fries and no taste ɼheeses'. If you like to exist in your comfort box.. great.. go for it. But remember some of us like to live, learn, experiment and 'live on the edge' with flavors.
This was great! Loved the addition of garam masala in this. Exactly what I expect from Bon Appetit - something a little unique & different from the same old, same old. For those who ask - garam is a blend of spices and includes a number of spices that would normally be used in a dish like this (such as cloves, nutmeg, cinnamon among others). I cut back on the sugar in this just because my peaches were very sweet on their own.