PEACH SKILLET COBBLER RECIPE BY TASTY
Here's what you need: peach, sugar, cornstarch, lemon juice, salt, vanilla cake mix, sliced almond, butter
Provided by Vaughn Vreeland
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350ºF (180ºC).
- In a cast-iron skillet over medium-low heat, add the peaches, sugar, cornstarch, lemon juice, and salt.
- Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
- Let simmer for 5 minutes on low heat.
- Sprinkle the box cake mix over the apple filling.
- Add the nuts and evenly distribute the sliced butter over the top to ensure even baking.
- Bake for 45 minutes to an hour, until the top is golden brown.
- Serve warm with ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 62 grams, Fat 21 grams, Fiber 4 grams, Protein 5 grams, Sugar 38 grams
DESSERT MISC: SKILLET PEACH COBBLER RECIPE - (4.5/5)
Provided by á-3151
Number Of Ingredients 13
Steps:
- 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.
IRON-SKILLET PEACH CRISP
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Provided by Ari Kolender
Categories Dessert Kid-Friendly Peach Pecan Bon Appétit South Carolina Vegetarian Pescatarian Peanut Free Soy Free Kosher Summer Small Plates
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Topping:
- Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
- Assembly:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
- Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
- Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25-35 minutes.
- Do Ahead
- Crisp can be made 1 day ahead. Store lightly covered at room temperature.
SKILLET PEACH COBBLER
Provided by Valerie Gordon
Categories Cake Dessert Bake Kid-Friendly Backyard BBQ Peach Summer Family Reunion Shower Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. 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" castiron 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.
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