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.
SKILLET PEACH COBBLER
This recipe comes from ATK and it is soooo good. It's not runny or super thick. Just right. Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.
Provided by Xabbyy
Categories Dessert
Time 1h10m
Yield 12 Serving, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
- Melt butter in large oven-safe nonstick skillet over medium-high heat.
- Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
- Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
- Add remaining peaches and cook until heated through, about 5 minutes.
- Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
- Cover skillet and set aside off heat.
- For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
- Stir in buttermilk and butter until dough forms.
- Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
- Combine remaining sugar and cinnamon.
- Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
- Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
- Let cool on wire rack for 10 minutes.
- Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).
SKILLET BLUEBERRY-PEACH COBBLER
Steps:
- Preheat the oven to 400 degrees F.
- For the filling:
- In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
- For the topping:
- Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
- Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
- Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.
SKILLET BLUEBERRY-PEACH COBBLER
Make and share this Skillet Blueberry-Peach Cobbler recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the filling:
- In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
- For the topping:
- Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
- Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes.
- Allow to cool for 15 minutes before serving.
Nutrition Facts : Calories 376.6, Fat 12.4, SaturatedFat 7.5, Cholesterol 31.4, Sodium 735, Carbohydrate 63.9, Fiber 3.8, Sugar 34.4, Protein 5.3
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