It has been blazing hot in DC for over a week now. I’m finding it hard to force myself out of the air conditioning during the day to appreciate summer.
Seriously, how am I supposed to enjoy 96 degrees with humidity? I really must be a California girl at heart; I’m a wimp when it’s too cold and I’m a wimp when it’s too hot.
Give me 75 degrees F and breezy every day of the year. I was feeling kind of claustrophobic but then last night we had the most beautiful electrical storm with multiple streaks of lightening flashing across the sky for hours. I sat outside to watch and enjoyed the breezy warm air and ominous lights.
Fingers crossed that this heatwave passes soon so I can stop being a hermit.
This skillet peach cobbler recipe evolved out of a desire to use up the remaining ice cream from my recent Vanilla RumChata Milkshake as well as 5 very ripe peaches.
Did you know I take recipe requests? You just need to follow me on Facebook and Twitter! When I polled my Facebook readers asking them what I should make out of these juicy, ripe peaches, the overwhelming response was for peach cobbler. I aim to please and so here you go!
This peach cobbler is easy to be make and can also be enjoyed during the off season by using either frozen or canned peaches. But now is truly the best time to make this while fresh peaches are at their prime. This dessert tastes like summer and takes the edge off of any heatwave claustrophobia.
Skillet Peach Cobbler
Ingredients
- 1 1/2 pounds fresh ripe peaches (about 5 peaches)
- 2 tablespoons unsalted butter
- 3 tablespoons packed light brown sugar
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoons fresh-squeezed lemon juice
- 1 1/2 teaspoons cornstarch
Topping:
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar, divided
- 1 1/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup + 2 tablespoons half-and-half or heavy cream
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- optional: vanilla ice cream for serving
Instructions
- Preheat the oven to 425 degrees F.
- Bring a large pot of water to a rolling boil. Using a knife to draw an X in the bottom of each peach. In batches of 2 or 3, blanch the peaches for 30-60 seconds or until the peach skin begins to pull away from the X slices. Use a slotted spoon to move the peaches into a large bowl of ice water. After they have cooled, peel and chop the peaches, discarding the skin.
- In a large skillet, combine chopped peaches, butter, brown sugar and salt over medium heat. Cook for several minutes until the butter and sugar have melted and the peach juices have released and mostly evaporated. Mix together the lemon juice and cornstarch and add it to the peaches.
- Whisk together the flour, 2 tablespoons sugar, baking powder and salt. Stir in the cream, butter and vanilla extract with a fork until the dough is just combined. In a small bowl, combine the remaining tablespoon of sugar and cinnamon.
- Divide the peaches into 2 5-inch cast iron skillets (note: you can also use one 10-inch skillet, but it may alter the bake time). Use a spoon to evenly distribute the dough over the peaches (it will not completely cover them). Sprinkle the cinnamon sugar mixture on top of the dough.
- Bake for 18-22 minutes, or until the sides are bubbly and the dough has cooked through.
- Serve hot with ice cream on top.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Your cobbler looks great and I love making desserts in my skillet. Such a timesaver and easy! CSA peaches sound heavenly! And yes, the weather in San Diego is about 74F and sunny most days. It’s not hot. I haven’t turned on my A/C all 2013. I had it on a few times in 2012. :) I last turned off my heat in March. So no heat, no air.
It was 113 all last week where I am. Funny how cool 98 seemed when the temps dropped. This cobbler…Freaking gorgeous. WANT.
Did you say cobbler? I’m coming over! LOL…
This looks unbelievably delicious and easy to make. It is 112 here so I can relate to how you feel!
Gorgeous!! Those CSA peaches sound so good and that topping? Wow! It looks amazing! I love the addition if the cinnamon. YUM!
Jennifer, your cobbler and these photos are simply stunning! I’m a total West coast girl at heart too. We have such mild weather in Vancouver that I can’t stand extreme cold or hot weather either. I’d gladly turn my oven on to make this in any temperature!
I love skillet cobblers and this looks mouthwatering!
We’ve been having our own heat wave here too – it’s not quite as much when you have to work and get things done and all you want to do is jump in a pool!
This is such a great way to use lovely ripe peaches, you can’t beat a cobbler at any time of year!
Looks amazing Jen – I think your readers made a great choice!
I love that you take recipe requests. That’s awesome. I live in Baltimore, and we had the same storm. It was gorgeous. This cobbler looks so warm and inviting. Yum!
Loving your Skillet Peach Cobbler, girl! Fabulous job with the styling and photography, too! xo
This looks absolutely to die for, Jen! Gorgeous, gorgeous photos as usual!
Ah-mazing! Seriously.. That topping is killer!
This looks fantastic and I’m totally going to make a request one day!
Oh this is making my mouth water!