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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Susan says
Funny, I hate 75º all the time (I grew up in Santa Monica, CA and I hated that it never got cold or warm…) But the humidity is why I’m happy I live in the desert now.
The cobbler sounds very nice.
Jennifer @ Not Your Momma's Cookie says
I feel you on the heat….so much! I am a huge baby about the heat anyway, but add in being pregnant, I’m inside all day with a fan blowing in my face. There is no other way to be.
At least I can keep myself busy making this beautiful cobbler!!
Waiting on Martha (@WaitingonMartha) says
This.looks.amazing. We’re drooling over here. Must try soon! Beautiful photos too. xo Big Hugs
Sam says
Please tell me which part of California is 75 degrees and breezy every day so I can move there! I live in L.A., and most of this month we’ve been roasting with temps. In the 90’s-100’s, and this can easily last through October if we’re unlucky this year. At least there in the East, you’ve got a lovely fall not too far on the horizon. Have heart!
Carla @ Carlas Confections says
75 is definitely the perfect weather! Ill take that any day!! Annnnd this cobbler too ;)
Lauren @ Climbing Grier Mountain says
I seriously want to gobble this up! Gorgeous!
Dan from Platter Talk says
I love the use of the skillet for this recipe. The more I use this tried and true implement, the greater my affinity for it grows. A timeless classic, like peach cobbler, it’s been around for a long time and always gets the job done. Lovely post!
Angie | Big Bear's Wife says
I have been on a peach kick lately! Looks wonderful!
Jackie {Domestic Fits} says
That looks fabulous! I love desserts in cast iron skillets. and your topping looks so perfect!
Julie @ Table for Two says
wow, we completely missed the electric storm cause we weren’t in town..i would’ve loved to see that. i know it was blazing hot here so i’m sure the rain was a nice sight. i have a bunch of peaches in the fridge – need to use them for some cobblers! i love the cast iron skillet dishes – they make the dessert that much prettier to eat :)
Kirsten@FarmFreshFeasts says
I love watching storms. Now, watching storms while eating a skillet full of peach cobbler? That sounds even better!
Lovely photo, Jen.
sally @ sallys baking addiction says
I adore peach cobbler, Jen! And why oh why have I never tried it this way? And yes – it’s HOT.
Georgia @ The Comfort of Cooking says
What a perfect cobbler! It looks so delicious, Jennifer!
Grace @ FoodFitnessFreshAir says
Gorgeous photography. This sounds absolutely delicious as well.
Kate from Scratch says
Looks wonderful! I just love a good cobbler in the summer. The ice cream puts it over the top too – love it!