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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Yum! Yes please, I love me some skillet peach cobbler!
What a lovely summer treat and I totally love that you baked it in a skillet!!
Jen!
I LOVE this. . absolutely love this. . love that you incorporated your peaches from your CSA basket . . peaches are my absolute favorite fruit to eat in the summer.. and girl, I am with you re: the weather. . I would love 75 degrees and breezy every day of the year. . . too bad we both live in the wrong cities! :P
This is one of my all time favorite desserts! Fresh peaches in a cobbler, topped with ice cream is one of the most perfect desserts ever created!
Thanks so much for the Twitter follow – I now follow you too :)
Love you website and photography! Your cobbler looks fantastic.
Thanks so much, Susan, I really appreciate it!
I think we’re all california girls at heart, lol. My “ideal temp” range is like 68 to 72 :) This peach cobbler looks AMAZING and I know peach cobbler is one of the bf’s faves… with an anniversary coming up this might be the perfect dessert for it! GORGEOUS photos (as always), thanks for sharing <3
I absolutely love a good cobbler and peach is my favorite!
I keep seeing skillet coblers. How do you season/wash you cast iron pan. Do wash and season it every time you use it
Your photos are always so perfect! I love cobblers, this one looks fabulous!
Made this today with some fresh peaches that were getting soft. I did use a large skillet (12 inch) and did not have enough topping to cover it at all. I did a second 1/2 recipe and the amount was perfect but I wish I had upped the peaches to keep the ratio the same -it was a little too much cobbler to peach. Loved it-we ate it for brunch on this rainy Saturday morning sans ice cream and with a side of scrambled eggs and local chicken sausages. My toddler was in love. The cast iron skillet is so practical and makes for such a rustic presentation and the bubbling peaches were glossy and perfect. Thanks! I will definitely be making again (maybe with the other 7 peaches in my bowl and a shot of bourbon added with the slurry over homemade buttered pecan ice cream)…
Hi Sarah, I’m glad you liked the cobbler!
What size skillet is that? And is that Lodge? I’m looking to get into cooking with cast iron and need pointers!
5 inch Lodge skillet :)
This is perfect for Easter! I am totally making this. Pinning it on my board so I don’t forget.
Jennifer,
What if I have peaches that I froze myself? Can I use those without it changing the taste? If so, how would I go about defrosting the peaches? Thanks for your help! I’m excited to make this!
Those should be fine. I don’t think you need to defrost them first; you can probably just add them directly to step 3 and the heat from the skillet will take care of defrosting them.
I’m drooling at my desk!
CSA-??
CSA: http://lmgtfy.com/?q=CSA