Skillet Peach Cobbler
Old-fashioned Skillet Peach Cobbler. Sweet peaches in a glossy, juicy syrup. Topped with easy-to-make biscuits. A little hot water poured over the sugar-dusted unbaked biscuits creates a magical sugar-crunchy crust! .
Servings: 10 Servings
Ingredients
For the Peach Filling:
- 6 cups sliced peaches (peeled if desired)
- 2 tablespoons lemon juice
- ¼ teaspoon almond extract
- ¾ cup granulated sugar divided
- ¼ teaspoon salt
- 5 tablespoons Instant ClearJel (or cornstarch) (see notes for alternatives)
- ¼ cup 4 tablespoons cold butter
For the Topping:
- 3 cups all-purpose flour
- 1-½ teaspoon salt
- 2 tablespoon baking powder
- ¼ cup sugar
- 1-½ to 1-¾ cups heavy cream
- ¼ cup course sugar
- ⅓ cup hot water
Instructions
- Preheat the oven to 375°F and coat a 10-inch cast-iron skillet with non-stick oil spray
- Add the peach slices to a large bowl and toss with the lemon juice and almond extract.
- Mix the sugar, salt, and ClearJel (or cornstarch) in a small dish then toss with the fruit.
- Tip the fruit into the skillet and scatter slices of butter on top of the fruit. Set it aside while making the biscuit topping.
For the Topping:
- Add the flour, salt, baking powder, and sugar to a large mixing bowl. Create a well in the center of the flour mixture and pour in 1-½ cups of cream, stir to combine, adding additional cream, if needed, to bring the dough together.
- Tip the dough onto a lightly dusted work surface and pat it into a 10-inch circle. Using a 2-inch round biscuit/cookie cutter, cut enough biscuits to cover the filling, arranging them as close together as possible.
- Sprinkle the top of the biscuits with ¼ cup of course-grind sugar.
- Drizzle the hot water over the biscuits and transfer the skillet to the oven.
- Bake for 40-45 minutes until the biscuits are golden brown and the peach filling is bubbly.
- Serve warm with vanilla ice cream.
Notes
- A touch of almond extract brings out the natural peach flavor.
- If you don't have Instant ClearJel or cornstarch, substitute with ¼ cup instant tapioca.
To Peel Peaches:
- If you want to peel the peaches, make a small shallow "x" in the bottom and place them in a pot of boiling water for 30 seconds then transfer them to a bowl of ice water.
- Slide the skin off with your fingers. Slice them in half then give them a twist to remove them from the seed. Slice them into wedges.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Cholesterol: 42mg | Sodium: 157mg | Sugar: 32g
