Skillet Peach Cobbler

We invited friends to our cabin last weekend, and I wanted to make something special for dessert while they were there.  I love using mini cast iron skillets (I found mine at Cost Plus World Market) for all kinds of things at the cabin from appetizers to breakfast, but this time I thought it would be fun to use them to make individual peach cobblers.  They turned out so well, I thought I would share the recipe.

This is a classic peach cobbler with very basic ingredients so the flavor of the peaches really shines through.  The best part about it is the crumble on top.  It is absolutely delicious!  It has brown sugar for richness, and just a bit of cinnamon for flavor, as well as vanilla.  It is the best crumble recipe I have found.  If you don’t have mini skillets, you can just use 6-inch ramekins or 1 large cast iron skillet and adjust the baking time accordingly.  This makes enough for 4 individual servings, but it is quite a lot for one person so I hand out 1 pan for every 2 people and 2 spoons.  It’s more fun that way anyway!  I have tried every way I know how to get ice cream up to our cabin without melting, because it almost seems like a crime to serve a cobbler without some ice cream on top.   As you can see, though, it is pretty remote, and so far I haven’t been successful, even with dry ice.  If you have any ideas about that, be sure to let me know.  I took a can of whipped cream, and we enjoyed that instead, but ice cream would have been a lot better!

Some time I will have to write a post and show you some pictures of the cabin and the area around there.  It is such an amazing place.  But in the meantime, I couldn’t resist showing a picture of the sunset last weekend.  Every night it was like a show, just looking out at the sky and seeing what it was going to be like that evening.  Arizona may not have the seasons that other states do, but we definitely make up for it in sunsets!

I hope you enjoy this cobbler as much as we did if you are still able to get peaches where you are.  I think that may be the last peach dessert we have for a while, but there is always next year.  In the meantime, I think I am finally ready to embrace fall (or the hope of fall in the near future – everything is a little later here).  And we are all definitely ready for some cooler weather!

• Servings: 4 (6-inch) cast iron skillets or ramekins
• Time: 1 hour
• Difficulty: easy
• Print

For the Peaches:

• 8 firm, ripe peaches
• 1 Tbsp. fresh lemon juice
• 1/2 c granulated sugar
• 1/4 c all-purpose flour
• 1 pinch salt

For the Crumble Topping:

• 2 c all-purpose flour
• 2/3 c granulated sugar
• 1/2 c packed light-brown
• 3/4 to 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 12 Tbsp. butter, cold and diced into cubes
• 2 tsp. vanilla extract

1. Preheat oven to 350 degrees.
2. Peal peaches and remove seeds.
3. Slice each peach in half, and each half in 4 slices.
4. Place peaches in a large bowl.
5. Add lemon juice, sugar, flour, and salt.  Stir gently to combine.  Set aside.
6. Prepare crumble topping by combining ingredients and mixing with your hands until all ingredients are evenly distributed.
7. Divide peaches equally among 4 mini (6-inch) cast iron skillets or ramekins.
8. Pour equal amount of crumble topping over the peaches in each skillet.
9. Place skillets in oven and bake for 20-30 minutes (mine took 30 but I was at a higher altitude when I baked them) until browned and bubbly.
10. Serve warm with ice cream if desired.
11. Refrigerate any leftovers.

Recipe from Cook AZ I Do, adapted from a recipe by Cooking Classy

 

 

 

 

Advertisement