Skillet Peach Cobbler
Skillet Peach Cobbler PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

It’s peach season, which means we’re basically craving pie 24-7. But just thinking about all that kneading and rolling and cutting and baking makes us want to ditch the idea for ice cream instead. Good news: Thanks to skillet peach cobbler, you can satisfy your craving in under an hour (and lucky for you, it goes really, really well with ice cream).

RELATED: Easy Cherry Skillet Cake

Makes one 12-inch skillet
Start to Finish: 55 minutes

Ingredients

Peach Filling

2 tablespoons unsalted butter

7 peaches—halved, pitted and sliced

cup granulated sugar

1½ tablespoons cornstarch

1 teaspoon cinnamon

Pinch of salt

¾ teaspoon pure vanilla extract

Biscuit Topping

2 cups all-purpose flour

½ cup sugar

1½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

8 tablespoons (1 stick) unsalted butter, cubed

½ cup buttermilk

1 large egg

Directions

1. Preheat the oven to 375°F. Melt the butter in an oven-safe 12-inch skillet over medium heat. Remove the pan from the heat.

2. Make the Filling: Add the peaches to the butter in the skillet and toss well to coat. In a small bowl, whisk the sugar with the cornstarch, cinnamon and salt to combine. Add to the peaches and toss well to coat. Stir in the vanilla extract.

3. Make the Topping: In the bowl of a food processor, pulse the flour, sugar, baking powder, baking soda and salt to combine. Add the butter and pulse until pea-sized pieces form.

4. Transfer the flour mixture to a medium bowl and make a well in the center. Add the buttermilk and egg, and mix well to combine. The mixture should crumble, like streusel. Crumble the topping evenly over the peaches in the skillet.

5. Bake the Cobbler: Transfer the pan to the oven and bake until the topping is golden brown and the filling is bubbly, 35 to 40 minutes. Let cool at least 10 minutes before serving.

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