Skillet Peach Cobbler
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).
2 tablespoons unsalted butter
7 peaches—halved, pitted and sliced
⅓ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon cinnamon
Pinch of salt
¾ teaspoon pure vanilla extract
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
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. 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.