Peach Skillet Cobbler

Name: Peach Skillet Cobbler
Yield: 6 servings
Ingredients: 6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted; ½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided; 1 tbsp (15 mL) cornstarch; ¼ cup (60 mL) water; 1 cup self-rising flour; ¾ cup (175 mL) heavy whipping cream; ½ tsp (2 mL) ground cinnamon; 3 tbsp (45 mL) sliced almonds; Optional: Ice cream, whipped cream, mint leaves

Prep 15 min

Cook 30 min

Ready in 45 min

Fresh peaches and a golden biscuit topping make this a simple and classic dessert.

Ingredients

6–7 cups (1.5–1.6 L) fresh peaches (about 6 large or 3 lbs./1.4 kg), pitted
½ cups (125 mL) sugar, plus 1 tbsp (15 mL), divided
1 tbsp (15 mL) cornstarch
¼ cup (60 mL) water

1 cup self-rising flour
¾ cup (175 mL) heavy whipping cream
½ tsp (2 mL) ground cinnamon
3 tbsp (45 mL) sliced almonds
Optional: Ice cream, whipped cream, mint leaves

Directions

Preheat the oven to 375°F (190°C). Use the Quick Slice to slice the peaches. Add the peaches to a large bowl. Add ½ cup (125 mL) of the sugar and all the cornstarch to the bowl and toss to coat.
Transfer the peach filling to the 10" (25-cm) Cast Iron Skillet. Add the water and cook over medium-low heat for 6–8 minutes, or until the filling starts to bubble, stirring occasionally.
Meanwhile, for the cobbler, combine the flour, cream, and cinnamon in a medium bowl until just combined.
Using the Large Scoop, drop 5–6 scant scoops of cobbler 2" (5 cm) apart over the filling. Sprinkle the cobbler with the almonds and remaining sugar.
Bake on the center rack for 30–35 minutes, or until the cobbler is golden brown. Serve warm with ice cream or whipped cream and garnish with mint leaves, if desired.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 52 g, Fiber 4 g, Total Sugars 31 g (includes 12 g added sugars), Protein 6 g

Cook's Tips:

The biscuits in this recipe only have two ingredients: flour and heavy whipping cream. It works because the high fat content in the cream takes the place of butter and creates light, fluffy biscuits. You can substitute self-rising flour with 2 cups (500 mL) of all-purpose flour, 1 tbsp (15 mL) of baking powder, and ½ tsp (2 mL) of salt.

You may need more than ¼ cup (60 mL) of water, depending on the freshness and seasonality of your peaches. The peach mixture should be saucy. If it’s not, add more water.

If fresh peaches aren’t available, you can use 4 cans (15 oz./425 g each) of sliced peaches. Drain all the liquid before adding them to the recipe.

For individual-sized treats, make in the 5.5” Cast Iron Skillet Set. Just halve the ingredients using ½ cup (125 mL) heavy cream for the biscuits. Divide the peach filling between the two mini skillets and simmer on the stovetop for 3-4 minutes. Add 3 medium scoops of biscuit dough to each skillet and bake for 19-20 minutes. Serves 2-4. The prep time for this version is 10 minutes and the total time is 30 minutes.