Peach Skillet Cobbler
Cobbler is named for its biscuit topping, one that resembles cobblestones. Our homespun peach cobbler, with juicy fresh peaches, bakes right in a skillet.
- Fruit Filling
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon peeled and finely chopped fresh ginger root
- 8 cups sliced, peeled fresh peaches (about 8 large or 3 3/4 pounds)
- Cobbler Topping
- 1 cup all-purpose flour
- 1/3 cup plus 2 teaspoons sugar, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter or margarine
- 1/4 cup cold water
- 1/4 teaspoon ground cinnamon
- 1/4 cup natural sliced almonds
- Ice cream or thawed, frozen whipped topping (optional)
- Fresh mint leaves (optional)
Toss peaches with cornstarch mixture in Stainless (6-qt.) Mixing Bowl until evenly coated. Spoon into (10-in.) Skillet; cover with lid. Heat peach mixture over medium heat until mixture begins to bubble.
Meanwhile, for cobbler topping, combine flour, 1/3 cup of the sugar, baking powder and salt in Classic Batter Bowl. Using Pastry Blender, cut in butter until mixture resembles coarse crumbs. Add water; stir just until dough clings together.
Remove cover from skillet. Using Large Scoop, drop 6 scant scoops of dough, 2 inches apart, over hot filling. (Filling must be very hot so that biscuit dough will bake through. Biscuits will spread during baking.) Combine remaining 2 teaspoons sugar and cinnamon in Flour/Sugar Shaker. Sprinkle dough with almonds and sugar-cinnamon mixture.
Bake, uncovered, 35-40 minutes or until topping is golden brown. Using Oven Mitts, carefully remove skillet to Stackable Cooling Rack. Cool at least 30 minutes before serving. Serve warm with ice cream or whipped topping and garnish with mint leaves, if desired.
- 6 servings
Nutrients per serving:
Calories 340, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 68 g, Protein 4 g, Sodium 370 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1 starch, 3 1/2 fruit, 1 fat (4 1/2 carb, 1 fat)
To peel fresh peaches, bring water to a boil in (2-qt.) Saucepan. Carefully add peaches using Nylon Slotted Server. Remove peaches after 1 minute and plunge into a bowl of cold water. Pull off skins using Paring Knife.
Four cans (15 ounces each) sliced peaches in light syrup, crained, can be substituted for fresh peaches. Reduce cornstarch to 1 tablespoon and prepare as recipe directs.
Ginger root (fresh ginger) is available in the produce section of most supermarkets. Peel the outer brown skin with a paring knife or vegetable peeler then finely chop with the Food Chopper.