Rob's Iron Skillet Peach Cobbler

As far as I’m concerned, the best way to make peach cobbler is in an Iron Skillet.  You get that flaky crust with a little bit of crunch.  Oooo it’s good.   It has taken a couple of years to get this just right and I have to so nobody is going to turn this peach cobbler down!

If you want to really have some fun with it, try adding other stone fruits.  We had access to some local fresh cherries this summer and added some in and Wow!  So don’t be afraid to get creative.

Ingredients

• 5 to 6 cups fresh sliced Peaches
• 1.5 to 2 cups Sugar
• 1.5 teaspoon Cinnamon
• Optional – Fresh ground Nutmeg
• 1 teaspoon Vanilla
• 1 tablespoon Flour

• 4 cups Flour
• 12 tablespoon Butter
• 1 cup Milk
• 4 teaspoons Baking Powder
• Pinch of salt

• Butter
• 1/2 cup Sugar
• 1 teaspoon Cinnamon

Directions

• Peel and slice the peaches
• Mix 1 cup of sugar and 1 teaspoon of cinnamon
• Combine/Mix the peaches, sugar and cinnamon and store in the refrigerator overnight.

• Pre-heat the oven to 375
• Place Cast Iron Skillet in Oven to pre-warm it while preparing the filling and crust

• Blend an additional 1/2 to 1 cup of sugar with an additional 1/2 heaping teaspoon of cinnamon with 2 tablespoons of flour.
• Pour the prepped peaches into a cooking pot or pan, sprinkle with the sugar/cinnamon/flour and stir.
• Add the Vanilla to the mixture and stir
• Slowing heat the filling on the stovetop until it comes to light boil.  Let simmer covered for about 10 minutes or until the liquids start to thicken.  If you like your cobbler to be less dry, then don't cook down the liquids as much.

• In a large mixing bowl combine the 4 cups of flour, baking powder and salt.
• Cut the 12 tablespoons of butter into small pieces and cut into the flour mix until it has a crumbly texture
• Pour the milk in and mix.  The batter should be slightly a little loose and it’s ok if it’s lumpy.

• Remove the pre-heated skillet from the oven
• Put 1 or 2 tablespoons of butter in the bottom of the skillet and evenly cover the skillet.
• Spoon half of the crust batter into the skillet and smooth over the bottom.   Because of the heated skillet it will begin cooking and will start rising.
• Pour the peach mixture over the crust batter.
• Spoon the other half of the crust batter on top of the peach mixture and so that it covers most of the peach mixture.
• cut 4 or 5 small squares of butter and place them across the top of the batter
• Mix the additional 1/2 cup of sugar and teaspoon of cinnamon.  Sprinkle over the top of the crust batter.
• Place in the oven and cook at 375 for 40 to 50 minutes.

 

Variations

I love to add fresh cherries when they are in season.  You can add in just about any fruit.