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Juicy and Delicious

Posted by Arwen Mosher in Food on Friday, June 12, 2009 2:00 PM

I’m not a chocolate person.  I will hardly ever say yes to the offer of a brownie, because I just don’t enjoy them that much.

And I will never say yes to a brownie if there is any kind of fruit dessert in the area.

I am all about the fruit desserts.  I adore blueberry pie, apple tart, and lemon bars.  (I have sought and found great recipes for all of those things.)

But at the top of my list is peach cobbler.

Juicy peaches are one of my favorite fruits, and when you add sweet, biscuity topping… oh my.  I absolutely cannot resist.

Two years ago one of my cooking magazines featured a recipe for peach cobbler baked in a skillet.  It’s a little fussier than some other peach cobbler recipes, but it never turns out soggy and the topping is just the way I like it.

When peaches are in season, I make this recipe as often as I can.  And when they’re not, I dream about it.

Skillet Peach Cobbler
from Cook’s Country
serves six to eight

5 pounds peaches
½ c. butter (1 stick)
1 T. lemon juice
1½ t. cornstarch (adjust this quantity: use slightly less if your peaches are hard, slightly more if they are very juicy)
1 T. sugar
1 t. cinnamon
6 T. sugar
¼ t. salt
1½ c. flour
5 T. sugar
1½ t. baking powder
¼ t. baking soda
¼ t. salt
¾ c. buttermilk

1. Peel peaches, either by blanching or with serrated peeler.  Remove pits and cut into six wedges (for smaller peaches) or eight wedges (for larger peaches).

2. Preheat oven to 425ºF.

3. Divide the stick of butter into halves.  Melt 4 tablespoons butter in the microwave, set aside to cool.  Whisk together lemon juice and cornstarch in a small bowl.  Mix together 1 tablespoon sugar and cinnamon in another small bowl.

4. Melt the other 4 tablespoons butter in a large oven-safe skillet over medium-high heat.  Once butter is melted, add approximately two-thirds of the peaches.  Stir in 6 tablespoons sugar and ¼ teaspoon salt.  Cover and cook approximately five minutes, until peaches release their juice.  Remove lid and cook until juices become very thick and peaches begin to caramelize, approximately 15-20 minutes.

5. While peaches cook, whisk together flour, 5 tablespoons, baking powder, baking soda, and ¼ teaspoon salt in a medium-sized mixing bowl.  Stir in buttermilk and melted butter.  Dough will be thick and sticky.

6. When the peaches in the skillet are ready, add the rest of the peaches and stir until evenly heated.  Stir in lemon-juice/cornstarch mixture.

7. Using cookie scoop or two spoons, drop 1-inch balls of dough on top of peaches, spacing them about ½ inch apart.  Sprinkle with cinnamon-sugar.

8. Bake 18-22 minutes, until topping is golden and filling has thickened.  Best served warm.

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