Ingredients for Skillet Peach Cobbler
- Unsalted Butter
- 4 lbs fresh or frozen sliced peaches
- 1 ¼ cups granulated sugar
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- Ground Cinnamon
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How to Make Skillet Peach Cobbler
- Adjust oven rack to middle position and preheat oven to 425°F (220°C).
- Melt 2 tablespoons of butter in a large oven-safe nonstick skillet (10-12 inch) over medium-high heat.
- Add 2/3 of the peaches (about 2 lbs), ¾ cup granulated sugar, and ¼ teaspoon salt. Cook, covered, until peaches release their juices, about 5 minutes.
- Remove lid and simmer until most of the liquid has evaporated and peaches begin to caramelize, 15-20 minutes. Stir occasionally to prevent sticking.
- Add the remaining peaches (about 2 lbs) and cook until heated through, about 5 minutes.
- In a small bowl, whisk together 2 tablespoons lemon juice and 2 tablespoons cornstarch. Stir into the peach mixture.
- Cover the skillet and set aside off the heat.
- Meanwhile, whisk together 1 ½ cups all-purpose flour, 5 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl.
- Stir in ¾ cup buttermilk and 4 tablespoons (½ stick) cold unsalted butter, cut into small pieces, until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead briefly until smooth, about 30 seconds.
- In a small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Break the dough into rough 1-inch pieces and space them about ½ inch apart on top of the hot peach mixture.
- Sprinkle evenly with the cinnamon sugar.
- Bake until the topping is golden brown and the filling is thickened, 18-22 minutes.
- Let cool on a wire rack for 10 minutes before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
234g
Fat
50g
Carbs
29g
