Skillet Peach Cobbler Recipes

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

Steps:

• For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
• Melt butter in large oven-safe nonstick skillet over medium-high heat.
• Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
• Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
• Add remaining peaches and cook until heated through, about 5 minutes.
• Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
• Cover skillet and set aside off heat.
• For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
• Stir in buttermilk and butter until dough forms.
• Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
• Combine remaining sugar and cinnamon.
• Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
• Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
• Let cool on wire rack for 10 minutes.
• Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave or in the oven.).