My Aunt Paula makes the most incredible peach cobbler. She’s actually just an incredible baker in general. When I was in my 20s, I remember calling her to ask for the recipe and her response was something like “oh I don’t have a recipe. I just throw all of the ingredients together, but I can tell you which ingredients.” ?
This type of response used to confuse me. We’ve always been told that baking is a science and recipes must be followed to the gram. But the truth is, once you learn the science of baking, the job of each ingredient and how they work together, you can start to develop your own recipes!
I can’t promise that every recipe will come out a winner. I’ve had many fails over the years. Some EPIC fails! But when you get one that receives ooh and ahhs, it’s an incredible feeling. ?
Back to this peach cobbler. Since I didn’t get a recipe from my aunt, I had to figure it out myself. All cobblers contain the same basic ingredients (flour, butter, sugar, egg and milk), but the consistency of your cobbler depends on the ratio of these ingredients. Also, I don’t add any baking powder to my cobbler which results in a super light and fluffy topping.
Making the cobbler topping is just like making biscuits. First the dry ingredients are whisked together. Then the cold butter is cut in, and finally you add the egg/buttermilk mixture.
You can use either fresh or frozen peaches for this recipe. The instructions are for fresh, so if using frozen be sure to thaw the peaches first and drain the liquid. I don’t recommend using canned fruit or pie filling because it turns into a really strange gummy consistency. Especially if the canned fruit is in a heavy syrup.
Before doing anything, cut your butter into 1/2″ cubes and place back in the refrigerator while you prepare the other ingredients. Make sure that your milk stays cold until ready to use also.
The recipe calls for 3 tablespoons of corn starch, but depending on how juicy your peaches are, you may need more. Use your best judgement and add more if the final peach mixture is still very runny and the liquid is thin.
The cobbler topping should be added by the spoonful over the top of the peaches. Leave little gaps where you can see the fruit to allow steam to escape when baking, just like when you’re baking a pie. ?
Sprinkle the top with a little cinnamon sugar or coarse sugar before baking for a little crunch.
Super Soft Skillet Peach CobblerCourse: DessertDifficulty: Easy
Fresh peaches, peeled and sliced 4 lbs.
(about 12 peaches)
Cornstarch 3 Tbsp
Cinnamon 1/2 tsp
Pinch of Nutmeg
All Purpose Flour 300g
(2 1/2 cups)
(1 1/2 cups)
Salt 1 tsp
Unsalted butter, cut into 1/2″ cubes 113g
- Preheat oven to 375°.
- Peel and slice peaches about 1/4″ thick. Place in a large bowl.
- Add first measurement of sugar, cornstarch, cinnamon and nutmeg and stir until the peaches are coated. Add more cornstarch if the mixture is too liquidy. Pour into 12″ cast iron skillet.
- In a medium bowl, combine flour, sugar and salt. Mix with a fork until combined.
- Add cold cubed butter and cut in with a fork or pastry cutter.
- Whisk together the buttermilk and egg. Add to the dough and stir with a spoon just until combined.
- Using two spoons, place the dough over the peaches. Do not spread. Leave small gaps where the peaches peak through to allow steam to escape.
- Optional: sprinkle with cinnamon sugar mix or coarse sanding sugar.
- Bake for 40-50 minutes or until the peaches are bubbly and the dough is golden brown.
- Cool slightly. Serve warm with vanilla ice cream.