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Southern Skillet Peach Cobbler

Just looking at this makes me want to make it again.  With the bounty of peaches we had from picking a few weeks back at Homestead Farm, I decided on this recipe from Martha.  It'd be perfect for summer entertaining if you're having friends over to grill but want that perfect ending to your meal.  It comes together easily and warm out of the oven with vanilla ice cream? You can't go wrong.

It is however an interesting predicament when you've made it to use up the ripe peaches and without friends nearby who are coming over, it looks like you and your husband will be tackling this skillet of cobbler on your own.  I wasn't complaining, although we did have lots and lots of it to eat!

I'd throw this into the Summer Staple category.  It's fun to cook it in the skillet and really requires little effort otherwise.

{Recipe thanks to and loosely adapted from Martha}

{Ingredients You'll Need}

  • 2 pounds firm, ripe peaches, about 6, pitted and cut into 8 wedges
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1 large egg
1.  Preheat the oven to 400.  In a large bowl toss the peaches with 1/4 cup sugar and 1/2 teaspoon cinnamon.  Set aside and let them hang out.

2. In a medium bowl whisk the flour, baking powder, salt, remaining 3/4 cup sugar, and remaining 1/2 teaspoon cinnamon.  In another small bowl whisk 4 tablespoons melted butter with milk and egg.  Whisk the butter mixture into the flour mixture.

3.  Melt 1 teaspoon butter into a 9-10 inch skillet and then remove from the heat.  Pour the batter into the bottom then spoon the peaches evenly on top.  Bake for about 35 minutes until set all around and especially in the middle!  Serve warm with vanilla ice cream.   


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