Skillet Peach Cobbler

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Every year I get so sad when the summer comes to an end, but I also get a little bit excited because that means that peaches are in peak season.

I recently picked up a bunch of peaches at the Elmwood Bidwell Farmer’s Market (best Farmer’s Market in the area in my opinion) and wanted to make a flavorful skillet cobbler.  Surprisingly, it was pretty difficult to find a recipe online.

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I finally came across a recipe for Bourbon Peach Cobbler from my boo Tyler Florence.  I decided to adapt it a little bit as I didn’t have any bourbon and didn’t plan on buying any since it would go to waste since I don’t drink.  I also doubled the amount of fruit and the topping because, hello, why not?  The result was a beautiful, bright and flavorful peach cobbler that I would absolutely make time and time again.

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Skillet Peach Cobbler (adapted from THIS recipe)

13 peaches, peeled and sliced
1 1/2 cups sugar, plus more for sprinkling
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
3 1/2 sticks cold unsalted butter
1 1/2 cups heavy cream, plus more for brushing

Preheat the oven to 375 degrees F. Combine the peaches, 1/2 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
Sift the flour, the remaining 1 cup sugar, the baking powder and salt into a bowl. Cut 3 sticks of the butter into small pieces; add to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse crumbs. Pour in the cream and mix just until the dough comes together. Don’t overwork; the dough should be slightly sticky but manageable.
Melt the remaining 1/2 stick butter in a 12-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Leave the mixture in the skillet and drop the dough by tablespoonfuls over the warm peaches.  Brush the top with some heavy cream and sprinkle with sugar and a little extra cinnamon.
Bake in the oven on a baking sheet (to catch any drips) until the cobbler is browned and the fruit is bubbling, 40 to 45 minutes.


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