Cast iron skillet: This one is not at all necessary and you can easily bake this recipe in a 9×13 baking dish if you don’t want to go out and purchase a skillet for this.
However, I LOVE my cast iron. I use it for frying bacon, cooking steak, and just about anything else you could think of. It makes it debut in my blackberry cobbler, too!
Here’s the one I use.
That’s it as far as special tools! This recipe is super simple.
Give this one a try and let me know what you guys think! And don’t forget to top this off with some vanilla ice cream. 😉
Ingredients
For the peach filling
▢2 pounds sliced peaches fresh or frozen and thawed
▢3 tablespoons brown sugar
▢2 teaspoons cornstarch
▢1 teaspoon cinnamon
For the cobbler topping
▢1 1/2 cups all-purpose flour
▢1/2 cup sugar
▢1/3 cup very hot water
▢1 1/2 teaspoons baking powder
▢1 teaspoon cinnamon
▢9 tablespoons cold butter
▢1/2 teaspoon salt.
Instructions
To prepare the filling, preheat oven to 400 degrees. Spray a 9×13 baking dish or 12 inch cast iron skillet with nonstick spray.
Add the peaches, brown sugar, cornstarch, and cinnamon to the prepared dish and stir to evenly coat with the peaches. Taste and sprinkle in additional sugar if needed, depending on how sweet your fruit is.
To make the cobbler topping, in a medium bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry cutter to form coarse crumbs.
Add the boiling water and stir to form a dough.
Drop small chunks of the dough on top of the fruit filling.
Bake for 35 minutes or until golden brown and bubbly.
Serve warm.
Tips & Notes:
If starting with frozen peaches, we prefer to thaw them at least partially prior to using. You can use them frozen, but they don’t cook quite as nicely as they will when thawed.
Serve with vanilla ice cream.
