WHAT’S COOKIN’

Cast-Iron Cobbler

Use that skillet for an easy peach cobbler that’s perfect for dessert or even breakfast.

BY SANDI GRIGG | PHOTOGRAPHY BY JAMES STEFIUK

NNothing says Southern soul food like a warm peach cobbler made in a cast-iron skillet. Loaded with fresh, juicy peaches and topped with a light and fluffy cinnamon sugar crust, this cobbler is ideal for your sweet and savory cravings — you may even eat it all on your own.

Generally speaking, cobblers are more rustic than a pie. A pie, with fruit between layers of crust, requires rolling, chilling, draping, cutting and creasing a pressed batter. Cobblers are easier to make because they require just a simple biscuit dough loosely dropped on top of the fruit and baked. The ingredients list may seem long, but the recipe is actually very simple to make with very few steps. Long ago desserts used to be made over an open fire in a cast-iron pan using whatever fruit was on hand. I tried making this recipe over an open fire and I kept burning the bottom, so I would recommend using the oven. By using a cast-iron skillet, the edges are unbelievably crisp and buttery, while leaving the inside soft and tender. When my grandmother passed away, I inherited her cast-iron pans, one of which is a really large round pan that she used to make biscuits in. I used that pan for this recipe, and all that grandmotherly love permeated through. I love a warm peach cobbler topped with ice cream anytime, but I especially love it for breakfast. By incorporating some oatmeal into the topping and using a dollop of Greek yogurt instead of ice cream, it is a wonderful start to the morning. Paired with a dark roast coffee brew, it is heaven. This peach cobbler will rapidly become one of your go-to dessert or breakfast comfort food recipes.

Cast-Iron Peach Cobbler

INGREDIENTS

For the Peaches:

8 fresh peaches - peeled, pitted and sliced into thin wedges ¼ cup white sugar ¼ cup brown sugar ¼ teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 teaspoon fresh lemon juice 2 teaspoons cornstarch

For the Batter:

1 cup all-purpose flour ¼ cup white sugar ¼ cup brown sugar 1 teaspoon baking powder ½ teaspoon salt 6 tablespoons unsalted butter, chilled and cut into small pieces ¼ cup boiling water

For the Topping:

3 tablespoons white sugar 1 teaspoon ground cinnamon Vanilla ice cream or Greek yogurt

METHOD

Preheat oven to 425 degrees F.

In a large bowl, mix peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly and pour into a large greased cast-iron pan.

Bake in the oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Mesh in the butter with your fingertips, breaking it into pieces, until mixture is a fine crumble. Stir in the water until just combined — don’t over stir.

Remove peaches from the oven and drop dollops of batter over them. Sprinkle the entire cobbler with the sugar and cinnamon mixture.

Bake until the topping is golden, about 30 minutes.

Serve warm with a scoop of vanilla ice cream or Greek yogurt.