A quick skillet cobbler is easier than pie.
The early spring has got me thinking about all the fruit desserts in our near future. You may not be a pastry or pie baker, but anyone can be a skillet cobbler maker. This quick peach cobbler features a quick stir-up drop biscuit topping made with self-rising flour. You don’t even have to cut in the butter like regular biscuits. Melt the butter instead for more cake-like crumb.
- 1/4 cup butter
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 6 to 8 cups peeled and sliced fresh or frozen peaches
- Cobbler dough:
- 1 1/2 cups self-rising flour
- 1 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 cup milk or buttermilk
- Heavy cream, optional
Heat the oven to 450 F.
For the fruit:
Melt the butter in a 9-inch skillet.
Add the sugar, flour, and fruit. Your skillet should be comfortably full.
Cook over medium heat until the fruit is softened and the juices start to thicken about 7 minutes. Decrease the heat to low while you whip up the cobbler dough.
In a small bowl, combine the self-rising flour, sugar, cinnamon, melted butter, and milk or buttermilk.
Stir it all up together, if the dough seems too stiff and dry, add a little more milk. It should be sticky, but thick.
Blob the dough by tablespoonfuls all over the hot fruit. Hot fruit will help cook the underside of the biscuit topping while baking.
Bake about 20 minutes or until the cobbler topping is nicely browned.
Serve warm or at room temperature with ice cream or drizzled with heavy cream.
Feel free to add a handful of chopped pecans to the biscuit dough. You can also add a 1/4 teaspoon almond extract to the peach mixture. Sure, try other fruits like a mixture of blueberries or blackberries and peaches. Sweeten with as much sugar as you like.