Skillet Peach Cobbler
By America's Test KitchenPublished on November 8, 2011
Time
1½ hours
Yield
Serves 6 to 8
Ingredients
Filling
4 tablespoons unsalted butter 5 pounds (2.27 kilograms) peaches, peeled, pitted and cut into ½-inch wedges6 tablespoons (2⅔ ounces/75 grams) sugar ⅛ teaspoon salt 1 tablespoon lemon juice 1 ½ teaspoons cornstarchTopping
1 ½ cups (7½ ounces/213 grams) all-purpose flour, plus extra for work surface6 tablespoons (2⅔ ounces/75 grams) sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoons salt ¾ cup buttermilk 4 tablespoons unsalted butter, melted and cooled1 teaspoon ground cinnamonBefore You Begin
Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.
Instructions
- For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat.
- For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
- Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
Time
1½ hoursYield
Serves 6 to 8Ingredients
Filling
4 tablespoons unsalted butter
5 pounds (2.27 kilograms) peaches, peeled, pitted and cut into ½-inch wedges
6 tablespoons (2⅔ ounces/75 grams) sugar
⅛ teaspoon salt
1 tablespoon lemon juice
1 ½ teaspoons cornstarch
Topping
1 ½ cups (7½ ounces/213 grams) all-purpose flour, plus extra for work surface
6 tablespoons (2⅔ ounces/75 grams) sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoons salt
¾ cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
Ingredients
Filling
4 tablespoons unsalted butter
5 pounds (2.27 kilograms) peaches, peeled, pitted and cut into ½-inch wedges
6 tablespoons (2⅔ ounces/75 grams) sugar
⅛ teaspoon salt
1 tablespoon lemon juice
1 ½ teaspoons cornstarch
Topping
1 ½ cups (7½ ounces/213 grams) all-purpose flour, plus extra for work surface
6 tablespoons (2⅔ ounces/75 grams) sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoons salt
¾ cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
Ingredients
Filling
4 tablespoons unsalted butter
5 pounds (2.27 kilograms) peaches, peeled, pitted and cut into ½-inch wedges
6 tablespoons (2⅔ ounces/75 grams) sugar
⅛ teaspoon salt
1 tablespoon lemon juice
1 ½ teaspoons cornstarch
Topping
1 ½ cups (7½ ounces/213 grams) all-purpose flour, plus extra for work surface
6 tablespoons (2⅔ ounces/75 grams) sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoons salt
¾ cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
Why This Recipe Works
Anyone who has bitten into an impeccably ripe peach knows just how juicy peaches can be. Unfortunately, so does anyone who's ever made a peach cobbler. We wanted a Skillet Peach Cobbler recipe that avoided a watery filling and soggy topping. To do this, we concentrated the peach flavor by first sautéing the peaches in butter and sugar to release their juices, then cooking them down until all the liquid had evaporated. To keep the filling from being too mushy, we withheld some of the peaches from sautéing, adding them just before baking. We also made the biscuits sturdy enough for our Skillet Peach Cobbler recipe by mixing melted butter rather than cold butter into the dry ingredients.
Before You Begin
Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.
Instructions
- For the filling: Adjust oven rack to middle position and heat oven to 425 degrees. Melt butter in large oven-safe nonstick skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes. Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes. Add remaining peaches and cook until heated through, about 5 minutes. Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Cover skillet and set aside off heat.
- For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Stir in buttermilk and butter until dough forms. Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
- Combine remaining sugar and cinnamon. Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture. Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes. Let cool on wire rack for 10 minutes. Serve. (Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day. Individual portions may be removed from skillet and reheated in microwave.)
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