Cast Iron Skillet Peach Cobbler Food

CAST-IRON SKILLET PEACH COBBLER

Steps:

• Heat oven to 350ºF.
• Combine flour, dry gelatin mix and sugar in small bowl. Whisk in 1/2 cup water. Combine fruit in large bowl. Add flour mixture; mix lightly.
• Spoon into 10-inch cast-iron skillet.
• Mix baking mix, sour cream and remaining water just until blended. Drop into 6 mounds over fruit mixture.
• Bake 35 min. or until fruit mixture is hot and bubbly, and biscuit topping is golden brown. Cool slightly before serving topped with COOL WHIP.

BOURBON PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F. Combine the peaches, bourbon, 1/4 cup sugar, the cornstarch and cinnamon in a large bowl and toss to coat.
• Sift the flour, the remaining 1/2 cup sugar, the baking powder and salt into a bowl. Cut 1 1/2 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 a10-inch cast-iron skillet over medium-low heat. Add the peach mixture and cook gently until heated through, about 5 minutes. Transfer the mixture to a 2-quart baking dish (or leave in the skillet). Drop the dough by tablespoonfuls over the warm peaches. (There can be gaps because the dough will puff up and spread as it bakes.) 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. Serve warm with the ice cream.

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart.
• Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.

SKILLET BLUEBERRY-PEACH COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling:
• In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
• For the topping:
• Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
• Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes.
• Allow to cool for 15 minutes before serving.

IRON-SKILLET PEACH CRISP

Steps:

• Topping:
• Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
• Assembly:
• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
• Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
• Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25-35 minutes.
• Do Ahead
• Crisp can be made 1 day ahead. Store lightly covered at room temperature.

IRON SKILLET BLACKBERRY COBBLER

Steps:

• For piecrust, combine flour and salt; cut in butter with a pastry blender until mixture is crumbly.
• Sprinkle water, 1 T at a time, evenly over surface; stir with a fork just until dry ingredients are moistened.
• Roll piecrust to 1/4 inch thickness.
• Fit into a 10-inch cast iron skillet.
• Trim excess pastry along edges, reserving trimmings.
• Prick bottom and sides of piecrust with a fork.
• Bake at 375 degrees for 8 minutes.
• Remove from oven; set aside.
• Cut butter into flour with a pastry blender until crumbly; add 1/2 c sugar.
• Place 1/3 of berries in piecrust; sprinkle with about 1/3 remaining sugar.
• Sprinkle with 1/3 flour mixture.
• Top with 1/3 of pastry trimmings.
• Repeat layers twice.
• Sprinkle with additional sugar.
• Bake at 375 degrees for 50 minutes or until crust is lightly browned.

CAST IRON SKILLET PEACH CUSTARD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet with margarine.
• Combine sugar and eggs in a large bowl; beat with an electric mixer until creamy. Mix in pureed peaches and baking mix until combined. Add vanilla extract and stir until well blended. Pour into the prepared skillet.
• Bake in the preheated oven until top is golden brown, 45 to 55 minutes.