Peach Skillet Cobbler Recipe By Tasty Food

MAMMA T'S PEACH COBBLER BY FREDDIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a medium saucepan over low heat combine peaches, cornstarch, water, lemon zest, lemon juice, and ½ cup sugar in a medium saucepan. Raise the heat to medium and cook until thick and bubbly, stirring often.
• Add the flour, cinnamon, nutmeg, and baking powder to a sieve and sift into a large bowl.
• In a small bowl, combine sugar, milk, vanilla extract, almond extract, and 1 tablespoon of melted butter and stir to combine.
• Pour the wet ingredients into the dry and mix well.
• Grease a 12x8 inch (30x20 cm) (4.8 quart) baking dish with the remaining butter.
• Pour the batter into the bottom of the greased baking dish and smooth into an even layer with a spatula.
• Transfer the peaches gently by placing them on top of the batter. Do not stir.
• Bake for 50 minutes to 1 hour or until golden brown.
• Serve warm and enjoy!

PEACH SKILLET COBBLER RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• In a cast-iron skillet over medium-low heat, add the peaches, sugar, cornstarch, lemon juice, and salt.
• Mix to combine and stir for 5-10 minutes until the mixture starts to thicken.
• Let simmer for 5 minutes on low heat.
• Sprinkle the box cake mix over the apple filling.
• Add the nuts and evenly distribute the sliced butter over the top to ensure even baking.
• Bake for 45 minutes to an hour, until the top is golden brown.
• Serve warm with ice cream.
• Enjoy!

PEACH COBBLER RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Peel, pit, and slice the peaches into wedges. You should have about 10 cups.
• Make the peach filling: In a large pot, combine the brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper, and peaches. Turn the heat to medium and gently stir until the sugar is completely dissolved. Cook for 3-5 minutes, until the mixture is simmering and the peaches have started to release their juices.
• In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the mixture back into the filling and bring to boil. Cook until the syrup thickens and turns opaque, 3-4 minutes. Remove the pot from the heat.
• Make the crust: Grease a 9 x 13-inch casserole dish with melted butter.
• On a lightly floured flat surface, unroll 2 of the pie crusts. Overlap the crusts at the center so it looks like a Venn diagram, then use a floured rolling pin to roll over the overlapping portions to seal together. Flour the top of the crust, then roll onto the rolling pin. Unroll over the prepared baking dish. Gently lift the edges of the crust so the bottom sits flush against the bottom of the baking dish. Let the edges hang over the sides of the pan.
• Use a slotted spoon to transfer the peach filling into the crust, draining off any excess juices. Save any leftover syrup for serving. Dollop the cubed butter over the peaches.
• Lightly roll out the remaining pie crust, then unroll over the peach filling. Fold the edges of the top and bottom crusts together to seal.
• In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
• In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
• Cut 3 large diagonal slits into the top of the crust to release steam.
• Bake the cobbler for 35-45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
• Let the cobbler cool for 25-30 minutes before serving with vanilla ice cream. Drizzle with some of the reserved peach syrup.
• Enjoy!

GRILLED PEACH AND BLUEBERRY COBBLER RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, whisk together the sugar, flour, salt, lemon juice and zest, and the vanilla bean seeds.
• Add the blueberries and peaches and use a spatula to toss until well coated.
• Transfer the filling to a 10-inch (25 cm) cast-iron skillet. Refrigerate until ready to top.
• Make the biscuits: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Using a cheese grater, grate the cold butter into the flour mixture. Working quickly, use your hands to toss the butter in the flour.
• Pour 1 cup (245 ml) of buttermilk into the flour mixture and use a spatula to stir into a shaggy dough.
• Turn the dough out onto a lightly floured surface. If the dough looks too wet, dust with a bit more flour. Form the dough into a 5x7-inch (12 x 17 cm) rectangle, and sprinkle with more flour. Fold the dough in half, then roll out again. Repeat 4-5 more times to build the flaky layers of the biscuits.
• Add a few tablespoons of flour to a small bowl. Dip a 2-inch (5 cm) round cookie cutter in the flour, then punch out 16 biscuits, pressing the cutter straight down. Reroll the dough as needed to cut out more biscuits.
• Arrange the biscuits on top of the fruit filling, making sure they are touching. Brush the biscuits with the remaining tablespoon of buttermilk and sprinkle with the turbinado sugar. Refrigerate until ready to grill.
• Preheat the grill to 350°F (180°C).
• Place the cast-iron skillet on the grill and shut the lid. Grill the cobbler for 1 hour 15 minutes, until the biscuits are golden brown and the filling is bubbling.
• Let sit for 30 minutes at room temperature, then serve with ice cream or whipped cream.
• Enjoy!

SKILLET PEACH COBBLER

Steps:

• 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 or in the oven.).