I've been working on my list of things to do...so many recipes, so little time. Decided yesterday a skillet peach cobbler was in order. Pretty straight forward recipe but I used a bit to much of the topping. Not wanting to waste it I almost ruined the cobbler. A pitfall I'll avoid in the future. To cut down on calories I passed on putting the warm cobbler next to a scoop of French Vanilla ice cream in the bowl but feel free to indulge yourself
4 cups sliced peaches
1-2 tsp of cinnamon
1 Tbl corn starch
1 tsp lemon juice
½ cup of sugar
Topping:
1 cup flour
1 Tbl sugar
1 ½ tsp baking powder
Dash salt
3 Tbl shortening (I used softened butter)
Mix topping ingredients well and then add ½ cup of milk to make a batter.
Put 10 inch skillet on medium heat to warm up. Combine peaches and other ingredients in bowl stirring well. Add enough juice from fruit to create a slurry. Not to much juice….but enough to make it look right. Add to skillet and bring to a bubbling simmer. Place topping around peach mixture and put in a 350 degree oven for 15 minutes and check it, rotating skillet if needed. Bake another 10-15 minutes until browned on top.
4 cups sliced peaches
1-2 tsp of cinnamon
1 Tbl corn starch
1 tsp lemon juice
½ cup of sugar
Topping:
1 cup flour
1 Tbl sugar
1 ½ tsp baking powder
Dash salt
3 Tbl shortening (I used softened butter)
Mix topping ingredients well and then add ½ cup of milk to make a batter.
Put 10 inch skillet on medium heat to warm up. Combine peaches and other ingredients in bowl stirring well. Add enough juice from fruit to create a slurry. Not to much juice….but enough to make it look right. Add to skillet and bring to a bubbling simmer. Place topping around peach mixture and put in a 350 degree oven for 15 minutes and check it, rotating skillet if needed. Bake another 10-15 minutes until browned on top.
