THE PAPA’S KITCHEN
CAST IRON SKILLET PEACH COBBLER
2 – 3 medium size peaches, sliced ½ inch thick (about 2 ½ cups sliced)
¼ teaspoon of ground cinnamon
1 cup granulated white sugar
¼ cup unsalted butter
1 cup all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup whole milk
1 teaspoon vanilla extract
Vanilla ice cream for serving
Preheat your oven to 375 degrees F. Toss together in a bowl the peaches, cinnamon, and ¼ cup of sugar. Let all this stand at room temperature until ready to use. Remember, the longer it stands, the more juice is produced – so you might want to incorporate a tablespoon or so of cornstarch into this mixture just prior to pouring it into your pan so that the juice is cut down some.
Place butter in a 9 or 10-inch cast iron skillet and place in the preheated oven for about 10 minutes until melted and bubbling. Meanwhile, whisk together flour, baking powder, salt, and the remaining ¾ cup of sugar in a bowl. Whisk in the milk and vanilla extract until combined.
Carefully remove the skillet from the oven, and pour in the cake batter. DO NOT STIR. Bake in the preheated oven for 5 minutes. Remove from the oven and spoon in the peaches and accumulated juices over the cake batter. DO NOT STIR THIS. Return skillet to oven and continue baking until the top of golden brown and cake is slightly firm to the touch – about 25 – 30 minutes. Serve warm with ice cream