Easy Peach Cobbler in a Cast Iron Skillet
Try this Easy Peach Cobbler Recipe made in a Cast Iron Skillet recipe
Try this Easy Peach Cobbler Recipe made in a Cast Iron Skillet recipe
- Carbohydrate 40.3176466094866 g
- Cholesterol 3.00000000253605 mg
- Fat 1.17745794742348 g
- Fiber 0.447972537804297 g
- Protein 2.61183324154274 g
- Saturated Fat 0.619295090241225 g
- Serving Size 1 1 Serving (92g)
- Sodium 6996.51991639117 mg
- Sugar 39.8696740716823 g
- Trans Fat 0.173419027029292 g
- Calories 181 calories
Step-by-step
- Pre heat the oven to 350 degrees.
- Lay out the peaches evenly at the bottom of the pan.
- Pour the melted butter over the peaches.
- Sprinkle the brown sugar on top of the peaches.
- In a separate bowl, mix together the flour, sugar, milk and vanilla.
- Pour that batter over the peaches.
- Bake at 350 degrees for about 45 minutes or until the top has cooked completely.
- Top with vanilla ice cream if you desire.
Cast iron is uniquely suited for fruit desserts because its high thermal mass promotes rapid caramelization at the edges of the pan. Achieving structural integrity in batter-based desserts requires reading subtle visual cues rather than relying strictly on timers.
Reading Visual Cues for Doneness
Bake the skillet at 350 degrees Fahrenheit for approximately 45 minutes. Watch the crust carefully. The surface should transform from a pale batter into a deep golden-brown crust. Insert a wooden toothpick into the thickest center portion of the cake layer. It must emerge clean without wet batter clinging to it. The fruit juices bubbling up around the perimeter should appear thick and glossy rather than watery.
Avoiding Common Errors
Two primary mistakes compromise this style of dessert. First, failing to drain canned fruit introduces excess liquid, which prevents the surrounding batter from setting properly. Second, stirring the ingredients after pouring them into the pan destroys the distinct strata required for proper cobbler texture. Keep the layers separate so the batter naturally rises around the fruit during baking.
