How to Make a Peach and Cherry Skillet Cobbler - Cupcakes & Cashmere

Peach and Cherry Skillet Cobbler

Bring on the summertime stone fruit.
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Publish date:
10

Stone fruit season is in full swing and I am buying more peaches and cherries than any one person should. But seeing as how cherry season is short-lived, I have to load up on them as much as I can while I still have the chance. And stone fruit / peach season is the best time of year for summer baking, so I make no apologies!

This Peach and Cherry Skillet Cobbler has been my dinner party go-to for the past several weeks. It’s easy to prep ahead and you can make it with peeled peaches or without. Below you’ll find directions for the cobbler with peeled peaches, but I’ve done it without peeling them in the past and it's just as delicious—and less work! Whatever you do, promise me you’ll serve it right outta the oven with vanilla ice cream or frozen yogurt on top. The hot / cold situation going on is perfection

xoxo, Gaby

Peach and Cherry Skillet Cobbler

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Ingredients:

For the filling:

8 ripe yellow peaches, sliced (peeled if preferred)
1 1/2 cups pitted cherries
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon salt
2 tablespoons brown sugar

For the topping:

1 1/4 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons butter, chilled
1 large egg, whisked
1/2 cup buttermilk
1 teaspoon vanilla extract
Vanilla ice cream, to serve

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How to prepare:

Preheat oven to 375° F.

Bring a large pot of water to a boil on the stove. Add the peaches into the boiling water, a few at a time, and let sit for 45 seconds. Remove with a slotted spoon and set aside to cool. Repeat with remaining peaches. Once peaches have cooled enough to hold, peel of the skins and then cut them up into slices and discard the pit. 

Transfer sliced peaches to a large bowl. Add the cherries, flour, lemon juice and zest, salt and brown sugar and toss together. Place fruit mixture into a large skillet and transfer to the oven. Bake for 10 minutes and remove.

Combine the flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Cut in the chilled butter with a pastry cutter. Mix in the egg, buttermilk and vanilla and set aside.

Using a spoon, pile the topping onto the partially cooked fruit mixture, randomly dropping scoops along the surface of the cobbler.

Place dish into the oven and bake for about 35 minutes until the top is slightly puffed and golden brown. Let cool for about 10 minutes before serving—with vanilla ice cream, of course.

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