Skillet Peach Cobbler

From Cook's Country | August/September 2007

Why this recipe works:

Anyone who has bitten into an impeccably ripe peach knows just how juicy peaches can be. Unfortunately, so does anyone who's ever made a peach cobbler. We wanted a Skillet Peach Cobbler recipe that avoided a watery filling and soggy topping. To do this, we concentrated the peach flavor by… read more

Anyone who has bitten into an impeccably ripe peach knows just how juicy peaches can be. Unfortunately, so does anyone who's ever made a peach cobbler. We wanted a Skillet Peach Cobbler recipe that avoided a watery filling and soggy topping. To do this, we concentrated the peach flavor by first sautéing the peaches in butter and sugar to release their juices, then cooking them down until all the liquid had evaporated. To keep the filling from being too mushy, we withheld some of the peaches from sautéing, adding them just before baking. We also made the biscuits sturdy enough for our Skillet Peach Cobbler recipe by mixing melted butter rather than cold butter into the dry ingredients.

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Serves 6 to 8

Four pounds of frozen sliced peaches can be substituted for fresh; there is no need to defrost them. Start step 2 when the peaches are almost done.

Ingredients

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