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Joanna Gaines' Skillet Peach Cobbler

Skillet Peach Cobbler

byJoanna Gaines
Total 1 hour and 5 minutes
Active 30 mins
Makes 4 servings
This recipe is a skillet version of the Peach Cobbler featured in Magnolia Table, Volume 2.
Special Equipment
4 small cast-iron skillets
Special Equipment
4 small cast-iron skillets
Ingredients
  • 2 large, slightly firm peaches, sliced
  • 1¾ cup sugar
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup whole milk
  • 8 tablespoons (1 stick) unsalted butter
  • ½ teaspoon ground cinnamon
  • Vanilla ice cream, for serving
    Directions
    1. In a large saucepan, combine the peaches and ¾ cup of the sugar. Cook over medium heat, stirring often, until the sugar dissolves, the juice is thickened, and the peaches are softened but still firm, 8 to 10 minutes.
    2. In a large bowl, whisk together the flour, remaining 1 cup of sugar, baking powder, and salt. Stir in the milk and mix until combined.
    3. Place 2 tablespoons of butter in each small cast iron skillet (total of 4 skillets) and set them in the oven. Preheat the oven to 350°F. Take out the skillets when the butter has melted, 3 to 5 minutes.
    4. Pour ½ cup of batter into the dish on top of the melted butter. Spoon ½ cup of the peaches and juice over the batter (about 4-5 peaches per skillet) and sprinkle the cinnamon on top.
    5. Bake until a tester inserted in the center comes out clean, about 30-35 minutes. Serve warm with ice cream.