Day 14: Peach Cobbler (in a Skillet!)

My oven's fixed!!
It was fun having my grandmother act as sous chef in her own kitchen with me, but it sure is nice being in my own kitchen again, where I know everything ingredient's location, and don't feel imposing when I make a mess and use a zillion different pots and pans.

And fixed just in time to use up some peaches before they went bad.

When I found this recipe from Savory Simple, I knew I had to make it. It's perfect, as peaches are in season, is decently easy, and has oodles of Southern charm. I actually bought these peaches for this recipe, the same day my oven broke. Though not complicated, this recipe and materials were a little too inconvenient to transfer and do elsewhere.
So I'm glad that my oven is working before they all rotted.
Cuz a rotten peach cobbler just doesn't sound good.

As with every online recipe, please read there, and follow my comments here. As always, the recipe isn't long (it begins after the pictures end; you don't need to read any of the upper part).

The Ingredients

No ingredients picture for you today. I was too lazy. Sorrryyyyyy (but not really).

The only thing I changed from the ingredients listed, is that I used half all-purpose flour, and half white whole wheat flour for the dough.

The Process

The process described to peel the peaches left me with a couple of questions. How big should I make the X? How deep is the cut? I was pretty nervous, because I didn't want to render my peaches unusable! So I referred to these instructions for some further guidance. Using this method the peaches wasn't nearly as hard as it seemed.

...but it left me with a serious case of peach fuzz.

To chop the peaches after they were skinned was a little bit tricky as they were extremely slippery. To avoid any mere flesh wounds, turn the peach upside down, and cut along the slits already there from when you cut the X to peel the peach. Then just use your hands to separate the slices from the pit. Then cut as normal!


I just cut horizontally along the quartered pieces. The slices weren't teeny-tiny, which I preferred. However, you could cut the pieces smaller. You could probably leave the pieces pretty big as well. Just do what ya like!


Let your peaches simmer. If you're like me, it's probably a little hard not to stir constantly. But just leave 'em be, only stirring to make sure they're evenly cooked once every other minute or so.

I had to cook my peaches for quite a while. This was probably partially because I didn't use a huge skillet. I could have probably bumped up the heat too a little higher than medium.

While the peaches are cooking, go ahead and make your dough mixture, and preheat the oven.

I ended up using my hand to place the dough on top of the peaches. Just easier, cause I would've had to use my hands to scrape the dough off a
spoon/fork anyway.

I actually didn't sprinkle all of the sugar on top of the cobbler, as I felt I'd put on a lot. But I really probably should have put it all on, since this was how the dough would become sweet (and even then, not too very!).

Because I was using two pretty differently sized skillets, I checked them after 15 minutes. Both seemed to be done; plus, I knew the skillet would be hot and continue to cook the cobbler more even after they'd been removed from the oven.

The Final Product

Some Notes

This cobbler isn't very sweet on it's own, letting the peaches really come through on their own; this means the taste of the cobbler will pretty much depend on how good your peaches are. 

Note that eating the cobbler with ice cream will make it seem even less sweet, and possibly even tart.

It probably would've been okay to leave it in the oven a little longer, if only to let the dough brown a little more and add some more color.

If I Could Do It Again....

I think I'd just stick the entire thing into one big skillet. I don't see how this would create any issues. It's really just a personal preference to have the entire dish actually in one entire dish.

I'd use brown sugar to sprinkle on top of the dough, to add a little more color. In the same fashion, I might sprinkle some more cinnamon, not mixed with sugar, on top.

Use booze to replace butter when cooking the peaches? Or just add some. Hrmmmm. How about replace at first, taste after a little while, then decided whether to add butter. Sounds like a good plan.

The Final Verdict

This was pretty good. Not for the sweet-lovers, but I liked it. It takes a little while, but it's not hard.

Of course, I think the best part is the fact it's cooked in a skillet.