Skillet Peach Cobbler
by Jessie Daye
Ingredients
- 1 stick (for topping) + 3 tablespoons (for skillet) Salted Butter
- 6-7 ripe but firm peaches thinly sliced
- 1 cup packed light brown sugar
- 2 teaspoons vanilla bean paste or extract
- 1 cup King Arthur all-purpose flour
- 2 teaspoons double acting baking powder
- 1 teaspooncinnamon
- ½ cup whole milk
- 1 tablespoon brown sugar mixed with 1/2 tsp cinnamon for dusting
Method
- 1. Preheat your oven to 375 degrees F.
- 2. Combine peach slices, 1/2 cup of brown sugar, and vanilla to a medium bowl and toss until the peaches are completely coated.
- 3. Over medium heat, add 3 tablespoons of salted butter to a 12-inch oven-safe skillet. Allow the butter to brown until it is a golden brown color, making sure to stir often. Do not burn. Remove from the heat.
- 4. Add peach slice mixture and transfer to the oven. Bake 10-15 minutes.
- 5. While the peaches are baking, whisk together flour, baking powder, cinnamon, and the remaining 1/2 cup brown sugar in a large bowl.
- 6. Add 1 stick melted butter and milk, and mix until just combined.
- 7. Remove the peaches from the oven and scoop the batter over the peaches. Don’t spread the mixture all over. Just dollop it organically. Dust with cinnamon sugar mixture and transfer to oven. Bake for 25-30 minutes, or until golden brown.
- 8. Serve warm with vanilla bean ice cream.
Notes
Directions (ForOoni Koda Pizza OvenOnly) 1. Preheat yourOoni pizza ovento 800-900 degrees F.
2. Combine peach slices, 1/2 cup of brown sugar, and vanilla to a medium bowl and toss until the peaches are completely coated.
3. Turn dial down to approximately 500 degrees F and add 3 tablespoons of salted butter to a 12-inch oven-safe skillet withnohandle. You need to be able to rotate the cobbler in the pizza oven and it won’t rotate with a handle. (I made this mistake the first time hence the reason it’s more brown on one side.) Allow the butter to brown until it is a golden color. This takes about two minutes. Do not burn. Remove from the heat.
4. Add peach slice mixture and transfer back to the pizza oven. Cook for 4 minutes at the same temperature. Make sure not to turn your dial too low or the flame will blow out (if there is wind).
5. While the peaches are baking, whisk together flour, baking powder, cinnamon, and the remaining 1/2 cup brown sugar in a large bowl.
6. Add 1 stick melted butter and milk, and mix until just combined.
7. Remove the peaches from the pizza oven and scoop the batter over the peaches. Don’t spread the mixture all over. Just dollop it organically. Dust with cinnamon sugar mixture and transfer to back to pizza oven. Bake for 5-7 minutes on lowest setting, making sure to rotate every minute then completely shut off oven and leave for 10-15 minutes to bake on the hot pizza stone. DO not remove from oven so it retains the heat.
8. Serve warm with vanilla bean ice cream.
2. Combine peach slices, 1/2 cup of brown sugar, and vanilla to a medium bowl and toss until the peaches are completely coated.
3. Turn dial down to approximately 500 degrees F and add 3 tablespoons of salted butter to a 12-inch oven-safe skillet withnohandle. You need to be able to rotate the cobbler in the pizza oven and it won’t rotate with a handle. (I made this mistake the first time hence the reason it’s more brown on one side.) Allow the butter to brown until it is a golden color. This takes about two minutes. Do not burn. Remove from the heat.
4. Add peach slice mixture and transfer back to the pizza oven. Cook for 4 minutes at the same temperature. Make sure not to turn your dial too low or the flame will blow out (if there is wind).
5. While the peaches are baking, whisk together flour, baking powder, cinnamon, and the remaining 1/2 cup brown sugar in a large bowl.
6. Add 1 stick melted butter and milk, and mix until just combined.
7. Remove the peaches from the pizza oven and scoop the batter over the peaches. Don’t spread the mixture all over. Just dollop it organically. Dust with cinnamon sugar mixture and transfer to back to pizza oven. Bake for 5-7 minutes on lowest setting, making sure to rotate every minute then completely shut off oven and leave for 10-15 minutes to bake on the hot pizza stone. DO not remove from oven so it retains the heat.
8. Serve warm with vanilla bean ice cream.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
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