You've heard of skillet lasagnas, skillet casseroles and skillet pancakes. But what about skillet desserts? This delicious, indulgent, fresh and seasonal peach cobbler is baked in your trusty iron skillet. Not only does the skillet give the cobbler a rustic, country look, it makes your cleanup a heck of a lot easier.
The great thing about this recipe is that you can use any fruit you'd like. Prefer strawberries, blackberries or apples? Use them instead! The buttery and flaky crust pairs well with any topping, so the sky is the limit. Just be careful, you'll find it's a little too easy to eat this entire skillet with just a fork over the stove.
To make the crust: Mix together the flours. Cut in butter using a pastry blender until mixture is crumbly and resembles sand. Add the water, about one tablespoon at a time until mixture is moist. (You don't want it too wet, just wet enough to stick together.)
Place dough on a floured, hard surface. Using a floured rolling pin, roll out to about one-quarter inch thickness. Fit the dough into your 10-inch, heavily greased skillet. Trim crust pieces and save. Poke the crust with a fork to allow the dough to breath.
Preheat oven to 375 degrees F and bake crust for about eight minutes or until a little browned. Remove from oven and let sit.
In a mixing bowl, cut remaining butter into the flour, white sugar and brown sugar. Stir briefly with a wooden spoon.
Place peaches onto the pie crust (in a circle, overlapping the peaches in the middle). Sprinkle with half of the sugar and butter mixture. Roll remaining crust trimmings into a thin circle that is large enough to completely cover the first layer of peaches and sugar.
Place another layer of peaches over the second crust. Add cinnamon to remaining mixture of sugar, butter and flour. Sprinkle the mixture over the second layer of peaches.
Bake for 30 to 40 minutes, or until top is browned and peaches are soft. Serve with whipped cream and enjoy!