Peach Melba Skillet Cobbler

It's summertime and one of my favorite things about this time of year is the abundance of fresh peaches. Biting into a juicy peach that just bursts with sweet juices running down your chin is a good thing. At the market, peaches are everywhere and if you're looking for a way to prepare them, this Peach Melba Skillet Cobbler may be right up your alley. Ripe peaches are sliced and caramelized in a skillet with butter and sugar before plump raspberries are introduced. A sweet biscuit dough is made and tops the fruit with a sprinkling of cinnamon sugar just before baking. There's only one way to enjoy this dessert... and that's to finish it off with a healthy scoop of cool and creamy vanilla ice cream!

The combination of peaches and raspberries are commonly seen in a 'peach melba' dessert. A sauce is made with peaches and raspberries, which is then served over ice cream. With this in mind, I used peaches and raspberries as the filling for this cobbler and served it with ice cream. What I like about this particular recipe is that the filling is not too runny or soupy, but rather a great consistency similar to caramel. It clings to the fruit and adds a nice texture and flavor against the sweet biscuit topping. It works especially well with the ice cream. Besides, making the dish in one skillet is a bonus!

 Peach Melba Skillet Cobbler
recipe adapted from America's Test Kitchen

Filling:
4 tablespoons unsalted butter
4 lbs fresh peaches, peeled, pitted and cut into 1/2-inch wedges
6 tablespoons sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 1/2 cups fresh raspberries

Topping:
1 1/2 cups flour (or GF flour blend + 1 1/2 teaspoons xanthan gum), + more for work surface
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon


Adjust oven rack to middle position and heat oven to 425 degrees.

Melt butter in large cast iron skillet over medium-high heat. Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.

Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
Add remaining peaches and cook until heated through, about 5 minutes.
 
Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture. Add raspberries and cover skillet; set aside off heat.
Meanwhile, in a large bowl, combine flour {+ xathan gum if using GF flour}, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl. Whisk to combine. Stir in buttermilk and butter until dough forms.

Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.

Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.

Combine remaining 1 tablespoon sugar and cinnamon and sprinkle top of dough. Bake in the preheated oven until topping is golden brown and filling is thickened, 18 to 22 minutes.

Let cool on wire rack for 10 minutes. Serve warm or with a scoop of ice cream.