Easy Peach Cobbler Recipe made in a Cast Iron Skillet (2024)

FAQs

Can you cook fruit in cast iron? ›

The good news is this dish can be made with fresh or frozen fruit. On a cold winter night, you can make a sweet treat with a frozen mix of fruit in a 12" cast iron skillet.

You can use fresh, frozen or canned peaches. I recommend really good, fresh peaches as the best choice during summer, but this recipe also works with other types of peaches.

We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.

Making the Fruit Filling

You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.

You should avoid cooking acidic sauces in cast-iron pans for two reasons: first, the acid loosens trace amounts of molecules from the metal that can then leach into your foods, imparting a metallic flavor. While perfectly safe to consume, these metal flavors can be unpleasant.

Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard. Bake until the cobbler topping is golden brown.

Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.

It's necessary to give the peaches a head start in the oven so they will be tender by the time the topping is cooked. Cooking the peaches also is crucial because the hot peaches help to cook the underside of the biscuit topping. If the peaches aren't piping hot, the bottom of the cobbler won't cook.

Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.

The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

What can you use to thicken a cobbler? ›

Water and flour can be combined to make a thickening agent for peach cobbler. This mixture is commonly known as a "flour slurry."

Whereas crisps and crumbles are topped with a streusel-like mixture, cobblers are topped with a cake-like batter or a biscuit-like dough.

Raw, the batter will look a little sparse when dolloped on top of the peaches, but it will rise and spread out as it cooks. If you use enough batter to completely cover the fruit, you'll end up with a cobbler that's far too bready, more like an upside-down cake.

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.

Anyone who's ever eaten a tomato or cooked with tomatoes can verify that this fruit is quite acidic. As it happens, the tomato's acidity is precisely why doesn't work well with cast-iron cookware, especially for long cooking stretches. "Cast-iron skillets can handle a small amount of acidic fruit at a time.

Never cook acidic foods in a cast iron skillet.

Acidic ingredients like tomatoes, lemons, and wine can be cooked in a well-seasoned cast iron pan for short amounts of time. You can sauté cherry tomatoes in cast iron, but don't try making a long-simmering tomato sauce.

Tamarind based cooking & citric food is not recommended to be cooked in cast iron or Iron cookware as acidic property releases more Iron in the food than what is needed & hence it gives a slightly bitter taste. Any food cooked in ironware must be immediately transferred to another vessel.

Folks are cautious about mixing cast iron and acidic ingredients for good reason. If your pan doesn't have a good base seasoning, you can run into trouble. To avoid stripping the seasoning, we recommend choosing a well-loved (read: well-seasoned) pan for recipes that call for tomatoes, citrus juices, or wine.