Cobbler Redux
I'm making the Thanksgiving Dessert for my in-laws for our upstate New York family gathering. I thought it'd be a great idea to let everyone know exactly what I'm doing. Frankly, this recipe was a hit for brunch, and also for a 4th of July cookout; so why not for the most sacred of American family gatherings??!
You can find the original tasty recipe, and step-by-step video at AllRecipes.com, our favorite cooking website!
Fruity Ingredients:
4 C sliced, peeled peaches
1/8 TSP Chinese 5-Spice Powder
1 tsp lemon zest
3/4 C White sugar
3/4 C Water
Crusty Ingredients:
1/4 C Melted butter (original recipe calls for double this amount)
1/ C White Sugar (original recipe calls for double this amount)
1 1/2 C Self-rising flour
1 C Skim Milk + 1/2 C. water (original recipe calls for 1 1/2 C Milk)
Preheat oven to 375 degrees. Combine the water and sugar in a saucepan and bring to a simmer then add the rest of the fruity ingredients and let cook on the stove for 3 or so minutes. Then remove from heat.
In a large cast-iron skillet (over medium heat) melt the butter then remove from heat. Mix the rest of the crusty ingredients in a bowl then pour into the skillet. Gently spoon the fruity mix over the batter in the skillet, then place it in the oven to bake for 50 minutes. I placed a cookie pan in the bottom of the oven to catch any overflow. There was none, but I'll continue to use one just in case.
Anyway, the sweet, tasty crust will expand to the top as the fruit settles to the bottom of the skillet during baking. It's Deee-licious.
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