Cast Iron Skillet Peach and Pecan Cobbler
20
Minutes Prep Time
40
Minutes Cook Time
4
Servings
INGREDIENTS
Topping
1 c all-purpose flour
⅔ c packed light brown sugar
½ tsp kosher salt
½ c chilled unsalted butter, cut into pieces
FILLING
1½ c pecans
2 tbsp unsalted butter, room temperature
2¼ lbs peaches, cut into ½-inch wedges, approximately 6 to 8 depending on size
½ c packed light brown sugar
¼ c granulated sugar
1 lemon, juiced
1 tbsp rye whiskey or bourbon
1/8 tsp ground ginger
1/8 tsp ground coriander
1/8 tsp cumin
1/8 tsp nutmeg
½ tsp kosher salt
INSTRUCTIONS
TOPPING
Add flour, brown sugar, and salt in a medium bowl and mix until well combined.
Add butter.
Rub the butter into the dry ingredients with your fingers until clumps form and no dry spots remain.
FILLING
Preheat oven to 350°.
Toast pecans in the oven on a rimmed baking sheet until slightly darkened in color about 8 to 10 minutes.
Shake the baking sheet tossing the pecans every couple minutes to prevent from burning.
Cool the pecans slightly then chop coarsely.
Add the pecans, peaches, brown sugar, granulated sugar, lemon juice, rye whiskey, ginger, coriander, cumin, nutmeg and salt in a large bowl and mix well ensuring peaches and pecans are well distributed.
Grease the bottom and sides of a 10″ cast-iron skillet with unsalted butter.
Pour peach mixture into skillet.
Crumble the topping over the filling.
Bake until the topping is golden brown and juices are thick and bubbling around the edges about 30 to 40 minutes.
Serve warm or at room temperature with or without vanilla ice cream.
