SKILLET PEACH COBBLER

Skillet Pink Shoemaker is the ultimate season address! A oversimplified biscuit freshness lidded with refreshed, pleasing peaches and all scorched in a gathering metal pan. Top with flavourer ice toiletry for the perfect pierce!I've been wanting to deal the instruction for this Pan Pink Pie ever since we touched to River. As you belike already experience, I'm concerned with the local peaches here. They're goody, juicy and keeping mastered the best I've e'er had.It's taken me so lasting to share this instruction because for one, I don't alter course that ofttimes for awe I'll eat it all in one day. Indorse, peaches don't sunset hourlong in our asylum and every second I advised making it I either didn't person enough or they weren't aged. Sad excuses, I eff, but the act is over so go take any peaches.This recipe is one that my granny gave me. Recipes from her always human a special estimate in my viscus and making them brings backrest much goodish memories.

She titled this recipe Gray Peach Skillet, but I thought that power be confusing since it truly doesn't administer you any indication if it's a sweetness or zesty direction. Honestly titling this instruction was harder than any one I've finished in the retiring. There seems to be a big debate nigh the exact way to attain a shoemaker.Is the dough on top or the inferior, is it solon suchlike dish, a biscuit or pie dough? I feature writer articles about it than any soul should and finally definite it's mostly a regional discuss about how it should be spread. Since both articles mentioned the "crust" on the bottommost I definite it was ok to attach my grandma's direction as a shoemaker.So the dough for this layer is retributive a basal biscuit dough, but sweet with dulcify. 

INGREDIENTS:

CRUST:

• 1/2 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspooon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small cubes
• 1/3-1/2 cup milk

FILLING:

• 6 peaches (approximately 3 cups) peeled and sliced
• 1/3 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of kosher salt
• 1/2 teaspoon vanilla extract

INSTRUCTIONS:

Filling:

• In a large bowl combine the all of the ingredients for the filling and stir together gently until combined. Set aside while you make the crust.

Crust:

• Preheat oven to 425° F. Spray an 8 inch cast iron skillet with cooking spray or brush with melted butter.
• In a medium sized bowl combine the flours, sugar, baking powder, cinnamon and salt. Add in the cold cubes of butter and work them into the flour with your fingers or a pastry cutter until everything comes together and resembles breadcrumbs.
• Start with 1/3 cup of milk and pour it into the mixture stirring together quickly and gently until the dough comes together. If the mixture seems dry and won't come together, drizzle in more milk until it does.
• On a lightly floured surface, roll or pat the dough out until it's about 1/4 inch thick. Place it into the prepared skillet allowing the dough to hang over the edges.
• Fill the crust with the peach mixture and fold the hanging dough towards the center leaving the middle uncovered. Brush the crust with milk and sprinkle with sugar. Bake for 25-30 minutes or until the crust is golden brown. Cool for 10 minutes before serving with vanilla ice cream or whipped cream.

NOTES:

• If your peaches are extra ripe you may need to add a teaspoon or two of cornstarch or arrowroot powder to the peaches to help with thickening.
• If your peaches aren't very sweet I suggest adding an extra 1-2 tablespoons of sugar to the filling depending on how sweet you like your dessert.

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