Peach Cobbler for One
Description
I adapted my peach cobbler recipe for one when Mr. Stone Soup was away for a week playing with trains. I cooked this cobbler up in my adorably tiny Smithey 6" cast iron skillet and it came out just great. My only admonition is that you should taste your peaches before adding the sugar. My peaches were unusually sweet and so my cobbler came out on the sweet side and could have used a little more lemon juice and a little less sugar. However, this is a good base recipe that you can work with.
Also, I didn't bother to peel my peaches because I was in a hurry and was kind of curious to see if I would be offended by the peach fuzz on the skins on the peaches. I was not, but it's certainly a textural issue and you should remove the skins if that fuzz is going to annoy you!
Ingredients
Instructions
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Preheat oven to 350*. Adjust the racks so you can put the skillet into the middle of the oven.
Wash and slice the peaches and put them in a small bowl. Add the 1 tablespoon of sugar, the Grand Mariner, lemon juice and corn starch to the peaches. Make sure that any lumps of corn starch are mashed down. *I like to put my corn starch into a small strainer and tap it with a spoon to sprinkle it into the mixture.*
Mix well so that all ingredients are combined and set aside.
Put the butter into the cast iron skillet and place the pan in the pre-heated oven. [if you don't have a cast iron pan, a small pyrex or other small oven-safe pan will do the trick.]
Let the butter melt in the pan. In the meantime, in a bowl, add the 1/4 cup flour, 1/4 cup sugar, baking powder and salt into a bowl and mix well.
Once the butter is melted and bubbly, but not brown (check after about 5 minutes, but it will usually take 7-8 minutes) pull the skillet out of the oven. Add the milk to the flour mixture and mix until smooth. Pour the flour and milk mixture in to the pan over the melted butter, and then pour the peach mixture over top of the wet ingredients.
Put pan back in oven and cook for 45-50 minutes. Check after about 30 minutes and turn if necessary for even baking. Bake until the biscuit is turning a nice golden brown and is pulling away from the sides of the pan.
Enjoy!
