Skillet Peach Cobbler

Preheat an oven to 375°F (190°C).

Place 1 Tbs. of the butter in a 10-inch (25-cm) cast-iron skillet. Transfer to the oven while it preheats and heat until the butter melts, about 5 minutes. Remove the skillet from the oven and set aside.

Meanwhile, fill a large bowl with ice water. Bring a large pot of water to a boil over high heat. A few at a time, plunge the peaches into the boiling water just until the skins loosen, about 1 minute. Using a slotted spoon, transfer to the bowl of ice water. Peel, pit and cut the peaches into 1/2-inch (12-mm) slices; you should have about 12 cups.

In another large bowl, toss the peaches with the brown sugar, cornstarch, a pinch of salt and the 1 tsp. vanilla. Transfer to the prepared skillet and spread in an even layer. Bake for 15 minutes.

Meanwhile, in a liquid measuring cup, whisk together the half-and-half, egg and the 1 Tbs. vanilla.

In another large bowl, whisk together the flour, granulated sugar, baking powder and 1 tsp. salt. Cut the remaining 6 Tbs. (3 oz./90 g) butter into 1/4-inch (6-mm) pieces. Using a pastry blender, 2 knives or your fingers, swiftly cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add the half-and-half mixture and stir just until the dough comes together. It will be dense and wet.

Remove the skillet from the oven and drop 6 mounds of the batter onto the peaches, spacing them slightly apart, and sprinkle with granulated sugar. Return the skillet to the oven and bake until the cobbler topping is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes.

Transfer the skillet to a wire rack and let cool for 20 minutes. Serve the cobbler warm with vanilla ice cream. Serves 8.

Williams Sonoma Test Kitchen