Fresh Peach Iron Skillet Cobbler

 in Favorite Recipes by

Provided by Janie Hendrix for the March 2018 issue of EnnisNOW Magazine.

Filling:

  • 8-10 peaches, peeled and chopped
  • 2 cups sugar
  • 1 1/2 sticks butter
  • 1 1/2 Tbsp. flour

Crust:

  • 1 cup Crisco shortening
  • 2 cups flour
  • 1 tsp. salt
  • Ice water
  1. For filling: In a bowl, combine peaches and sugar; set aside.
  2. For crust: Preheat oven to 380 F. Mix together Crisco, flour and salt in apastry mixer or with a fork. Add ice water, 1 Tbsp. at a time, until you can easily form a ball. The ball of dough should not be wet. Do not overmix. The less you work the dough, the flakier it will be.
  3. Roll 2/3 of dough onto a floured board; lay flattened dough in a skillet; pour in the peaches. Chop the butter into pieces, and lay it on top of the peaches. Sprinkle flour onto peaches.
  4. Roll out remaining dough and lay on top of peaches. Trim edges of crust;seal edges. You can pour melted butter on top layer of crust and sprinkle with sugar for a sweeter crust. Bake at 380 F for about 40 minutes, or until golden brown.