Skillet Peach Cobbler with Cardamom, Pistachios and Honey

Skillet Peach Cobbler with Cardamom, Pistachios and Honey
Anita Schecter
  • Total: 41 mins
  • Prep: 1 mins
  • Cook: 40 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
336 Calories
13g Fat
48g Carbs
8g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 336
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 579mg 25%
Total Carbohydrate 48g 18%
Dietary Fiber 4g 13%
Protein 8g
Calcium 206mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I'm going to miss the August peaches. I'll miss their sweet perfume whenever I walk by the fruit stand and I'll miss all the peachy treats I've made with them the past few weeks. But since they're approaching the season's last hurrah, I decided to update a southern classic dish and take it on a little trip around the world.

Fruit cobblers come in different forms. Sometimes the fruit is topped with biscuits and sometimes it's more of a pancake-like batter. My preference for the latter is mostly because it's so easy to make but either way, you have sweet fruit baked with sweet dough and that's always a good thing.

Peach cobblers tend to be simple with just a dash of cinnamon but I replaced that with cardamom for a great flavor and aroma. A scoop of ice cream on top is also typical but the cool, honey sweetened yogurt went so perfectly with the warm cobbler that I may serve all pies that way from now on. Enjoy!

Ingredients

  • Fruit Layer:
  • 3 large peaches
  • 1 tablespoon sugar
  • 1/2 teaspoon cardamom
  • Pinch of salt
  • Batter:
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Topping:
  • 1/4 cup chopped pistachios
  • 1 cup Greek-style yogurt
  • 1 tablespoon honey

Steps to Make It

  1. Gather the ingredients.
  2. Pre-heat the oven to 350 degrees.
  3. If you'd like to peel the peaches (optional), bring a large pot of water to a boil. Place the peaches in the boiling water for exactly 60 seconds, remove and let cool enough to handle. The peach skin will come off easily in your hands or with a paring knife.
  4. Remove the pits and slice the peaches and layer evenly into 4 small cast iron skillets (approximately 5"). Or you can use one large skillet, if you prefer. In a small bowl, combine the sugar, cardamom and salt and sprinkle evenly over the peaches.
  5. To make the batter, add the sugar and melted butter to a large bowl and whisk vigorously until the sugar is dissolved. Whisk in the vanilla and milk.
  6. In a separate bowl, sift together the all purpose flour, baking powder and salt. Whisk the dry ingredients into the wet until you have a smooth and somewhat thick batter.
  7. Pour the batter evenly over the peaches, place the pans on a baking sheet and bake for approximately 40 minutes until the batter turns slightly light golden brown. Be careful not to over-bake.
  1. To make the topping, whisk the honey into the yogurt and drizzle evenly over the warm cobblers. Sprinkle on the chopped pistachios and serve warm.