4lbs of peaches? In a skillet? No. Sometimes, when handed directions that will obviously lead to disaster, you just say no.
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| Don't Try To Fit This In A 12" Skillet. Just Don't. |
I was hopeful for this one since southern chef + peach cobbler seems like it should be a no brainer. There were a few stumbling blocks though. Having made the decision not to spill peaches everywhere by piling all of them into a 12" skillet that was too small, I made this in my dutch oven. Since the dutch oven is a lot deeper than just the skillet (it held everything, yay!) the cooking times were off, and the biscuit topping was still pretty underbaked when they came out of the oven. This is fixable though, I sent it back to the oven for another 10 minutes to finish it.
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| Still Needs Time |
The end result? It's fine...
Difficultly Level: Medium*
Will It Get Made Again? Nope, this one is not worth the trouble. The proportions are off, leading to a super bready topping over the massive mound of peaches. It's not that it tastes bad, but you can do better. I may hunt up another peach cobbler recipe that's actually designed for a skillet just for contrast.
I grew up with pastry cobbler, not biscuit. I had always assumed biscuit cobblers were a northern thing, but I've since heard some Southerners make it, too. It's not bad, but pastry is better.
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