These are absolutely wonderful cobblers, our favorite type of cobbler yet. And they are easy. Once the fruit is prepared, this is a simple one-bowl, one-pan recipe that goes together quickly.
You can make this cobbler either from scratch or using our mix.
While these are called skillet cobblers, the butter is melted in a pan on the stovetop, the batter is added, and then the cobbler transferred to the oven to bake. Any oven-proof, 10-inch pan will work. You can also use a two quart baking dish and melt the butter in the oven
For the cake: Use The Prepared Pantry Skillet Cobbler Base Mix and mix according to the directions with the mix.
For the filling
2 tablespoons butter
1 3/4 to 2 cups fresh peaches, pealed and sliced into thick slices
1/3 cup pineapple tidbits, drained
1/4 cup Peach Pineapple Paradise Jelly or similar jelly
Preheat the oven to 350 degrees.
- Place the butter in the pan over medium heat and melt the butter until it is hot but not scorched. Turn the heat off.
- Immediately scrape the batter into the hot pan. Place the peach slices on top of the batter. Place the pineapple pieces on top of the peaches. Dab the jelly in small spoonfuls around the peaches somewhat evenly placed.
- Bake for approximately 45 minutes or until a toothpick inserted in the center of the pan comes out fairly clean, with some crumbs clinging. The top should be a light, golden brown.
Note: Different pans may require different baking times.
For the Caramel Whipped Cream
1 cup whipping cream
2 tablespoons brown sugar
1/2 teaspoon caramel flavor
Whip the cream with a whip attachment. When peaks start to form, add the brown sugar and caramel flavor. Continue beating until stiff peaks form.
Notes: Whipped cream will melt as it sits, especially if not refrigerated. A half teaspoon Instant Clearjel per cup of wipping cream will help it hold up. Whipped cream can be whipped again to revive it.