So apparently the summer is over, now that Labor Day is gone (you know, if you ignore the fact that its still 90 degrees outside) and even though I’m in full-fledged denial (don’t even talk to me about that “w” word) I have started eating my favorite cold-weather treat.
I know that it’s generally known as a summer dessert, but warm cobbler is just so much better curled up by a fire with a cup of hot cocoa on the side. It’s the quintessential comfort food.
Of course, I did make this one with some summery fruits, because I know you’re not quite ready to move on either.
And because the peaches right now are kind of insane. I guess there’s at least one good thing about the summer coming to an end…
In addition to being just downright delicious, this crazy cobbler caught me by surprise. The crème fraîche whipped cream that accompanies it takes the flavors to a whole new level, complementing the sweet fruit and hearty cake with just a little bit of tang.
Mark won’t usually eat any kind of pie or cake without ice cream, but I’m pretty sure now he’s never eating cobbler (any cobbler) without that crème fraîche whipped cream again.
The stuff is a must.
Strawberry Peach Skillet Cobbler
Adapted from Bon Appétit
1 cup sugar
1/2 large lemon, zested and juiced
1 pint fresh strawberries, hulled and halved
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into 1/2″ wedges (about 2 cups)
1 cup chilled heavy cream
2 tablespoons sugar
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Set aside and let cool.
Preheat oven to 350°F. Whisk flour, sugar, baking powder, and salt in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a separate bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12″ castiron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
Add batter to pan. Scatter fresh peaches over batter, then use a slotted spoon to spoon strawberries evenly over the batter, along with just a little of the syrup (set the remaining syrup aside to pour over ice cream later, yum).
Bake until a tester inserted into the center of the cobbler comes out clean, 45–50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.