After going to the grocery store and putting away the groceries, I noticed that I had four peaches in the refrigerator that I forgot I had. My first thought was to make refrigerator jam. Instead, I decided to make a cobbler. Since I didn't have enough peaches, I pulled out the blueberries that I had handpicked and frozen. I thought peaches and blueberries would go together! And, they do!!! You can make this cobbler using 8-10 cups of any type of fruit that is in season with excellent results.
It is best to make this cobbler in a cast iron skillet. I love my Lodge cast iron skillet. I used to rarely use it but now I use it all the time. I just used it last night for a pork chop dish with potatoes and onions and a delicious gravy with few ingredients. Covered and cooked on the stove top for 40 minutes. Delicious!!
This is the one I use: Lodge Cast Iron Skillet If you plan on getting this one, it is already pre-seasoned, which I greatly appreciated :). I found a great site that told me how to care for it. I actually clean it with salt (yes, salt) and water (never use soap). It cleans up so easily. I dry it with a paper towel (you will see some black on the paper towel, which is fine). I pour a tiny bit of olive oil on the pan and rub it in with the same paper towel I used to dry it and you are all set to go until the next time you use it.
Here we go with the recipe. Enjoy!
1 cup butter, softened
1/2 cup brown sugar, loosely packed
1/8 tsp kosher salt
(I use Himalayan, which has a saltier taste,
so I use a less, but also has a pretty pink
2 1/4 cups all-purpose flour, plus 3 Tbs,
1 (1/2-inch) piece fresh ginger
(I store fresh ginger in the freezer & take it
out 15 minutes before I need to slice off a
3/4 cup Turbinado sugar)
8 cups of fresh peaches (skin on, 8 slices each peach) or 8 cups of fresh fruit in season
2 Tbs fresh lemon juice
1 large egg white, lightly beaten
granulated sugar (or any type of sugar of your choosing)
Preheat oven to 400 degrees. Lightly grease skillet with butter. I like to take a sandwich bag, place it on my hand like a glove, grab a bit of softened butter and butter the pan with it. If you have some leftover, invert the bag and zip it closed. You now have a ready-made bag to grease something else in the future.
Beat softened butter, brown sugar and salt in a mixer with paddle attachment. Add flour until just mixed. Place dough on a lightly floured surface.
Roll dough to a 1/4 inch. Cut out shortbread shapes using 2 1/2 inch cutters. You can use only one or multiple shapes, as I did. Chill in the refrigerator until ready to use.
Place ginger and 1/4 cup Turbinado sugar.
Pulse until well combined.
In a large bowl, add mixed ginger/sugar with remaining 1/2 cup Turbinado sugar.
Add lemon juice, fruit and remaining
3 Tbs flour.
Mix until thoroughly combined.
Pour into the skillet.
Bake for 15 minutes.
Grate lemon zest over the top.
Take shortbread out of the refrigerator. Brush egg white on each one and sprinkle with sugar (your choice).
Lay shortbread cutouts on top of the fruit.
Bake 17-20 minutes or until brown on top. This will taste delicious warm with vanilla ice cream.
I had a lot of leftover shortbread dough. If you also have a lot of leftover dough, try this:
Roll the dough out and cut out larger rounds. Place a little spoonful of your choice of jam in the middle of one. Place a second one over the top and press down all around the edges with a fork. Brush egg white on the top and sprinkle with sugar. Bake at 400 degrees for about 15-18 minutes. Keep your eye on the oven so they don't get too dark.