Sugar Cookie Skillet Peach Cobbler
September 30, 2020
Persons
6
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Notes
Recipe courtesy of California Cling Peach Board
Ingredients
- 5 cans (14 oz.) California Cling Sliced Peaches
- 3 Tablespoons Cornstarch
- ½ cup Brown Sugar
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- For Cookie Topping
- 1 roll (16.5oz) refrigerated Sugar Cookie Dough
- 1 Tablespoon Sugar
Instructions
- Preheat oven to 350 degrees.
- Drain peaches in colander over bowl, reserving 1 cup liquid.
- Place peaches in a 9-inch cast iron skillet. Set aside.
- In a small saucepan mix: Peach juice, cornstarch, sugar, salt and cinnamon. Bring to a simmer to thicken.
- Pour thickened peach sauce over sliced peaches in pan.
- Roll out cookie dough on floured surface to ¼-inch thickness. Cut into shapes with cookie cutters.
- Arrange cookie cut-outs on top of cobbler to cover.
- Sprinkle with sugar.
- Bake for 25 to 30 minutes, until the cookie dough is baked through and filling is bubbling.
- Serve with ice cream or whipped cream.
