July is the perfect month for peaches. They are plentiful, sweet and perfect for making cobblers. Using my cast iron skillet, I prepared a recipe for the crumble topping, but improvised on the crust.
I use Pillsbury pie crust. It’s easy, convenient and no mess. But, if you are a purest, by all means make your own crust for this step.
I wiped a little canola oil all over the pan to just give it a light coating so the crust wouldn’t stick. I rolled out one crust (it comes with two, just use the other crust for another pie) and placed it into the bottom and up the sides of the skillet.
In a small bowl combine:
1 cup all-purpose flour
3/4 cup white sugar
1/2 cup of brown sugar
1/2 tsp ground cinnamon
1/4 tsp for salt
1/2 cup of cold butter, cubed
Cut in the cubed butter using a pasty cutter until it resembles course meal.
I had already peeled and sliced my peaches the night before and put them into a ziplock bag. I prepared about 7 peaches. Fill your skillet with the peaches.
Sprinkle with 1 tsp of almond extract. Then pour all the crumble topping over the top of the peaches and spread evenly.
Bake at 375 for 45 minutes.
Best served warm with vanilla ice cream. Store the remaining cobbler (if there is any) in a separate container in the refrigerator.