Name: Skillet Peach Cobbler
Yield: Makes 8 servings
Ingredients: 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 Lord Grey's Peach Preserves; 1 cup chilled heavy cream; 2 tablespoons sugar

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Photo by Ditte Isager

West's friend Valerie Gordon, of Valerie Confections, created this cakelike dessert using both fresh and preserved peaches.

Recipe information

Yield
Makes 8 servings

Ingredients

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 Lord Grey's Peach Preserves

1 cup chilled heavy cream

2 tablespoons sugar

Preparation

Step 1
Preheat oven to 350°F. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium 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.
Step 2
Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into center of 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.