And I’m back! Did you miss me?
I’m going pretend you’re all collectively nodding your heads in affirmation.
My trip was totally awesome. And as badly as I want to formulate a better opinion than that, my brain just isn’t allowing for me to do so at this very moment. As I sit down to write this post, I’ve only been home for a single full day. So naturally, I need a little more time to decompress and organize my thoughts (and I’m going to need a lot more time to finish doing my laundry!). But hopefully, I’ll be able to share some recommendations and photographs here relatively soon-ish. In the meantime, you can check out the pictures I posted on Instagram. Portugal is a wonderfully beautiful place, with vibrant cities and breathtaking beaches, and I highly recommend adding it to your travel bucket list!
Summer was still very much alive in Portugal. But here in the states, I’m already catching whiffs of back-to-school and pumpkin mania. Ummm…nope! It’s still hot as Hades outside. And late Summer produce is at it’s peak. So I’m in no rush what-so-ever to start Fall. Which is why I’ll be face-planting into this Easy Skillet Peach-Basil Cobbler for the foreseeable future.
I tested out a couple versions of this cobbler before I left for my vacation, and they were all a big hit. Honestly, I don’t think you can go wrong with peach cobbler during peach season. It’s an easy target to hit, even if you don’t consider yourself to be a “baker”, per se.
The basil adds a subtle herby undertone and makes this recipe feel kind of sophisticated and fancy. Even though it’s totally not either of those things. This cobbler is 100% rustic. And if you wanted to just dig straight into the skillet (after letting a big scoop of vanilla ice cream get all melty in the middle) and forgo bowls all together, I think no one would fault you for that. That’s totally what I did.
I streamlined the recipe as much as possible to cut down on the number of dishes (only 2 bowls and one skillet!) and ingredients (only 8!) required. Because I wanted as few obstacles as possible standing between us and this Summer dessert. In short: there are no excuses not to make this easy recipe before Summer is over. Go do it!
For the Crust
- 1 cup all-purpose flour
- 2/3 cups packed brown sugar
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled
For the Filling
- 2 tablespoons unsalted butter
- 2 1/2 lbs peaches (about 6-7 large peaches), ripe but firm
- 1/2 cup packed brown sugar
- 1/3 cup fresh basil leaves, thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh squeezed lemon juice
- 1/2 tsp. salt
- Pre-heat your oven to 350 degrees.
- To make the crust, whisk together the flour, brown sugar, cinnamon and salt in a large bowl. Add the cubed butter and use your fingers to squeeze/rub the butter into the dry ingredients until clumps form. Place the bowl in your refrigerator while you prepare the remaining ingredients.
- Add the remaining 2 tablespoons of butter to a 10-inch cast iron skillet and place it in your oven to melt.
- Meanwhile, slice the peaches into wedges, discarding the pits. Add the peach wedges to a large bowl along with the remaining filling ingredients, tossing to coat.
- Carefully remove the cast iron skillet from your oven and swirl it gently to coat the sides in the melted butter. Add the peaches, spreading them out evenly (your skillet will be full). Top with the crust mixture.
- Bake the cobbler in your pre-heated oven for 25-30 minutes, or until the crust is browned and the filling is bubbling. Remove and set aside to cool.
- You can serve the cobbler warm or at room temperature. Serve with vanilla ice cream, whipped cream or Greek yogurt, if desired.
Recipe adapted from Bon Appétit
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