I’ve got to admit that I’ve been really busy these last few weeks. I’m not used to entertaining family for more than 5 days. I know my in-laws were here for over a month. But that doesn’t count. They took care of me.
And of course I’ve been baking them something different almost every day. Since I had just made some peach preserves, I had to try this skillet cobbler. Kerrygold Butter had just sent me a package of their amazing butters and cheeses. Yes, the flavor is incredible. Irish grass-fed cows make a dangerously delicious butter. Thank you, Kerrygold, for sending to me your fabulous products!
I’ll be back next week from North Carolina and can’t wait to share stories of the mountains and the food!
Skillet Peach Cobbler
slightly adapted from Bon Appetit August 2011
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 cup sour cream
1 cup buttermilk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
1 cup peach preserves