Cousin Katie’s Skillet Peach Cobbler!
•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 whipped cream, 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 inch wedges (about 2 cups)
•1 cup Peach Preserves
•1 cup chilled heavy cream
•2 tablespoons sugar
Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup whipped cream, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12 inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.
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 whipped cream. Cut cobbler into wedges and serve with whipped cream mixture.