If it ain't broke don't fix it, and that's why this peaches and cream skillet cobbler uses almost exactly the same batter as the one in my zucchini chocolate coconut loaf. So bascially, I'm plagiarizing myself.
I recently made this cobbler to bring up for a cottage week with my family and caught grown adults — people who should know better, like grandmothers and aunts!! — hiding out in the kitchen finishing the last few pieces, far away from the prying eyes of grandchildren and children and the person who ACTUALLY MADE THE DESSERT! I'm not bitter although my kids might need counselling.
Anyway. Make it and good luck saving yourself a piece.
1/4 cup amber rum
Preheat oven to 350F/177C.
Combine the flour, salt, baking soda, and baking powder in a large mixing bowl, and set aside.
Melt 1/2 the butter over low heat (1/4 cup in a small saucepan), but don’t boil, or use a microwave to melt the butter.
While the butter is melting, beat the eggs in a large mixing bowl.
Once the eggs are fluffy, scoop in the crème fraîche and mix well using a fork or whisk. Add vanilla and continue stirring.
Pour the melted butter into the crème fraiche combo and add sugar. Mix well, removing any sugar clumps.
Slowly pour the dry ingredients into the wet mixture and combine well. Use a fork and stir until completely blended.
Add the cream and rum and blend well.
Melt 1/4 cup butter in a 12" cast-iron skillet over low-medium heat. Once the butter is melted pour in the batter and scatter the peach pieces over the batter, pressing them slightly into the batter.
Slide the skillet in the oven and bake for 60 minutes, or until the skewer or knife comes out clean. Allow to sit until slightly cooled before serving.
Serves 8-10 and it's even better on day two. If it makes it that long.