Skillet Cobbler

I like to use my cast-iron skillet for all sorts of cooking. I never bake cornbread in anything else. From Pampered Chef, here's a nice dessert recipe using your skillet:

Peach Cobbler

Filling:
1/2 cup sugar
3 T. cornstarch
1 t. fresh minced ginger
About 4 lbs sliced and peeled fresh peaches

Topping:
1 cup flour
1/3 c plus 2 t. sugar, divided
1.5 t. baking powder
1/2 t. salt
3 T. butter
1/4 c. cold water
1/4 t. cinnamon
1/4 c. almonds, sliced

Preheat oven to 375 degrees. Mix sugar, cornstarch and ginger in a small bowl, then toss the sliced peaches in it until evenly coated. Pour into skillet and cover; cook over medium heat until the mixture boils.

Combine flour, 1/3 cup of the sugar, baking powder, and salt. Cut in the butter until the mixture looks like crumbs. Add water and stir until dough holds together. Divide the dough into six blobs and place them about 2 inches apart on top of the hot filling. Combine the remaining sugar and cinnamon, and sprinkle over the dough along with the almonds. Bake uncovered for 35-40 minutes or until topping begins to brown. Serve warm, with ice cream.