California Cling Peach & Sugar Cookie Skillet Peach Cobbler
Ingredients
5 (15 oz) cans sliced California Cling Peaches, strained (reserve liquid)
3 Tbsp cornstarch
½ cup brown sugar
½ tsp salt
1 tsp cinnamon
For the Cookie Topping:
1 roll (16.5 oz) refrigerated sugar cookie dough
1 Tbsp sugar
Preparation
Preheat oven to 350ºF.
Strain peaches in a colander over a bowl reserving 1 cup liquid.
Place peaches in a 9-inch cast iron skillet. Set aside.
In a small saucepan, mix peach juice, cornstarch, sugar, salt and cinnamon. Bring to a simmer to thicken.
Pour thickened peach sauce over sliced peaches in the skillet.
Roll out cookie dough on a floured surface to ¼-inch thickness. Cut into shapes with cookie cutters.
Arrange cookie cut outs on top of the peaches to cover.
Sprinkle with sugar.
Bake for 25-30 minutes, until the cookie dough is baked through and the filling is bubbling.
Serve with ice cream or whipped cream.
