To make one 10-inch cake, melt 2 teaspoons butter in the skillet before adding the batter, and bake for 35 minutes.

　　

Ingredients

Makes four 6-inch cobblers

　　2 pounds firm, ripe peaches (about 4), pitted and cut into 8 wedges each

　　1 cup sugar

　　1 teaspoon ground cinnamon

　　1 1/2 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　4 tablespoons unsalted butter, melted, plus 4 teaspoons

　　1/2 cup milk

　　1 large egg

　　

Step 1

Preheat the oven to 400°F. In a large bowl, toss the peaches with 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. In a medium bowl, whisk together the flour, baking powder, salt, remaining 3/4 cup sugar, and remaining 1/2 teaspoon cinnamon. In another bowl, whisk 4 tablespoons melted butter with the milk and egg. Whisk the butter mixture into the flour mixture.

　　

Step 2

Melt 1 teaspoon butter in a 6-inch ovenproof skillet over medium heat. Once the skillet is hot, remove from heat. Pour one-quarter of the batter into the skillet. Spread the batter evenly over the bottom. Spoon one-quarter of the peach mixture over the batter. Repeat with three more skillets. Transfer to the oven, and bake until the cobblers are set, 25 to 30 minutes. Remove from the oven; let cool slightly. Serve warm in the skillets.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.