Peach-Apricot Cobbler

This recipe was modified using a similar recipe from the Washington Post Food Section, March 18, 2009, Page F8. From David Hagedorn.

2-12 oz packages frozen peaches, defrosted
4 oz dried apricots, diced (about 1/2 c)
2 oz crystallized ginger, diced (about 1/3 c)
1 stick unsalted butter
1-1/4 c flour
1-1/4 c sugar
1/4 t salt
1 T baking powder
1-1/4 c whole or low-fat milk
1 t almond extract
1 t vanilla extract

Mix together well the fruits, ginger, and sugar. Set aside at room temperature for an hour.

Preheat the oven to 325ºF. Cut the butter into pieces, and place in a 10" cast-iron skillet, then place the skillet in the oven to melt the butter. It should turn brown, but not burn.

Mix together the flour, sugar, salt, and baking powder in a large mixing bowl. Beat in the milk and extracts until the batter is smooth.

Remove the skillet from the other. Pour the batter into the skillet; a crust will begin to form around the edge. Use a slotted spoon, and arrange the fruit on top of the batter, taking care not break the crust around the edge.

Bake in the oven for an hour until the crust has a deep golden brown. Cool slightly and serve with vanilla ice cream.

Note: I fixed this dessert in too small a skillet (the original recipe says "medium" but does not define medium. I used a 9-inch skillet which was much too small. Happily, the dessert tastes so wonderful that it really doesn't matter what the dessert looks like coming out of the oven!