Today's Topic: How to make a cast-iron peach skillet

HORRY COUNTY, SC (WMBF) – As the weather warms up, people begin to think about the sights and sounds of summer.

Of course, there are also those summertime culinary staples, with peaches being toward the top of the seasonal must-have list.

Heidi Vukov, owner of Croissants Bistro and Bakery, has offered a recipe for cast-iron peach skillet that is sure to be a big hit at those summertime barbecues.

The recipe is below:

For macerated fresh peaches:

  • Four peaches, skinned and diced
  • ¼ cup of sugar
  • One teaspoon of cinnamon

For the cinnamon butter cake:

  • ½ cup of butter
  • ¾ cup of sugar
  • Four egg yolks
  • 1/3 cup of milk
  • One teaspoon of vanilla extract
  • One cup of cake flour
  • One teaspoon of baking powder
  • ¼ teaspoon of salt
  • One teaspoon of cinnamon
  • ¼ teaspoon of cloves
  • ¼ teaspoon of ginger

For oatmeal streusel:

  • ¾ cup of unbleached all-purpose flour
  • ½ cup (packed) golden brown sugar
  • ¼ cup of sugar
  • ½ teaspoon of ground cinnamon
  • ½ teaspoon of salt
  • Seven tablespoons of chilled unsalted butter, cut into ½-inch cubes
  • ½ cup of old-fashioned oats

Preheat oven to 350 degrees.

Stir together peach mixture and set aside. Cream the butter and sugar. Beat yolks and mix in milk and vanilla. Whisk together the dry ingredients. Alternate adding dry ingredients with liquids. Pour into a greased cast iron skillet or 9-inch pie pan. Spoon peaches on top of cake batter.

Crumb together the streusel. Spread on top of peaches. Bake approximately 45 minutes or until a toothpick comes out clean.

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