Wednesday, June 26, 2013

Peach Cobbler

 I got this Peach Cobbler recipe from my Mother in Law many years ago.  Its a classic to be sure, and I think its one of the best peach cobblers I've ever had.  My own addition to this recipe, is that I make it in a cast iron skillet, which for some reason just seems to cook it up perfect.  I have never tried to make a healthier version of this; I tell myself "somethings are best left alone";  but I have often thought of substituting the sugars for sucanat or another healthier sugar; the white flour for whole grain... just haven't ever gotten around to trying it.   It is made with pure, simple,  ingredients and love,  so it nourishes the emotionals in a way that only true comfort food can do... so there you go; its "health food"... ha ha.  It is also a very quick and easy dessert, so I love to cook it up for a special occasion or for company.  I am almost to the end of my home-canned peaches and before long, it will be time for another round of peach picking and canning.  This is a great peach recipe to suit that season.  I hope you enjoy it.

Pre-heat oven to 375.  Place 1 cube of butter in a  10-12 inch cast iron skillet and put into oven for
 2 or 3 minutes or until butter melts.

Measure out 4 cups fresh or canned peaches; skins removed.  Set to the side for a moment.

In a medium mixing bowl mix together 1 cup flour, 1 cup sugar, 1 Tb brown sugar, 1 tsp salt, and 3 tsp baking powder.  

Pour in 1 cup milk and 2 tsp lemon juice, and whisk until well mixed.

Pour half of batter onto melted butter in skillet.

 Top with peaches.

 Pour remaining batter over peaches.

Spread batter and peaches evenly over pan.

 Bake for 45 minutes.


Serve with ice cream or whipped cream.

Peach Cobbler

1 Cube Butter
1 Cup Flour
1 Cup Sugar
1 Tablespoon Brown Sugar
1 teaspoon Salt
3 teaspoons Baking Powder
1 Cup Milk
2 teaspoons Lemon Juice
4 Cups fresh or canned peaches

Preheat oven to 375 degrees fahrenheit.  Place the butter in a 10 to 12 inch cast iron skillet ( I have used a 9x9 inch square casserole pan and a 9x13... you can of course use these with a slightly different result... still yummy) Put into oven for two or three minutes until the butter is melted.   While that is melting, measure out your peaches and set aside.  Stir together all the dry ingredients in a medium sized mixing bowl.  Add milk and lemon juice whisk/mix together until well mixed.  Remove pan from oven and make sure the butter evenly coats entire pan.  Add half of the batter to the pan.  Add peaches on top.  Pour remaining batter over peaches (this batter will all rise to the top when cooking).  Bake for 45  minutes.  Serve warm with vanilla ice cream or whipped cream.


  1. This sounds sooo good -- and a great way to use up the last of my canned peaches too. I can't wait to make it!


  2. This looks just delicious! I am going to try this, but I will be using frozen peaches. I have never heard of putting a cobbler in a cast iron skillet. My mouth is watering!!
    Blessings, Roxy

  3. Oh WOW Mom! I almost had forgotten about this recipe! It sure brought back delicious memories! I can attest that this is the most amazing cobbler out there! :) Oh and I love the pictures too! I feel like I am right there baking with you......

    ~Love your Elizabeth

  4. Oh my... Goodness! This sounds so mouth watering yummy! I must make this! Thank you for sharing...
    I love any and all recipes :)
    Love ya Pam!
    (See you Thursday!)

  5. Having my son and his family over and making this!! Oh it is gonna taste sooo good!!

    Thank you for sharing :-)