When I asked my Mom her favorite peach cobbler recipe this is the one she always points back to. This recipe is in a flip book that is at least twenty-five years old. I love old recipe books that show stains over the years of using a recipe. I updated this peach cobbler recipe using gluten-free flour and cooked in a cast iron skillet.

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Essie’s Cobbler

1/4 cup soft butter
1/2 cup sugar
1 cup sifted Bloomfield Farms All Purpose Flour
1/2 cup milk
No. 2 can drained raspberries, boysenberries,
blueberries or sliced peaches ( I used 2 Cups fresh peaches from South Carolina)
1/4 to 1/2 cup sugar
1 cup fruit juice ( I used a small can of peaches juice + enough water to make 1 cup)

Heat oven to 375 degrees.  Preheat cast iron skillet with 2 Tablespoons of butter. Cream together butter and sugar until light and fluffy.  Sift dry ingredients together and stir into butter-sugar mixture alternately with milk.  Beat until smooth.
Pour batter into preheated cast iron skillet  fruit over batter and sprinkle with sugar.  Pour fruit juice over top.

Bake at 375 degrees for 30 minutes or until golden brown.

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