Thursday, September 8, 2016

Peach Cobbler in a Cast Iron Skillet "Old School" Cuppa Cuppa Cuppa Recipe

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 OH BOY ... Peach Cobbler!!!

But not just any peach cobbler, this is a classic "Old School" recipe just like your Grandma used to make.

In your best southern accent, repeat after me... "Cuppa Cuppa Cuppa".

That's the basic recipe for the cobbler.  Cup of Sugar, Cup of Flour, Cup of Milk.  You can use self rising flour and save adding baking powder and additional salt, but that's really the recipe.  Very old school.  very southern.

And very tasty.

And this does have a wonderful presentation.  Baked in a cast iron skillet, you can easily time this to pop out of the oven just as your supper ends.  Cool for just a bit, but serve warm.

Just picture a scoop of ice cream melting gently over a slice of Granny;s cobbler...

and you betcha'...


 OK... Here's what I did...

Cole Slaw-
German Potato Salad Style

    1 Medium Large (29 Ounces) Peach slices
  • 1 Cup Sugar
  • 1 TSP Cinnamon
  • For the Cobbler Topping -
    4 TBS Butter
  • 1 Cup Flour
  • 1-1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Cup Sugar
  • 1 Cup Milk
Cooking Directions
  1. Preheat oven to 350 degrees
  2. Drain syrup from the canned peaches.  In a small mixing bowl, combine peach slices with the sugar and Cinnamon.  Gently fold to evenly mix and syrup starts to form.
  3. In the skillet over medium heat, melt the butter.
  4. Meanwhile, in a mixing bowl, combine the flour, baking powder and salt.  whisk to combine.  Add the sugar and milk and stir to combine.
  5. Pour the batter into the cast iron skillet.  Carefully add the peaches to the batter and pour the new syrup over the top.
  6. Bake for 40 minutes or until golden brown and batter has set
  7. Serve Warm with whipped cream or ice cream
    ... and ENJOY!

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