Cast Iron Peach Cobbler

 Last year my sister got me a LODGE cast-iron skillet and cookbook for my birthday.  She raved about her own cast iron skillet and how much they cook in it.  Even though I owned one, I didn't cook very often with it. I'd read that it may help with low iron which is something I struggle with and the cookbook had so many great ideas and even tips on how to cook with cast iron.  So I jumped in with both feet and have really enjoyed using it.  At some point in the last year I attempted a peach cobbler which turned out great, so tonight I wanted to make it again for dessert (I have some very ripe peaches in my kitchen!).  For some reason I couldn't remember the recipe I used and kept flipping through my book with no luck. I tend to leave notes beside a recipe I've used and had no luck with the recipes I thought it was. 

So I picked one, tweaked it and hoped for the best. And the result was so amazing: the edges were caramelized and crunch, the peaches so tasty, the batter light and fluffy .  The kiddos said that this was way better than the last time (the secret is alcohol!) so I made sure to make my notes in my cookbook and as an extra precaution, I'm adding it to my blog!

Ingredients:
-11 oz peeled, pitted and sliced peaches
-1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
-1/2 cup plus 2 tbsp flour
-juice of about 1/3 lemon
-1 tsp cinnamon, divided
-1/4 cup butter
-1/4 tsp baking powder
-1/4 tsp salt
-1/2 cup milk
-1 tbsp liquor, like Jack Daniels whiskey

Directions:

1. Place a 10" cast iron skillet in the oven and preheat it to 350F. 

2. Stir together the peaches, 1/2 cup granulated sugar, brown sugar, 2 tbsp flour, lemon juice, 1/2 tsp cinnamon in a bowl.  Set aside.

3. When the oven is preheated, add the butter and return to the oven to melt and brown.  The butter will brown around the edges and foam.  The butter needs to be very hot!

4. Add the liquor to the peaches and give it another stir. 

5. While the butter is melting, stir together the remaining 1/2 cup flour and granulated sugar, baking powder, salt, 1/2 tsp cinnamon.  Add the milk and stir until the batter is just combined.  The consistency should be like pancake batter.

6. Pour the batter over the butter in the hot skillet.  Do not stir. Immediately spoon the peaches on top of the batter, making sure to include all the liquid that has accumulated.  Bake until the crust looks golden and crisp, about 30-35 minutes. 

7. Serve warm, topped with freshly whipped cream and a sprinkle of icing sugar (if you please!).  Enjoy! 😊

Ready to go in the oven!

The finished product.

Plated and ready for my belly!