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Home > Taste of Home Community > Community Forums > Ingredients > Cast Iron Peach Cobbler

Cast Iron Peach Cobbler

Last post Sep 04, 2007 4:57 PM by sweetpeaches . 6 replies.


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    • Not Ranked
    Joined: Jul 2007
    Posts: 14
    Posted: Aug 31, 2007 3:00 PM in Ingredients
    Post # 1
    Cast Iron Peach Cobbler
    I am just piggy backing off of another old entry. I have never heard of Peach Cobbler in a cast iron skillet. Does anyone have a raving recipe that (T&T of course!)they are willing to share? My husband is a fan of Peach Cobbler and I would like to WOW him with it this weekend. Thanks in advance!
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    • Not Ranked
    Joined: Jul 2002
    Posts: 2,416
    Reply Posted: Aug 31, 2007 6:43 PM in Ingredients
    Post # 2
    RE: Cast Iron Peach Cobbler
    Easy Peach Cobbler

    What you'll need:
    12" Dutch Oven, camp style (three legs, rim around the top)
    two cans sliced peaches (12 or 14 oz cans, with syrup)
    one box of cake mix (white or yellow, any brand)
    one stick of butter
    24 hot charcoal briquettes (not the Matchlight type)

    How to assemble it:
    Grease the inside of the oven with 1/4 of the stick of butter
    Dump both cans of peaches into the oven
    Pour the cake mix on top, spreading as much as possible as you shake it
    Dot the top with the rest of the butter stick
    You can use a 12 inch skillet and bake it at 375* oven. When the crust is golden brown it is done. Enjoy.

    \
    How to cook it:
    10 coals underneath, 14 coals on top
    Every 15 minutes, rotate the lid 1/4 turn
    Every 15 minutes, rotate the pot 1/4 turn the other direction.
    Should be done in 30-45 minutes. It's done when the crust is gold and bubbly.

    How to serve it:
    It's EXTREMELY hot. Let it cool, with the top off, for about 15 - 30 minutes.
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    • Top 25 Contributor
    Joined: Jul 2001
    Posts: 40,744
    Reply Posted: Aug 31, 2007 10:47 PM in Ingredients
    Post # 3
    RE: Cast Iron Peach Cobbler
    PEACH COBBLER

    Serves: 8
    Effort: average
    Comments: Recipe made up by LaDonna

    Ingredients:
    8 c. sliced peaches, fresh or frozen only
    1-1/2 c. sugar
    5 T. flour
    1/2 t. nutmeg
    1/2 t. cinnamon

    dot of butter
    sprinkle of sugar


    PIE SHELL:
    3 c. flour
    1 t. salt
    1 c. shortening
    9 T. cold water
    Mix dry ing. Work in shortening until resembles crumbs. Work in cold water. Roll out thin on floured surface. Put in pan.

    Instructions:
    Make pie shell & roll out. Put in iron skillet letting excess hang over the sides.

    Mix first 5 ing.
    Put in pie shell
    dot with butter

    Bring excess dough up around the fruit.
    Sprinkle shell lightly with sugar

    Bake 400 45 - 50 min.

    This recipe fills a 12" iron skillet.
    Half a recipe I put in a 9" iron skillet

    "A letter is capable of conveying a warm human hand clasp across the miles"
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  • Illinois
    • Top 100 Contributor
    Joined: Feb 2006
    Posts: 16,413
    Reply Posted: Sep 01, 2007 8:25 PM in Ingredients
    Post # 4
    RE: Cast Iron Peach Cobbler
    Posted by: Homestyles

    The recipe I have been using for years is a little different but the same! Nothing beats a cast iron skillet for making a cobbler.

    Peach Cobbler

    1 stick of butter
    1 c. self-rising flour
    1 c. sugar
    1 c. milk
    1 large can sliced peaches in heavy syrup

    preheat oven to 350º.

    Melt butter on top of stove in large iron skillet. In a bowl, mix flour, sugar, and milk. Pour mixture on top of melted butter in skillet. Pour peaches on top of mixture.

    Bake for about 40 min.

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    • Not Ranked
    Joined: Dec 2001
    Posts: 131
    Reply Posted: Sep 01, 2007 8:38 PM in Ingredients
    Post # 5
    RE: Cast Iron Peach Cobbler
    Hell-o, I ordered a piece of peachcobbler from a cafe. When they brought it there peaches with plain juice on the plate and 2 pieces of sugared breadsticks on top and they were soggy. YUCK. I never order that again.
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    • Not Ranked
    Joined: Jul 2002
    Posts: 2,416
    Reply Posted: Sep 01, 2007 9:24 PM in Ingredients
    Post # 6
    RE: Cast Iron Peach Cobbler
    chevylady I wouldn't order peach cobbler from that cafe anymore either. I would make my own. Their cobbler sounds yucky.
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    • Not Ranked
    Joined: Jul 2007
    Posts: 14
    Reply Posted: Sep 04, 2007 4:57 PM in Ingredients
    Post # 7
    RE: Cast Iron Peach Cobbler
    CandyKisses,
    Is it better to use a shallow skillet because I have a deeper one and a shallow one. Which is better? Does/should it fall apart when you get ready to take it out of the pan?
    False