Easy Peach Cobbler Recipe made in a Cast Iron Skillet
Easy Peach Cobbler Recipe made in a Cast Iron Skillet
I just love this Easy Peach Cobbler Recipe made in a Cast Iron Skillet recipe. When I was younger I was never really into cast iron skillet cooking at all. I can remember the food sticking and when I washed the pan it rusted. I was so frustrated with this pan but it’s only because I didn’t know anything about it. The world of cooking in a cast iron skillet changed the day I purchased this Lodge Pre-Seasoned Cast Iron Skillet on Amazon. I purchased it because it was an amazing price but I also purchased it because it’s pre-seasoned. This was my biggest mistake when I tried cast iron before. What a world of difference.
My hubby is a big fan of peach cobbler but he’s a bit picky too. He loves a tasty cobbler on the top of the peaches that has a sweet, light crunch to it. He doesn’t care for the soft, cake-y type toppings. This is the one recipe that he loves! Actually, we all love it!
Easy Peach Cobbler Recipe made in a Cast Iron Skillet
Ingredients
- 1 large Can of Peaches - drained or fresh if you prefer
- 1 stick butter melted
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1 cup all purpose flour
- 1 cup milk
- 1 cup sugar
- 1 teaspoon vanilla
- Optional: Vanilla Ice Cream
Instructions
- Pre heat the oven to 350 degrees.
- Lay out the peaches evenly at the bottom of the pan. Pour the melted butter over the peaches.
- Sprinkle the brown sugar on top of the peaches.
- In a separate bowl, mix together the flour, sugar, milk and vanilla.
- Pour that batter over the peaches.
- Bake at 350 degrees for about 45 minutes or until the top has cooked completely.
- Top with vanilla ice cream if you desire.
Nutrition facts are provided as a courtesy.
Now after using my cast iron skillet for a while I have learned some things that I found important enough to share. This will be helpful if you have the same frustrations I had in the beginning. It’s worth trying to cook with the cast iron skillet or at least I think it is.
My new love for cast iron cooking has taught me that I can use this pan to cook on all different types of surfaces such as:
- Induction
- Ceramic
- Electric and Gas cooktops
- In the oven
- Over a grill
- Over a campfire
I tend to use my mostly in the oven. I have a glass top surface on my stove which I am afraid to scratch. They say I can use it but you have to have a flat bottom pan which mine does.
My next favorite is using my Kalorik Induction Plate. Remember the article I wrote last year when I reviewed the Kalorik Induction plate here?! I’ve used it a few times and it doesn’t scratch it! I love that I can use it on my counter which gives me lots working room too. It helps when frying chicken because of all the pans (flour, buttermilk etc…) I use around the frying pan.
The next thing I learned is that having a pre-seasoned pan to start with created a non stick surface. Yay! Most of the Lodge pans come pre-seasoned now. I can’t wait until I use my pan enough to build up that natural black patina for a smooth surface.
Finally, cleaning the pan is super easy. Some people refuse to use soap and other do. I personally use a little bit of Dawn dish washing detergent for super messy meals. I scrub it and wipe it clean. I make sure to use oil or crisco and the washing to make sure I season it to prevent the rust.
I love this video from Lodge on cleaning my pan:
I’ve definitely turned a new leaf with my cast iron cooking. I’ve made some amazing chicken wings, buttermilk biscuits and many more recipes! I hope this gives you a bit of inspiration if you want to attempt to cook using cast iron. Stay tuned for more amazing recipes as I experiment with my pan!
Feel free to Pin It for later here:
Just made this recipe and was terrible. Maybe lack of baking powder or should be self raising flower?