Dean Richard shares his recipe for Cast Iron-Pan Peach Cobbler. (A printable recipe can ... Reheat portions in the microwave, ...

1 large (approx 29 oz) can of peaches drained. Cover bottom of skillet with peaches topped with melted butter. Sprinkle ½ c. brown sugar evenly over peaches. In a small mixing bowl, combine flour ...

Pour seasoned flour into peach mixture, stirring constantly until thickened. Remove from heat and pour into a 9-inch cast iron skillet or cobbler pan. Allow to cool slightly. Method: In a mixing ...

She brought another incredibly yummy dish, Skillet Peach Cobbler ... Stir milk andvanilla into the flour mixture. • In a cast iron skillet melt butter. Pour batter mixture over melted butter.

Place blackberries, water and sugar into a large stock pot and bring to a boil over medium-high heat, stirring occasionally. Once mixture comes to a boil mix cornstarch, COLD water and blackberry ...

You can’t beat a cast-iron skillet for corn bread and fried chicken ... I love the crispy edges it creates in this simple, buttery, down-home cobbler, inspired by one in Rebecca Lang’s ...

Place butter in a 10-inch cast iron skillet (or a 9x9-inch baking dish ... Bake for an hour to 70 minutes, until the cobbler is bubbly and golden brown. Let stand for 15 minutes, then serve up with ...

Use an 8- or 10-inch cast iron skillet to bake this wonderful dessert. Preheat oven to 350 degrees F. Using a wire whisk, whip approximately 1/4 cup of the peach ... or until cobbler is golden ...

Store the cobbler lightly covered at room temperature for three days, or in the fridge for one week. Reheat portions in the microwave, or the entire skillet in a 350℉ oven for 10-15 minutes ...