CAST IRON COBBLER RECIPES

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CAST IRON PEACH COBBLER | LODGE CAST IRON



Cast Iron Peach Cobbler | Lodge Cast Iron image

Growing up, Erika Council and her family celebrated Juneteenth with homemade pies. This recipe is inspired by the biscuit-like crust of those strawberry hand pies and the famous peaches of her home state, Georgia. Just like the strawberry pies of her youth, this peach cobbler promises to be juicy and extra sweet!

Provided by Erika Council

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 - 6

Number Of Ingredients 8

1 cup of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of kosher salt
1 ¾ cup of granulated sugar, divided
1 cup of buttermilk
5 of peaches, peeled, cored, and sliced
2 teaspoons of ground cinnamon
½ cup of butter

Steps:

  • Add the sliced peaches, ¾ cup of the sugar, and cinnamon to a saucepan and stir to combine. ?
  • Cook on medium heat for just a few minutes until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside. 
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a 9 inch cast iron skillet or 9 x 13-inch baking dish.
  • In a large bowl, mix together the flour, baking powder, salt, 1 cup of the sugar, and buttermilk. Pour mixture into the pan over butter. Spoon peaches and juice evenly around the pan.
  • Bake at 350 in a preheated oven for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving. Serve with a scoop of vanilla ice cream. 

CAST-IRON HUCKLEBERRY COBBLER RECIPE | MARTHA STEWART



Cast-Iron Huckleberry Cobbler Recipe | Martha Stewart image

Cornmeal gives this rustic cobbler a satisfying texture. Serve with whipped cream or vanilla ice cream -- both pair nicely with the sweet-tart huckleberries.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Number Of Ingredients 9

1 stick unsalted butter
3 cups frozen huckleberries, thawed
1 cup sugar, plus 2 tablespoons
1 cup unbleached all-purpose flour
1/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 vanilla bean, seeds scraped, or 1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 350 degrees. Melt butter in a 10-inch cast-iron skillet in oven, about 5 minutes.
  • Meanwhile, toss huckleberries with 2 tablespoons sugar in a medium bowl. Whisk together flour, cornmeal, baking powder, salt, and remaining 1 cup sugar in a large bowl. Add milk and vanilla. Remove skillet from oven and add melted butter to flour mixture; whisk until just combined. Pour batter into skillet; top with huckleberries and juices.
  • Bake until golden brown and fruit is bubbling, 40 to 45 minutes. Let stand 10 minutes before serving.

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