Chef John Folse's Skillet Peach and Louisiana Strawberry Cobbler

Prep Time: 1 Hour
Yileds: 8 Servings

It may only be January, but one bite of this delicious cobbler and you will swear it is spring. You may even have a spring in your step when you realize we've cut the fat and calories to make this sweet treat a little less sinful.

1 (29-ounce) can sliced peaches, in lite syrup
1 cup fresh Louisiana strawberries, sliced
1 tsp cornstarch
½ cup lite margarine
1 cup self-rising flour
½ cup sugar
1 cup evaporated skim milk
1 tsp baking powder
¼ tsp nutmeg

Preheat oven to 350º F. In a small bowl, using a wire whisk, whip approximately ¼ cup of the peach syrup with the cornstarch until well blended. Set aside. Melt margarine in an 8- or 10-inch cast iron skillet over medium heat. In a large mixing bowl, combine flour and sugar. Slowly pour in the skim milk, whisking constantly. Add baking powder and continue to whip until well blended. Batter will appear to be slightly lumpy. Once the margarine is melted, remove from heat and allow to cool slightly. Pour the batter directly into the skillet over the melted margarine. Blend the dissolved cornstarch with the remaining syrup, peaches, berries and nutmeg. Pour fruit mixture over the batter. Bake on the bottom shelf of the oven for 50-60 minutes or until cobbler is golden brown. Allow cooling slightly before serving.