Chef John Folse's Skillet Peach Cobbler - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Skillet Peach Cobbler

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

Ingredients for Filling:
6 cups sliced fresh Ruston peaches
1½ cups sugar
¼ cup water
3 tbsps flour
¼ cup sugar
pinch of salt
pinch of cinnamon
pinch of nutmeg
pinch of allspice

Method:
Preheat oven to 400°F. In a heavy-bottomed saucepan, combine peaches, sugar and water. Bring to a rolling boil then reduce to simmer. Cook until fruit is softened. In a measuring cup, blend flour, sugar, salt, cinnamon, nutmeg and allspice. 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.

Ingredients for Topping:
1 cup flour
½ cup sugar
2 tsps baking powder
1 cup milk
½ tsp salt

Method:
In a mixing bowl, combine all ingredients except salt. Whisk until well blended. Season with salt. Pour batter in an irregular pattern over center of cobbler. Bake 45 minutes or until golden brown. If desired, garnish cobbler with fresh sliced peaches, powdered sugar and a sprig of mint.

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