COMMENT:
This recipe comes from my good friend, Lolita DeFelice. She tells the story of growing up in a small town in Lafourche Parish during the 1920s and '30s and how her family of eleven brothers and sisters would enjoy their mother's baking. Use an 8- or 10-inch cast iron skillet to bake this wonderful dessert.
INGREDIENTS:
- 1 (29-ounce) can sliced peaches
- 1/2 cup fresh blueberries
- 1 tsp corn starch
- 1/4 pound butter
- 1 cup self-rising flour
- 1/2 cup sugar
- 1 cup milk
- 1 tsp baking powder
- 1/4 tsp nutmeg
METHOD:
Preheat oven to 350 degrees F. Using a wire whisk, whip approximately 1/4 cup of the peach syrup with the corn starch until well-blended. Set aside. Place the butter in an 8- or 10-inch cast iron skillet to melt over medium heat. In a large mixing bowl, combine flour and sugar. Slowly pour in milk, whisking constantly. Add baking powder and continue to whip until well-blended. Batter will appear to be slightly lumpy. Once the butter is melted, remove from heat and allow to cool slightly. Pour the batter directly into the skillet over the melted butter. Blend the dissolved corn starch with the remaining syrup, peaches and nutmeg. Gently fold in blueberries. Pour fruit over the batter. Bake on the bottom shelf of the oven for 50-60 minutes or until cobbler is golden brown. Allow to cool slightly before serving. |
