This simple peach cobbler uses canned peaches and is baked in a 10" cast iron skillet. (Or you can use a 9x13 pan if you wish.) Delicious & simple yet company worthy! #TexasHomesteader
Preheat oven to 350 degrees F.
If using, melt 2 Tablespoons of butter in 10” deep-side cast-iron skillet (use a baking sheet underneath skillet in case it bubbles over. Mine didn't bubble over, but it was full!)
In a medium bowl, mix 3/4 cup sugar, 1/8 tsp vanilla extract and 1/3 cup butter and mix until thoroughly blended.
Add 1 cup self-rising flour & 1 cup milk. Mix just until blended.
Take the hot skillet out of the oven and pour batter mixture evenly over bottom of pan.
Gently pour juice of undrained can of peaches evenly over batter. Do not stir. Spoon sliced peaches evenly on top. Again, do not stir. The batter will rise to the top as it bakes to make the cobbler topping.
Bake for 1 hour or until top is golden brown.
If you prefer to use fresh peaches, substitute the canned peaches in step 4 with this boiled peach mixture:
Combine 4 cups of freshly peeled & sliced peaches, 2 cups of sugar and 2 Tablespoons of lemon juice into a saucepan. Then bring the mixture to a boil over high heat, stirring gently to keep from burning. Now your peaches are ready to use in this recipe