105 SKILLET PEACH COBBLER | Hooks, Lies & Alibis with Chef John Folse | LPB
  Programs|
Schedules|
play button image Watch|
Services|
Education|
News|
Friends|
Kids|
Shop LPB|
Contact|
About Us|
Saturday, December 16, 2017
Donate Now!!

105 SKILLET PEACH COBBLER

SKILLET PEACH COBBLER WITH BLUEBERRIES

Prep Time: 1½ Hours
Yields: 8 Servings

Comment:
In the mid-1800s, many visitors wrote about their experiences at the plantation homes of Louisiana. One such visitor commented on the wonderful mint juleps served before breakfast and the fabulous peach cobbler that ended every meal.

Ingredients:
1 (29-ounce) can sliced peaches, syrup reserved
½ cup fresh blueberries
1 tsp cornstarch
¼ pound butter
1 cup self-rising flour
½ cup sugar
1 cup milk
1 tsp baking powder
¼ tsp nutmeg

Method:
Preheat oven to 350°F. In a mixing bowl, whisk approximately ¼ cup peach syrup with cornstarch until well blended. Set aside. In a 10-inch cast iron skillet, melt butter over medium heat. When melted, remove from heat and allow to cool slightly. In a large mixing bowl, combine flour and sugar. Slowly pour in milk, whisking constantly. Add baking powder and continue to whisk until well blended. Batter will appear slightly lumpy. Pour batter into skillet over melted butter. Sprinkle blueberries over batter. In a mixing bowl, combine dissolved cornstarch, remaining peach syrup, peaches and nutmeg. Pour peach mixture over batter and blueberries. Bake in skillet on bottom rack of oven 50–60 minutes or until golden brown. Allow to cool slightly before serving.

protect my public media About Jobs @ LPB Privacy Policy Public & EEO Reports louisiana.gov LPB Webmail Closed Captions Contact & Address
© 2017 LETA. All Rights Reserved.