Black Skillet Peach Cobbler

This is a very old-fashioned, very Southern, very rustic, very easy, and very delicious fresh peach cobbler just like my Grandmother used to make. In fact, I found this recipe in a 1960's church cookbook which belonged to Grandmother.

I bought these beautiful, organic, peaches at our Farmers Market. They were extremely flavorful and quite big--almost softball sized. These 4 peaches weighed almost 3 1/2 pounds and yielded me at least 8 cups of slices. And I noshed freely while peeling and slicing.

Black Skillet Peach Cobbler
1 stick butter
1 1/2 cups flour
1 cup sugar
1 Tbsp. baking powder
1 1/3 cups milk

8 cups fresh peaches
Juice of one lemon
1/4 cup to 1 cup sugar, depending on sweetness of peaches and personal preference

Peel and slice peaches into a large mixing bowl. Stir in lemon juice and sugar, then set aside.

Melt the butter in a cast iron skillet or heavy casserole dish. Mix together the flour, sugar and baking powder, then stir in the milk to form a smooth batter. Pour batter over the melted butter. Pour fruit over the top. Bake in a 325 degree oven for 45 to 55 minutes, until the crust is browned and the peaches are tender.

Serve with whipped cream or ice cream.