Easy Peasy Peach Cobbler

Since I can remember iv had a fascination with anything American and recently iv been wanting try out different american recipes. While eating out at an american style smoke house, my partner and I ordered Peach Cobbler & Apple cinnamon cobbler, this was the first time trying the desert, all I can say it that it’s now our favourite. I just knew this had to be the first recipe in my American cooking series.
Once I got home I did a bit of research and it looks like there’s a few different ways to make peach cobbler, some use a baking dish others use a cast iron skillet. Then theres variations in the recipe, some people make a biscuit top and other make a batter others add cinnamon sugar.
That’s when I found this recipe, it’s simple and perfect for your first time cooking this dessert.
For this recipe I use my 26 cm lodge cast iron skillet. This really is the best thing iv ever bought, no matter what I cook in it everything turns out amazing.

  • 1 large (29) ounce can sliced peaches – drained
  • 2 sticks or 1 cup of butter – melted
  • 2 cups sugar
  • 2 cups flour
  • 2 cups milk
  • 2 teaspoons baking powder
  1. Pre heat oven to 350°.
  2. Pour drained can of peaches into skillet or 9×13 baking dish.
  3. Pour melted butter over the peaches.
  4. Mix sugar, flour, milk and baking powder together to form batter.
  5. Pour batter over peaches and butter.
  6. Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
  7. May take longer in a cast iron skillet.

Serve a slice of your peach cobbler with vanilla ice cream and enjoy.

Sophie Xx

Cast Iron Chicken Pot Pie

My Lodge cast iron skillet has become my kitchen staple, from steak and sausages to roasting potatoes it cook’s everything perfectly! This week I wanted to try a few new recipes, today I’m shearing my favourite Chicken Pot pie recipe! Chicken pot pie is one of my favourite food’s it’s so comforting and perfect for this cold weather!

What you will need

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1/2 cup whole milk
Freshly ground black pepper
1 store-bought pie crust, thawed if frozen

Preheat the oven to 400°F.

Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.

Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.

Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.

Recipe Notes

Decorating : Us leftover pastry to decorate the top of the pie, I went for a festive theme. Remember to use a wicked up egg to glue them to the pastry!
Storage : Leftovers can be refrigerated for up to 3 days.


Sophie Xx