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Peach Cobbler

One of Louisiana's loveliest plantations, Houmas House, had many visitors back in the mid-1800's. Often they would write of their experiences at the plantation. One such visitor wrote about the wonderful peas that were grown in the garden and eaten day after day. He mentioned the mint juleps served before breakfast and the fabulous peach cobbler that ended every meal. Here is a rendition of that dish.


  • 6 cups sliced fresh peaches
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 3 TBSP flour
  • 1/4 cup sugar
  • pinch of salt
  • pinch of cinnamon
  • pinch of nutmeg
  • pinch of allspice
  • 1 cup all purpose flour
  • 1/2 cup sugar
  • 2 tsps baking powder
  • 3/4 cup milk
  • 1/2 tsp salt

Preheat oven to 400 degrees F. In a Lodge 10-inch cast iron skillet, combine peaches, 1 1/2 cups of sugar and water. Bring to a rolling boil, reduce to simmer and allow fruit to cook until softened. In a measuring cup, blend 3 tablespoons flour, 1/4 cup of sugar, salt, cinnamon, nutmeg and allspice. Pour into the peach mixture, stirring constantly until mixture thickens. Remove from heat and pour the mixture into a 12-inch cast iron skillet or cobbler pan and set aside to cool slightly. In a mixing bowl, combine remaining flour, sugar, baking powder and milk. Using a wire whisk, whip until well blended. Season with salt. Pour the batter, in an irregular shape, over the center of the cobbler. Bake for approximately 45 minutes or until golden brown. NOTE: You may wish to garnish the cobbler with fresh sliced peaches, powdered sugar and a sprig of mint.

Prep Time: 1 1/2 Hour
Serves: 8

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