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Skillet Fruit Cobbler

Southern peach or fruit cobbler was one of my moms “go to” desserts when I was growing up.  The smell as it was baking was divine.  I could hardly wait to dig in.  

Over the years I have made her recipe,  but then started to bump it up a notch.  Making it in a skillet just seemed normal and adding other flavors of fruit was magic. 

So here’s MY recipe that I hope you’ll try and hope you’ll share.  

Gather:  Self Rising Flour, Sugar, cinnamon, butter, whole milk and vanilla. Also 29 ounce can of Sliced Peaches and about a cup and a half of fresh raspberries.

Now melt 1 stick of butter and pour that “butta” in a large skillet.  

Then in a separate bowl mix the DRAINED peaches and raspberries with 1 cup of sugar, 1/2t cinnamon, and 1 t Vanilla. Set aside.  Letting the fruit sit for a few minutes will create a yummy juice and mix those fruit flavors together.

In another bowl mix the three “cuppa” (aka. Southern accent for CUP) Self-Rising Flour, Whole Milk, and White Sugar.  Mix in 1/2 t cinnamon.  Then pour that on top of that melted butter in the skillet.


Next pour the fruit mixture on top of that.

Man, that looks yummy.  Ok.  Now place in a preheated 350 degree oven for 40 minutes.

Remove it from the oven and let that bubbly goodness cool and serve this warm cobbler with a side of vanilla ice cream.

Just because I live in Utah, doesn’t mean I have to stop being southern or stop enjoying southern food!  This Skillet cobbler is divine.  Lastly, I hope your peaches are fresh and your southern accents are strong as you serve this cobbler to all those you love.

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