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A Black Iron Haven

Queenie's Peach Cobbler/Looking at the World through Cast Iron Lenses

Posted by Rick Mansfield

Do you look at the world through cast iron lenses?

That is, when you go to a restaurant or perhaps to dinner at a friend’s house, do you think when the food is served, “You know, I bet this would taste even better if it were cooked in cast iron”?

I admit I do this. In fact, when I make old family recipes, I chuck the directions to use a glass dish, and I usually cook in cast iron instead. You think that green bean casserole is good in a Pyrex dish? You’ve not had green bean casserole until you’ve had it cooked in cast iron. If skillet fries taste best in cast iron, think of how good your uncle’s hash brown casserole will taste. I’ve got two cast iron pans specifically for casseroles, but if you don’t, a cast iron skillet will work just as well.

My cast iron obsession preference makes me re-read all those great family recipes that I ate growing up and rethink them using cast iron. One of those recipes that I applied to cast iron recently was my grandmother’s peach cobbler. You might remember a while back when I posted her cornbread recipe, “Queenie’s Cornbread,” and if you liked that, wait until you try her peach cobbler.

Of course, I should point out that I never actually ate this peach cobbler at my grandmothers house when she was alive. But my mother made it regularly and always referred to it as her “Mom’s Peach Cobbler.” In the copy of the recipe I received, which had the title just mentioned at the top of the page, the directions simply called for a “casserole” dish. But this goes back to my previously mentioned point—I was certain this would go better in cast iron!

In fact, the recipe itself isn’t all that different from the cobblers we’ve made while camping, using a dutch oven placed directly on top of live coals. One of the best features of those great campout cobblers is the crust that forms in the cast iron. Therefore, I was fairly certain that I could (forgive me for saying this!) improve on my grandmother’s recipe.

At our church, my Sunday school class has a potluck brunch every first Sunday of the month. So two weeks ago, I decided to make my grandmother’s peach cobbler, but not in a glass dish, but in cast iron! Now, my wife, Kathy, who doesn’t like peaches (odd, isn’t she?), asked if I’d also make one using apples instead. The recipe is pretty versatile, so the picture at the beginning of this post has apple on the left and peach on the right. To make the cobbler even more special, I made the original peach recipe specifically in my grandmother’s skillet that was handed down to me years ago. It is a BS&R and is at least 70 years old if not older. I used my Lodge skillet that I got in the nineties for the apple cobbler.

Needless to say, both cobblers were a hit, but the peach cobbler was completely gone when the apple cobbler was only half eaten. But by the end of our class, both pans were empty. Cast iron is definitely superior to the standard casserole dish for this recipe as you probably imagine. I encourage you to join me in looking at your world through cast iron lenses!

So, here is Queenie’s recipe for peach cobbler. It’s very easy, so very basic and so very good. Enjoy!

Queenie’s Peach Cobbler

Cast Iron Required:
10.25" Cast Iron Skillet

  • 1 stick butter
  • 1 cup of sugar
  • 1 cup of flour
  • 1/4 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 cup whole milk
  • 1 can of sliced peaches, don't drain
Melt a stick of butter in a cast iron skilet.

Mix a cup of sugar, a cup of flour, 1/4 teaspoon salt, two teaspoons of baking powder, 1 cup whole milk.

Pour in 10.25" cast iron skillet and add one large can of sliced peaches (don’t drain).

Bake at 350° 30-40 minutes.

MacGourmet users, click image to download recipe (or simply drag image to your MacGourmet recipe box).

Rick plans to post more of his grandmother’s recipes in the future, so check back often. Feel free to leave your thoughts or ask questions in the comments below, or you can contact Rick directly at

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