What I’m Making: Cast Iron Skillet Dessert

I saw this recipe on Instagram. I read through it and just had to give it a try. It was one of those so easy it’s too good to be true recipes.

Something about melting butter in a cast iron pan and then dumping the batter over the top of the butter sounded so weird I had to try it…and I did. I loved that it only made a small amount. I loved that it used self-rising flour. I always have some here for biscuits and I thought is would be nice to have another recipe that uses it.

Here’s the recipe:

I put the butter and cast iron skillet in the oven to warm up. While the butter was melting I mixed up the flour, eggs, sugar, and milk. I used cream as I didn’t have any milk. Either I am sure work.

It seemed odd to be dumping the batter into butter…but I did it.

I had raspberries from my garden that were frozen. I put some on top. Odd looking for sure.

45 minutes later I took it out of the oven…oh. Delicious.

I liked this recipe so much for its quickness and ease that I printed a copy of the recipe and taped it inside my cupboard cabinet. I plan to make it again…and often. Let me know if you give it a try!

14 thoughts on “What I’m Making: Cast Iron Skillet Dessert”

  1. I’ve made this for years. Love fresh peaches and blueberries. Mine does not use eggs and I didn’t see eggs in the recipe.

  2. Jo, there are no eggs in this recipe. I’ve been making this for at least 40 years using many different fruits and have never added eggs. My favorite is cherries, tho I use peaches a lot and sometimes blackberries. Curious why you added eggs and how many. That topping with the butter melted all around it is just luscious!

  3. That sure looks and sounds yummy! The only time I put batter in melted butter is for Dutch baby, there’s another name for that but can’t think what it is at the moment, and the batter includes eggs. This will certainly be worth trying, Thank you for sharing!

  4. This is just like the recipe I use for peach cobbler! And, like others have said, no eggs…. I am going to try it with raspberries! I may make it for Easter!!
    Thanks for sharing!

  5. Sounds very similar to a breakfast German Pancake which I make with 3 eggs. I’ll have to get some self-rising flour and try this as a dessert. Yum!

  6. I was just going to say the same thing about you adding eggs, but I see all the other comments mention it. I must say the recipe looks very easy and delicious. I always buy blueberries so I could try it with them.

  7. Grew up with my mom making this exact recipe using a big can of sliced peaches, juice and all. One of my family’s favorite. No eggs here either.

  8. This is an old timey recipe that I use for my cobbler, but with no eggs. It’s also on The Pioneer Woman’s website, as “Blackberry Cobbler”. If you don’t have a large cast iron skillet, I bake mine in a large glass rectangular dish or circular Corningware dish. My favorite is blackberry. It’s yummy.

  9. We have made this many times over a campfire, its quick and easy. We usually mixed the flour mixture before leaving home and kept it in a zip lock bag, ready to go and we used powdered milk. Have doubled it and put it in dutch oven and cooked it in the ground. Never used eggs. Yours looks tasty, will have to give it a try.
    You share some of the best recipes.

  10. Hi Jo, I have been making this same recipe over 55 years, and my Mom and my Grandma before me – as peach cobbler, blackberry cobbler, just about any type of fruit works. I normally add 1/2 cup sugar to my fruit before spooning it into the pan over the flour/sugar/milk mixture.
    And you can make this in a regular 9×13 pan. It is wonderful made as a peach cobbler with home-made ice cream.

  11. I have been making this cobbler for years and my grandmother long before me. We use same recipe but 2/3 cup of self rising flour instead of your 1cup. No eggs. Mix together 1 cup milk, 1 cup sugar, 2/3 cup self rising flour. Melt 1 stick butter in pan/glass dish. Pour batter into center of melted butter. Do not stir. Add 2 cups fruit to center. Do not stir. Bake 375 about 45 minutes.
    Important notes: batter will be very thin and will POUR into the dish**canned peaches work as well as fresh**when using canned peaches, I drain them first**sometimes I add dash of cinnamon**the batter will rise to the top and cover the fruit as it bakes**it’s always best the first day because the top is kinda crunchy

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