In the 1800s, Houmas House Plantation was famous for ending meals
with peach cobbler. This recipe is a rendition of the dish served
during those plantation dinners.
Ingredients for Filling:
6 cups sliced fresh Ruston peaches
1½ cups sugar
¼ cup water
3 tbsps flour
¼ cup sugar
pinch of salt
pinch of cinnamon
pinch of nutmeg
pinch of allspice
Preheat oven to 400°F. In a heavy-bottomed saucepan, combine
peaches, sugar and water. Bring to a rolling boil then reduce to
simmer. Cook until fruit is softened. In a measuring cup, blend
flour, sugar, salt, cinnamon, nutmeg and allspice. Pour seasoned
flour into peach mixture, stirring constantly until thickened. Remove
from heat and pour into a 9-inch cast iron skillet or cobbler pan.
Allow to cool slightly.
Ingredients for Topping:
1 cup flour
½ cup sugar
2 tsps baking powder
¾ cup milk
½ tsp salt
In a mixing bowl, combine all ingredients except salt. Whisk until
well blended. Season with salt. Pour batter in an irregular pattern
over center of cobbler. Bake 45 minutes or until golden brown. If
desired, garnish cobbler with fresh sliced peaches, powdered sugar
and a sprig of mint.