Select Page

Guest Post by Heather of Farmgirl Gourmet


Lodge Cast Iron sent me and the rest of the Virtual Potluck team a copy of their latest cookbook ” The Lodge Cast Iron Cookbook”.  The recipes are made using a cast iron vessel of one shape or another.  This recipe for Blueberry-Peach Skillet Pie is quick to make and super tasty and would make a great base for using other frozen fruits as well.  

The nice people at Lodge sent me a copy to review.  They also sent along a cast iron skillet to use to test the recipes in the book.    


The Lodge folks would like you to have your very own copy of their brand new book too so they asked the Virtual Potluck Team if we’d like to do a giveaway…to which we all said HECK YA.  The book is filled with tons of great recipes and don’t fret…if you don’t have a cast iron skillet, you can still enjoy every recipe in this book.  

Check out all of the recipes created by the Virtual Potluck team by hitting up www.30AEats.com

Blueberry-Peach Skillet Pie

Filling

  • 5 cups frozen blueberries (unthawed)
  • 2/3 cup granulated sugar
  • 1/4 cup plus 2/3 cup water
  • 1/4 cup cornstarch
  • Grated zest from 1 lemon
  • 2 ripe medium peaches (peeled, pitted and sliced)
  • 1/2 cup of old fashioned rolled oats (don’t sub quick cooking)
  • 1/2 cup firmly packed light brown sugar
  • 1tsp freshly grated nutmeg
  • 1/4 cup nonhydrogenated melted margarine (in my house this would be butter!)
  • Ice cream for serving (optional)
Topping:
  • 3/4 cup unbleached all purpose flour
  1. Preheat oven to 400 degrees. Lightly grease a 10 inch cast iron skillet with a little shortening.
  2. Make the filling: In a large saucepan, combine the blueberries, white sugar, and 1/4 cup water. Bring to simmer over medium heat, stirring occasionally.
  3. Whisk together the cornstarch and remaining 2/3 cup water in a small bowl until smooth. Stir the cornstarch mixture into the hot berries. Gently stir in the lemon zest and peaches, being careful not to mash the peaches. Reduce the heat to low and continue simmering the fruit, gently stirring, until the juices have thickened and the mixture is clear. Remove the saucepan from the heat and scoop the mixture into the prepared skillet.
  4. Make the topping: Stir together the flour, oats, brown sugar , and nutmeg in a small bowl. Add the melted margarine (or butter), stirring until incorporated. Using your fingertips, work the margarine into the flour mixture, squeezing until nice and crumbly. Sprinkle topping over the blueberry filling.
  5. Bake the pie just until the topping is nicely browned, 30 to 40 minutes. Serve with ice cream, if you like.
Serves 6

Congratulations Ole Gunderson — Our Lodge Giveaway Winner!


How to Win
  • Leave a comment below telling me if you own a cast iron skillet or not.
Extra Entries – leave a separate comment for each
Note: Giveaway runs from Wednesday April 4th through Sunday April 8th.  Winner will be announced on April 9th.  I will do everything in my power to contact the winner, but if there’s no email, facebook or twitter link in the comment, a new winner may need to be chosen.