3 tablespoons butter, cubed and separated
1 cup all-purpose flour, separated
4oz fresh raspberries
8oz fresh peaches, pitted and sliced
¼ teaspoon salt
2 cups whole milk
3 eggs
½ cup sugar
2 teaspoons vanilla extract
Confectioners sugar
Preheat the oven to 450F.
Use 1 tablespoon of butter to grease the cast iron skillet, and two tablespoons of the flour to dust over the butter, turning and shaking until the entire skillet is coated.
Place the raspberries and peaches into the skillet in an even layer.
In a medium mixing bowl, combine the remaining flour and the salt with a whisk.
Add half of the milk slowly, whisking constantly, until fully incorporated.
Add the eggs, one at a time, whisking well after each addition.
Add the remaining milk, the sugar, and the vanilla and whisk until smooth.
Pour the batter into the skillet, and top with the remaining butter pieces.
Bake for 20-30 minutes, or until puffed up and golden brown.
Allow to cool completely before sprinkling the top with confectioners sugar, slicing and serving.