#29 Skillet Cherry Cobbler

The Schrader household has used cast iron skillets and griddles for several years now.  We love the way it cooks our food, we love that it’s not leaching chemicals into our meals, and contrary to popular belief, it’s quite easy to clean up.  We have a couple of pieces that have seasoned really nicely, and we never have to use any kind of oil or spray to make sure our food doesn’t stick.  But we do have one skillet that no matter what we do to it, no matter how many times we season it, no matter how careful we are with it, it just won’t stay seasoned.  It’s super annoying.  Every time my brother-in-law comes to town he spends hours upon hours re-seasoning our pan, trying to get it to the point where it won’t return to its sad ways.  And he does an awesome job!  By the time he leaves it looks like we have a 100 year old, well seasoned pan!  And then we cook something in it once, twice, maybe three times, and it refuses to cooperate.  We need a new pan.

I thought this recipe sounded so cool!  I love the idea of baking your dessert in a skillet and serving it this way!  So pretty in an old time, comfort filled, rustic way!  I made this brilliantly red cherry dessert early this morning, and then I served it for breakfast!  That’s right!  Because it’s my birthday week and I wanted everyone to eat dessert for breakfast.  That’s how it works.  🙂

Skillet Cherry Cobbler (recipe courtesy of Bob’s Red Mill Baking Book)

Makes one 8 inch round cobbler

Filling:

4 cups fresh, frozen, or jarred cherries, rinsed, and drained (thawed, if frozen)

2 Tbsp cornstarch

1/2 cup sugar

2 Tbsp fresh lemon juice

1 Tbsp lemon zest

1/4 tsp almond extract

Topping:

3/4 cup whole wheat flour

1/3 cup white flour

1/4 cup sugar

1/4 tsp ground cinnamon

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

5 Tbsp unsalted butter, chilled and diced

1/3 cup buttermilk

Cinnamon and sugar mix for dusting

  • Preheat oven to 350 degrees.
  • If you are pitting the cherries, do so over a bowl so you can catch any juices.  Toss cherries with the cornstarch, sugar, lemon juice, zest, and almond extract.
  • In a large bowl, sift or whisk together the flours, sugar, cinnamon, baking powder, baking soda, and salt.  Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs.  Stir in the buttermilk until just combined.
  • Set an 8-inch cast-iron skillet or flameproof baking dish over a medium flame, and add the cherry mixture, bringing it to a boil, stirring until slightly thickened.

  • Remove from the heat, drop the batter by heaping tablespoons onto the cherry mixture, and sprinkle with the cinnamon sugar mixture.

  • Place the skillet in the oven and bake for 25 minutes, or until the top is golden.  Serve warm or at room temperature.

What I love about this brilliantly red cherry dessert:  It’s gorgeous!  And simple!  And baked in a skillet!

What I hate about this brilliantly red cherry dessert:  Not enough cherries!

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