Skillet Fruit Cobbler
Use your favorite berries or fruit to make this cobbler. You’ll want to use about 6 cups of fruit and more or less sugar, depending on the fruit you use or how sweet you like it. We used frozen plums that were still lingering in the freezer from last season, combined with fresh rhubarb. Strawberries, cherries, blueberries, peaches, raspberries, all would be good options. Toss in some spices, like cinnamon, ginger, or cardamom. Lemon zest is also delicious mixed with the fruit.
3 lbs Italian plums, pitted, quartered
2 stalks rhubarb, chopped (or 6 cups of fruit total)
1/2 cup sugar
2 tablespoons corn starch or arrowroot powder
big pinch salt
Optional: 1 teaspoon lemon zest
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 cup sugar
4 tablespoons cold butter, cubed
1/2 cup milk
- Heat oven to 350°F. Toss the fruit with the sugar, corn starch, and salt in a bowl. Dump into a 10 inch cast iron skillet and spread out evenly.
- Place flour, baking powder, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter cubes and pulse a few seconds. Whisk the egg into the milk and pour into the flour mixture. Pulse a few more seconds until combined. Don’t over mix.
- Spoon the dough over the fruit in big clumps. Bake for 40-45 minutes until browned and bubbly. Serve warm with vanilla ice cream or whipped cream.