Friday, July 8, 2011

Skillet Cobbler

Oh this one is GOOD! It was love at first BITE.

We slurped, scarfed, snarfed the entire thing up for breakfast on Monday.

It's easy.  Just a few ingredients, Lunch Lady Style.

And it's substitutable.  Use whatever fruit you have.

I mixed it up.  I had a few apples, some blueberries, one apricot, one nectarine...

and some wild raspberries.

This is a good recipe for sad fruit.  You know, the bruised dried out ones that aren't that great to eat fresh but are great for baking with.  Just cut out the bruises and throw away anything that's moldy.

This cobbler is made in an iron skillet.  Of course you can use a glass baking dish if you like, but there's just something awesome about sauteeing and baking in the same pan.

I'm in love with my iron skillet.  I use it almost daily but usually not for breakfast.  It was time to break out the breakfast skillet.

Add a little butter and dump in the cut up fruit, 4 pints worth which is how many cups class?

8. Very good. 

I'm sorry. I'm back in my teacher mode.  As a homeschooling mommy, I am utilizing this non-teaching time during the summer to start planning the next school year.  We JUST decided to homeschool another year.  We had a brief toss up with public and charter school but we feel that another year studying the subjects that the boys choose and need to study will do them more good.  My goal is to keep the older 2 boys very busy. 

Okay. Back to the skillet.

8 cups sounds like a lot but if you use a couple of apples or peaches, it fills up that measuring cup fast.

I also don't cook the raspberries.

Now it's time to make the topping.  It's kind of biscuit-like. Just a few ingredients.

Flour, baking powder, baking soda, salt, and butter.

Mix it up with a pastry blender if you don't want to get your hands dirty.

Add one cup of buttermilk. Or, if you're like me, just add a cup of milk.  I couldn't even be bothered with the faux buttermilk trick. (Add vinegar to the milk)

Milk works just great.

Oops. A little sideways.

Add the berries and remove from the heat.

Add the dough in spoonfuls.

Spread a teensy bit of brown sugar over the top.

Just a sprinkle.

I dotted it with butter the first time a made this and skipped this step altogether when I made an Apple Berry one yesterday and didn't notice a difference.

Two less tablespoons of butter is less calories ya gotta deal with.

Bake it for about 20 minutes on 425 and 10 minutes on 375,

The topping spreads out and becomes a golden brown crust.


Egg-free. Very Low Sugar. Whole grain.


Skillet Cobbler
2 Tablespoons butter
4 pints of fruit
2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon brown sugar
1/2 stick butter, softened
1 cup buttermilk
1 Tablespoon vanilla extract
1 Tablespoon brown sugar
Preheat oven to 425 degrees (F)
Wash and cut fruit.
Heat the skillet on medium heat and melt butter, add fruit and cook for 5 minutes.
Mix dry ingredients and cut in butter.  Add buttermilk and vanilla.
Remove pan from heat. Spoon dough on top. Sprinkle with 1 Tablespoon brown sugar.
Bake at 425 for 20 minutes
Lower the temperature to 375 and bake an additional 8-10 minutes.
The Lunch Lady

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