A berry cobbler to go with your gobbler?
Tuesday, November 25, 2008 11:34 PM PST
By The Washington Post
Printable version
E-mail this articleMEME’S BERRY COBBLER
6 to 8 servings
This is a batter cobbler; when it is poured into a hot cast-iron skillet, the batter immediately crisps and swells.
Serve warm with whipped cream, creme fraiche or ice cream.
MAKE AHEAD: Because this is served in the skillet in which it was made, it’s better to make the cobbler the same day it will be served.
Adapted from chef Virginia Willis’ “Bon Appetit, Y’all” (Ten Speed Press, 2008).
Ingredients
4 tablespoons ( 1/2 stick) unsalted butter
4 cups fresh or defrosted fruit, such as blackberries, peaches, raspberries, blueberries, plums, cherries or apricots
1 cup sugar, plus more for (optional) sprinkling
1 cup flour
2 teaspoons baking powder
Pinch fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees.
Place the butter in a large (10- to 12-inch) cast-iron skillet (may substitute a large ovenproof baking dish) and place in the oven so the butter melts; this should take 5 to 7 minutes.
Meanwhile, place the fruit in a large mixing bowl. Use a potato masher to mash the fruit just enough so that it releases some of its juices. If the fruit is tart, sprinkle a little sugar on top.
Whisk together the flour, baking powder and salt in a separate medium bowl. Add the cup of sugar, milk and vanilla extract, stirring until well incorporated.
Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet. Add the fruit and juices to the center of the batter. Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the batter comes out mostly clean. Serve warm, straight from the skillet.
NUTRITION Per serving (based on 8): 249 calories, 3 g protein, 46 g carbohydrates, 7 g fat, 5 g saturated fat, 19 mg cholesterol, 156 mg sodium, 1 g dietary fiber
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