Sunday, March 9, 2014

Easy Skillet Cobbler

Guess what I found hiding in the back of my freezer? Raspberries!! I thought the ones we picked and froze last summer were long gone, but I was wrong! 

I'm a Southern girl who is transplanted to the Pacific Northwest. So, surprise berries in the freezer means a cobbler in the oven!

I didn't have enough for a 9x13" pan, and we really didn't need a cobbler that big, so I decided to do one in a cast-iron skillet. Here's the how-to:

Skillet Cobbler
1.5 cups fresh/frozen raspberries
1 15oz can mandarin orange segments, drained
5 tablespoons butter/coconut oil (I used some of each)
1 cup whole white wheat flour (other flour works)
3/4 cup sugar
1 tsp baking powder
Dash of salt
1 cup milk
1 egg, beaten

Preheat oven to 400 degrees. Place butter/coconut oil in the skillet, and place the skillet in the oven. 

While skillet is heating, mix flour, sugar, baking powder and salt in a mixing bowl. Whisk in milk until smooth. Add egg and mix well. It will be a thin batter (about pancake batter consistency).

Take heated skillet out of the oven. Place it on an even surface so the oil is evenly coating the bottom of the pan. Pour the batter into the hot oil. Sprinkle the oranges and berries all over the batter. 

Return the skillet to the oven. Bake 30-35 minutes. Edges should be light brown and dough should be done in the middle. 


1 comment:

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