1 stick plus 2 tbsp (10 tbsp) salted butter, browned
1 cup plus 2 tbsp granulated sugar
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 medium ripe pluots sliced into 8 slices, or 2 cups of fresh berries
- Preheat oven to 350F.
- In a 10" cast iron skillet, melt and brown the butter (To brown your butter, place it in a skillet over medium heat. Let it melt and cook down until just after it stops crackling. That’s the water cooking out of the butter. Once the crackling stops, the butter will begin to brown. It’ll smell rich and nutty.). Since cast iron is black bottomed, and you can't see the butter browning, be sure to keep a close eye on it, and remove the butter from the pan as soon as it browns. If you keep the butter in the hot cast iron, it may continue to cook and burn. Leave just a smidgen of butter in the cast iron pan to act as a non-stick agent.
- In a medium bowl, whisk together the sugar, flour, baking powder and salt. Whisk in the milk. Whisk in the melted butter.
- Add the batter to the prepared cast iron skillet.
- Arrange the pluot slices around the batter.
- Bake for 35 minutes, until slightly golden and bubbling.
- Remove pan from the oven and sprinkle with 2 tbsp of sugar. Return the pan to the oven for 5 to 10 minutes to finish cooking. Remove pan when a cake tester inserted in the cobbler comes out clean.
- Serve slightly warm with vanilla ice cream. Store covered, at room temperature for two to three days.
- Browning butter = easy!
- My cast iron skillet is 9", so it took a little longer to bake.
- Oops, didn't realize that I was supposed to return it to the oven after sprinkling with sugar. Oh, and I only used 1 tbsp sugar.
- Next time I'm going to try it with whole wheat flour. Why not?
- Used 1/2 whole wheat and 1/2 all purpose flour, worked out well!
- Fruits I've used so far and liked in this cobbler: pluots, peaches, plums, (frozen) blueberries