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Saturday, August 20, 2011

Skillet Cobbler

The Altitude Adjustment Section
I like this cobbler recipe because it goes together so fast and you can use any kind of ripe summer fruit. It's really more of a fresh fruit cake and it uses the crème fraiche we just taked about!

2 cups all purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten
1 1/2 cups crème fraiche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds pitted and sliced plums
1 cup of any kind of fancy fruit preserves
1 cup chilled heavy cream
2 tablespoons confectioner's sugar

Preheat oven to 350.Whisk together the flour, sugar, powder and salt and set aside. In another bowl combine the eggs, 1/2 the crème fraiche milk and vanilla. Now combine wet and dry mixes. Melt butter in a 12 inch cast iron frying pan and swirl the butter around to make sure it coast the sides as well as the bottom of the pan then remove from heat and pour in the batter. Scatter the cut up fruit into the batter and add dollops of the jam.

Bake for 45-50 minutes until a toothpick inserted comes out clean. Let cool while you prepare the yummy topping. In the bowl of your electric mixer whip the heavy cream til soft peaks form, now fold in the sugar and the remaining 1 cup of crème fraiche. Cut cobbler in wedges and serve with cream. This recipe would be great with peaches, nectarines, cherries, and kind of berries, really you can’t go wrong.