skillet fruit cobbler

I used a 10.25” diameter cast iron skillet for this recipe.

From time to time, I’ll become fixated on a particular food or dish that I want to learn how to cook, and cook well. Last summer, I was in fruit cobbler mode—and over the span of 6 weeks I probably made a dozen or so versions of this—until I developed “the one.” This cobbler is a combination of sweet, salty and tart—the flavor is assertive and bold. It’s a solid go-to dessert that people will request (with enthusiasm!). With that being said, I hope you enjoy!

Ingredients:

Fruit Filling

• 1½ cups of tart apples, sliced 1/4” thick

I used pink lady apples. however, Braeburn, Cortland, or Empire apples work as well. I’m not a fan of using green apples for this recipe

• 3/4 cup of strawberries (quartered)

• 1/4 cup of raspberries

• 1/4 cup of blueberries

• 1/4 cup of blackberries

• 1/3 cup of sugar

• 1/4 cup of lemon juice

• 1/4 teaspoon of cinnamon

• 1/4 teaspoon of salt

• 1 tablespoon of butter

Fruit filling ingredients

Batter

• 3/4 cup of all purpose flour

• 3/4 cup of half and half

• 1/2 cup of sugar

• 1/2 teaspoon of baking powder

• 1 egg

• 1/4 teaspoon of cinnamon

Batter ingredients

Directions:

• Mix the batter ingredients in a bowl, set aside for later. The consistency should be similar to crepe batter.

• Heat the skillet on medium high heat. Once hot, add the butter. When adding the butter make sure it coats the bottom and sides of the pan.

• Add the apples and the cinnamon. Stir with a spoon/spatula to ensure the cinnamon evenly coats the apples. Cook the apples, stirring for 4-5 minutes.

• Next, lower the heat to medium.

• Add the strawberries, raspberries, blueberries, blackberries, sugar, lemon, juice, and salt to the skillet. Give the ingredients a good stir for 30 seconds to ensure everything is mixed in together.

• Let the mixture cook for the next 7-8 minutes.

• During this time, stir occasionally (2-3 times during the 7-8 minutes).

• The apples should take on the color of the berries.

• While the fruit mixture is cooking, make sure to preheat your oven to 400 degrees.

• After the fruit filling has been cooking for 7-8 minutes, turn off the heat.

• Next. pour the batter on top of the berries. (I like to do a swirl pattern with the batter so I get the whole diameter of the skillet)

• Place the skillet in your oven that’s been heated to 400 degrees.

• Bake for 23-28 minutes, until the top is golden brown.

• Remove from the oven and let it cool down for a few minutes.

• Serve plain, or with (my personal favorite) ice cream. Enjoy!