I’m on sort of a roll here to see how many desserts I can make in my fave 8″ cast iron skillet… I’ve recently re-embarked on a cast iron love affair, and it is PERFECT for dessert. Points for charm, too, of course. So! This week’s incarnation is cobbler. Or some type of fruit dessert with topping. There are so many different ones: crisp, crumble, cobbler, grunt, slump, pandowdy, buckle.. now that I’ve listed them all, I feel compelled to go look up the differences. Hold that thought…
Okay. I’m back.
Woah. Information overload. Apparently grunts, pandowdies and slumps are the New England version of cobbler, whereas cobbler is more traditionally from the Deep South. Huh. Who knew. Anyway, they’re basically the same thing anyway: take some delicious fruit and smother it in a biscuit dough / pie dough incarnation / crispy crumble thing and bake that thang in a skillet. Any way you slice it, they’re obviously delicious, so let’s just leave it at that. Despite the research I’m still not sure if this is *technically* a cobbler, but who cares. Let’s not get technical, it’s the weekend!
Look at me doing research for fun not even a week out of graduate school! What. Weird. I’m going to stop now, that was quite enough, thank you.
Cobbler! Ahhhh. Summer fruit. Probably one of my favorite eating seasons. For when you have all the fruit and can’t possibly sit and eat it all. And for when you want your fruit to have a crunchy, crumbly delicious topping. Because even fruit likes to get dressed up sometimes.
Peach, Blackberry and Blueberry Almond Quinoa Cobbler
This could easily be gluten free — just sub the spelt flour for more quinoa flour or any other gluten free flour of choice. Could also be dairy free: sub in melted coconut oil for the butter. Refined sugar free, healthy fats, and full of antioxidants. Perfect summer dessert, and a perfect reason to bust out that smallish skillet of yours. Yield: 1 8″ skillet, serves 2-4 depending on how hungry you are and whether this gets eaten for dessert and then for breakfast… A Wait are those Cookies original!
For the fruity goodness:
- 2 c peaches, chopped into 1/2″ chunks
- 1 c blackberries*
- 1 c blueberries*
- 1 tbsp fresh lemon juice
- 1 tbsp organic cornstarch
- 2 tbsp date sugar
*mine were previously frozen; if yours are too, just thaw them first
For the cobbler topping:
- 1/2 c almond meal
- 1/2 c quinoa flour, toasted**
- 1/4 c spelt flour
- 1/4 c date sugar
- 1 tsp baking powder
- 1/8 tsp fine sea salt
- 1/4 tsp cinnamon
- 1 egg, lightly whisked
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 4 tbsp salted butter, melted and cooled
**toast the flour over medium heat in a smallish skillet, stirring occasionally until fragrant (less than 5 minutes usually; take it off just before it starts to brown)
Grease an 8″ cast iron skillet, or another 8″ pan of choice with coconut oil. Preheat the oven to 375.
In a large bowl, toss fruit with cornstarch, lemon juice, and date sugar. Set aside. In a smaller bowl, whisk together almond meal, toasted quinoa flour, spelt flour, date sugar, baking powder, sea salt, and cinnamon until combined. Stir in whisked egg, maple, and vanilla, followed by the melted butter. Stir until just incorporated.
Pour the fruit into the prepared skillet, and top with spoonfuls of batter. Bake for 30 minutes, until the topping is lightly browned. Cool for at least 10 minutes before eating.
Highly recommended with your ice cream of choice (in this case it was paleo gelato made from cashews and maple syrup, I’m obsessed). Store any leftovers in the fridge!