Even fruit likes to get dressed up sometimes

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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…

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Holding?

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Okay. I’m back.

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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!

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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.

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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!

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Inadvertent Tuesday Baking Spaz

Six point five inch cake pans are probably the best invention in the cooking world.

Seriously! I had no idea how much I was missing out until they came into my life… I make EVERYTHING in them! They’re perfect for two people (because really, even I think a 3 layer, 9 inch cake for two is a wee bit excessive), and it means that Kira and I can try even more things, since we don’t have to forage our way through a huuuge amount of food. Perfect.

Tuesday’s random baking occurrence happened to involve some blackberries, nicely donated by Kira’s lovely Mutti. What better use for slightly-tart blackberries than in CAKE?! And what better excuse for breakfast than a whole wheat cake with fruit?! Or midmorning snacking. Or mid afternoon. Or whenever.

I really love snack-type cakes. You know, like the type that isn’t very sweet, usually made in an 8 inch pan. They take me back to my childhood, when my wonderful Mutti would make crazy chocolate cake, and I would come home and power down a fourth of the cake (no, I’m not joking) for an after-school snack. No milk, either—milk is for sissies! I’ll chase my cake with a shot of ice cream, thank you! I would (and maybe still do, *ahem*) eat it by excavating the cake from underneath, to preserve the glazed bit on the top and on the sides, to be eaten last and with great relish. Corner pieces are my favorite–all the glaze puddles in the corners! I’ve been known to scrape the glaze off of Vati’s cake, when he was distractedly looking the other way, teehee! Not that I do that anymore, psshhh…

Anyway. This random baking spaz involved, like I said, blackberries. Lots of antioxidants in those cute little seedy characters. This cake was significantly less sweet than most cakes, which Kira and I really liked. We reduced the sugar a bit, but it has a nice crust of crunchy turbinado, which provides a bit more sweetness. This cake got a definite two thumbs, waaaay up. It really would be perfect for a light ending to a brunch, and I’m sure it goes well with ice cream (what doesn’t?!).

Not the most aesthetic, but WHATEVER. It was delicious, and we wanted cake sooner rather than later.

Blackberry Yogurt Cake

Adapted from here!

Though we made it in 6.5″ pans, I’ll post the full recipe :). We made a few adaptations—I’ll note them in the recipe.

Preheat yo’ oven! 350, pleeease. Lightly grease your pan of choice (originally a 9″ round cake pan).

  • 1 egg
  • 1.25 c whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • generous pinch of salt
  • 1/4 c butter (we used unsalted), softened (or microwaved, if you’re lazy like me)
  • 1/2 c sugar*
  • 1.5 tsp sugar for sprinkling on the top, for crusty deliciousness!
  • 1/2 c plain yogurt, thinned with a bit of milk**
  • 1/2 tsp vanilla extract
  • blackberries, as many as you deem appropriate

*As you know, I have a penchant for reducing the amount of sugar in recipes. This one originally called for 2/3 c for the entire cake. Since we halved it, I used 1/4 c brown sugar. Kira and I both like it—if you want it sweeter, feel free to up the sugar. If I made the full batch, I’d probably use a scant 1/2 c.

**The original recipe called for buttermilk. We have it, but it’s currently in a bit of a frozen state for preservational purposes… as we (rightly) thought we’d not use it right away. Since plain yogurt is a buttermilk substitute, we used that instead, and thinned it out with a bit of milk. It worked perfectly! I would totally do it again.

Whisk the dry ingredients in a medium-type bowl: flour, baking soda, baking powder, and salt.

In a separate bowl, beat the butter and sugar with your trusty handheld mixer that you inherited from your grandmutti, until light and fluffy. Add in egg and vanilla.

Mix in the flour, being careful not to spray it everywhere with the electric power of the beaters. I do NOT speak from experience this time… well, rather I speak from experience in that it DIDN’T happen this time, so there! Alternate the flour and the buttermilk until you have a batter. It’ll be rather thick.

Spoon the batter into the pan, and place the berries into the cake, pressing them down into the batter. Sprinkle the remaining sugar over the top (make sure you don’t skip this—it’s excellent!). We used turbinado, and it creates a super tasty crunchy crust.

Bake for 20-25 minutes, or until the cake is golden brown. For a half recipe, it was probably somewhere around 25-20 minutes (just keep checking after 15 until a tester comes out clean).

Indulge your gastronomical gremlins’ snack attacks any time of day… they’ll love you for the change from muffins to cake (because they’re fickle like that). Besides, it has fruit and a serving of whole grains, AND reduced sugar. I’m thinking this makes it a nicely balanced snackie, which should appease both you and your gremlins :)