I was looking for beautiful fruits this week. I really needed it for a photoshoot, but I found some really beautiful stuff and it inspired me.
First of all - it's Apricot season! It's so short in Israel, so I knew I had to make something with apricots. The second fruit I found, were these little, like mini-plums. I've never seen anything like it before, they were each, the size of a strawberry.
Anyway, I decided I just had to bake a Cobbler.
I first heard of a Cobbler when I lived in the states. I thought it was a kind of fruit pie, like a take on a crumble pie.
But then, I realised that it's really more of a skillet cake. Well, I love that, because that gives me an excuse to get my Le-Creuset skillet out and put it to use!
Of course you can use any other skillet, just make sure it's iron, and that it's heat-proof.
| Get the Skillet Ready:
30 g melted butter
2 T sugar
Brush the butter on the skillet, then sprinkle the sugar on top of the butter to cover the skillet.
| The Filling:
25 g sugar
7 g cornstarch
454 g cut and cored fruit
14 g lemon juice
Mix together the sugar and cornstarch.
Add the fruit, the lemon and the salt. Set aside.
| The Cake:
2 large eggs
150 g sugar
45 g melted butter
1 t vanilla extract
180 g AP flour
1.5 t baking powder
1/2 t salt
230 g whole milk
Cinnamon sugar / Vanilla sugar / Spice sugar for the finish
Preheat the oven to 350 degrees.
Whisk together the eggs, sugar, melted butter and vanilla.
In a separate bowl, mix the flour, baking powder and salt.
Add alternately the flour mixture and the milk to the batter.
Make sure you begin and end with the flour mixture.
Mix until the batter is smooth.
Pour the batter into the skillet.
At this point, you can add a flavoured sugar of your choice. I like to use the left over spice sugar from my sticky buns. I use light brown sugar, some ground clove, ground pepper, ground cinnamon, and to that I add 1 tablespoon of a real home made vanilla sugar.
I sprinkle it on the batter.
Spoon the fruit onto the batter, make sure you use it all.
Bake the Cobbler for 45-60 minutes until the fruit begins to bubble and the cake is golden brown.
Let the Cobbler cool for about 10 minutes, then serve. Serve with some whipped cream / Creme fraiche / Ice cream.
Did you like my recipe?
Planing to make it at home?
Tag me and send a photo and maybe I'll post it on my IGstory!
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