Red Plum and Browned Butter Skillet Cobbler
Well, don’t I just feel like an ungrateful brat.
I’ve got a skillet full of beautiful red plums. I’ve got gorgeous, nutty browned butter. I’ve got flour and sugar.
I’ve married everything and made just the most lovely skillet cobbler on the block.
And all I can think about? The Pioneer Woman’s Cinnamon Rolls.
I dream about those cinnamon rolls. I keep her cookbook within arms reach just because of that cinnamon roll recipe.
The only problem? The only thing I can’t seem to negotiate?
The recipe makes seven pans of cinnamon rolls. Seven!
I can’t get my mind around that….
You and I both know that I’d gladly devour all seven pans. I have no ranch of cowboys to feed. This seems dangerous.
So for now… I’ll stick the the Ree’s cobbler recipe and wait for the day… patiently wait for the day when I’m called by the good Lord to make those rolls. I hope it’s soon. Dang.
This is one of those church goin’ cobblers.
Do you know what I mean?
This is the kind of cakey, fruity, moist cobbler that Lord lovin’ church ladies bring to the Sunday picnic.
You can use just about any summer fruit like berries, peaches or apricots for this cobbler.
But you must… MUST… muuuust…
… brown your butter.
Browned butter must in the Bible somewhere.
It’s holy. For real.
To brown your butter, place it in a skillet over medium heat. Let it melt and cook down until just after it stops crackling. That’s the water cooking out of the butter. Once the crackling stops, the butter will begin to brown. It’ll smell rich and nutty… like you want to stick your face right in the pan. Don’t do that, though… duh.
Be sure to remove the pan from the heat just before the butter browns to a burn. The pan sill stay hot and continue to cook a bit.
Beautiful, sweet, summery and so easy fruit cobbler. Amen.
Red Plum and Browned Butter Skillet Cobbler
inspired and adapted from The Pioneer Woman Cookbook
makes 1 10-inch cast iron of cobbler
1 stick plus 2 Tablespoons (10 Tablespoons) salted butter, browned
1 cup plus 2 Tablespoons granulated sugar
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3 medium ripe, red plums sliced into eight slices, or 2 cups of fresh berries
Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, melt and brown the butter. Since cast iron is black bottomed, and you can’t see the butter browning, be sure to keep a close eye on it, and remove the butter from the pan as soon as it browns. If you keep the butter in the hot cast iron, it may continue to cook and burn.
Let just a smidge of butter remain in the cast iron pan to act as a non-stick agent.
In a medium bowl, whisk together the sugar, flour, baking powder and salt. Whisk in the milk.
Whisk in the melted butter.
Add the batter to the prepared cast iron skillet.
Arrange the plum slices around the batter.
Bake for 35 minutes, until slightly golden and bubbling.
Remove pan from the oven and sprinkle with 2 Tablespoons of sugar. Return the pan to the oven for 5 to 10 minutes to finish cooking. Remove pan when a cake tester inserted in the cobbler comes out clean.
Serve slightly warm with vanilla ice cream. Store covered, at room temperature for two or three days.
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Ok girl…here’s the plan. Ree’s dough is easy, sweet, tender and delicious. With the thought of 7 pans of cinnamon rolls lurking…know that the dough can go savory very well. I’ve make garlic butter and parm rolls, and pesto and parm rolls with the extra dough. Also all of this freezes beautifully pre final rise or after baking. So typically I make one log of cinnamon rolls (2 pans)…and then get creative and savory.
i don’t really bake and lately most of our meals have come out of a box or through a drive-thru window. but i read your blog, adore it even, because you leave me gems like this: ‘church goin’ cobbler.’ awesome.
Oh my god. I want this so bad. I am not religious.. I would go to church for this cobbler.
All I need to buy is plums!
This recipe makes me want to steal, I mean, um, borrow, my housemate’s cast iron pan for a little while. Hey, he’ll get cobbler, not a bad tradeoff. :)
I feel the same way about those cinnamon rolls! I’m thinking maybe an early tailgate during football season…
I just made some of Ree’s cinnamon rolls this weekend for a family with a new baby. I cut the recipe in half though and used a slightly bigger pan (that held 12) gave them one and gave my freezer one. They freeze nicely. Next time I will take Dancing Kitchen’s advice from above- GENIUS! Thanks! I can’t wait to make some dinner rolls with the dough!
You can always reduce the cinnamon roll recipe. That amount is ridiculous! It seems like everything I bake is a half recipe….that way I can make more things but have less of each. Perfect.
Hummm…I wonder how this would be with pluots…? I have some home grown pluots in the fridge, so I just may have to try it out this weekend…
Pluot version: success!
Would love to make this but I don’t have a cast iron skillet! Do you think I’d be able to make this in a glass pie dish?
I don’t have a cast iron skillet either, so I went with the glass pie dish. Having never made cobbler, I couldn’t tell you if it came out exactly right. It is, however, extremely delicious :)
Thanks AnnaLee, looking forward to trying this out! (:
I made this plum cobbler for Labor Day dessert and it had people swooning. This recipe is a “keeper” according to my husband. And he wants me to make it with other fruits because he loves it so much. It is so easy. I was worried because there weren’t any eggs and the dough looked a little weird before it started to come together and it was pretty runny, but it turned out fabulous. The browned butter flavor puts it over the top.
I made the Pioneer Woman cinnamon rolls last night… all 7 pans. They are DIVINE.
My friend from China learned a new word today: “cobbler.” We had fun making this recipe, though we used fresh blackberries. It was a definitely a hit, with those who are familiar with the dessert and those who had never had it before.
I love browned butter.
I learned something about China today: they don’t use measurements. In recipe books, it gives you the ingredients, but you use your discretion in how much of everything. So to my Chinese friend, this was a strange recipe indeed.
Just thought I’d share.
Your blog is so fun, the food so appealing!
I made this over the weekend with some plums that were nearly done for and it was deeeeelicious! I had to cook mine longer, but it may be because I had 5 plums to use up. When I put it in the oven I wondered if I should have added cinnamon or cardamom or vanilla or something, but it was perfect as is and 4 of us devoured it with a pint of Haagen Daz Vanilla Honey Bee in no time flat! Thanks!
Okay. I am now making this for the SECOND time in one week.
Delicious and oh-so-easy. I think I will be frequenting your blog often : )
do it do it!
Just when I was giving up hope of finding a good plum recipe! Thank you thank you thank you. I’m a recent browned butter convert, I stuck it in a Nutella chocolate chip cookie recipe for Pete’s sake. You’ve made my day :)