Joy the Baker

Red Plum and Browned Butter Skillet Cobbler

August 23, 2010

Red Plum and Browned Butter 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.

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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.

Red Plum and Browned Butter Cobbler

Red Plum and Browned Butter Cobbler

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…

Red Plum and Browned Butter Cobbler

… brown your butter.

Browned butter must in the Bible somewhere.

It’s holy.  For real.

Red Plum and Browned Butter Cobbler

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.

Red Plum and Browned Butter Cobbler

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

Print this Recipe!

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.

 

 

 

 

 

 


135 Comments Add A Comment

  • Those cinnamon rolls are amazing! I divided the recipe so I’d only have 1 pan of cinnamon rolls. My mouth water just thinking about it…

    I love reading your blog Joy! I recently made your pull apart cinnamon muffin too! Love it!

  • I know what you mean about those cinnamon rolls but this cobbler looks great too! I’m always on the lookout for a good cobbler recipe because my husband is a cobbler and pie guy – I’m a cake and cookie gal – but we still get along!

  • I have a tiny skillet that was my grandmas that I am thinking I could make one portion of this!

  • This sounds almost too easy and looks delicious!

  • I have some red plums sitting, lonely, on the counter. I’ve been debating for days what to do with them. I even had the ridiculous thought that fruit was for eating, not baking with the addition of sugar and butter. Silly me. Decision made!

  • I live by the power of division. Especially since a LOT of baked goods don’t last longer than a day or two. And there’s also the power of your freezer, though I know from past posts that yours is probably as full as mine is. But yeah, just take out that calculator! Or you can make a whole batch of the dough and freeze most of it before the rolling out stage?

  • Hmmm I might have to get my hands on one of those cookbooks!! However I dont know if I want to tease myself with that cinnamon roll recipe either…….

    That cobbler looks to die for though! Totally meant for a Sunday picnic or just a random night. Browned butter is amazing, you should add that to the list of why you could never be vegan: Browned Butter.

  • I didn’t know this brown-your-butter technique and it’s true that it must bring all the flavors more intense. I totally understand your love of this cook book. I even read them in bed!

  • I don’t understand why her recipe makes SO many, either. Maybe you can seventh the recipe? But who needs them when you have red plum and browned butter skillet cobbler… Okay. Maybe you do need them.

  • How delightful, looks so good and must smell like heaven…

  • Oh man, reading this post at this hour isn’t helping my midnight hunger. Especially after seeing Pioneer Woman’s cinnamon rolls, I know what you mean. I made your cinnamon raisin pull-apart muffins a couple days ago and it was the first time I’ve used yeast. I used to be afraid (I don’t know why!) but I couldn’t go another day without trying those incredibly AWESOME muffins. I now welcome yeast to my front door and invite it to stay for dinner (and all my other meals, including snacks).

    I’ll have to wait for some really good plums or peaches so I can make this cobbler. My stomach is aching for some of that delicious, sugary, fruity combo, but I guess my thighs are relieved…. for now.

  • Oooooh. I don’t even have anything else to say than “Yummy!!!”… or NOMNOMNOM.
    What do you think, what other fruits would work with that?
    Thanks for that great inspiration!

  • oh my goodness! I totally baked a similar cobbler about a month ago! but i didn’t have a skillet.. so i made mine in a springform pan. but it was so delicious! and i LOVE the smell of browned butter! yum!

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