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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I wish the finished picture were clearer. It’s difficult to see what the crust looks like.
I adore anything with browned butter, thanks to you! I think it was your maple muffins that converted me. Well, that and a pasta with garlic browned butter sauce that I had eaten in a restaurant. And can now replicate, also thanks to you. =)
And I’m with the others who say to make those cinnamon rolls! They’re fantastic! And I halved the recipe, too. Worked beautifully.
BROWN BUTTER! The BEST thing ever on the planet….
Plus skillet cooking!
PLUS a recipe reminiscent of an upside-down cake?!
BLISS. I am making this!
Ok – I am TOTALLY with you on the cinnamon roll issue. There’s no way I could eat seven pans worth of rolls, nor do I know who I’d give them to. The recipe looks easy enough to half (I actually think there was a comment where someone halved the whole thing), but that’s still, like, 3-4 pans of rolls! I’m wondering if the unbaked pans of rolls could be frozen? Then just pull ‘em out as needed?
Anyway, this cobbler looks like it would be amazing in my tummy. My boyfriend keeps bugging me that a cobbler is in order, and I just may have to change the fruit and make this. If only I had a skillet!
Hi Robin—- I experimented last holiday season with the cinnamon rolls and you can par-bake them— basically prepare, let them rise, etc and parbake at 350 for about 12 minutes or so. Keep a close eye/timer on them, and if they start to brown, take them out. You just want them to look floury on top.
Let them completely come down to room temp, then fridge or freeze in plastic bags to keep out frostbite and keep in moisture.
Then when ready to bake them, take them out of the freezer and they can go straight to the oven at 375 for about 10 minutes or until slightly brown and make the icing then!
Basically with the par-baking you are trying to get the dough mostly cooked all the way through without getting any crispness at all. The crispy brown on the top means they are starting to lose their moisture in the first bake and will be dry when re-heated.
Anyways sorry I wrote you a book but now you know what I did/what worked!
this is awesome knowledge!! thank you!
The cobbler looks divine!
I didnt read thru all the comments so I’m not sure if anyone has already said this, but I’ve successfully halved Ree’s recipe for Cinnamon Rolls and it made 3 pans. You can freeze the 2 extras before or after baking OR give them away. They truly are as good as they sound! When I halved the recipe for an Easter brunch, the 3 pans went really fast so when I made them again for a Mother’s day brunch, I used the whole recipe (same size crowd) and only had 1 and a half pans left over. So maybe you should invite some friends over to your new place and have a brunch! =D
I may be one in a million, but I didn’t especially care for Ree’s cinnamon rolls. In fact, I made her kind and my kind (http://bit.ly/dcn38v) (yes, it was an obscene amount of sugar and butter) and did taste tests with a couple groups of people and…mine won! So maybe I’m not one in a million after all?
Looks so good! I love that it is in a cast iron skillet too.
You can halve Ree’s cinnamon rolls… just use Deb’s Ranch Rugelach recipe – and make one tray of the Ruglach (so amazingly delicious) and the other part of the dough is perfect for one tray of the original cinnamon rolls. Double-delight.
Haven’t read all the comments, so someone may have mentioned this already, but I just wanted to tell you…Ree’s recipe for the cinnamon rolls can be halved easily and they are just great that way. Even still, you’ll get about 3 pans of rolls, but they’re easier to manage than seven!
Don’t worry, Joy. I’m in seminary…took a whole class on the holiness of browned butter. Holy for sure!
I love this recipe! I’ve never done it with plums but will have to try that next. And Joy, if you make the rolls, I will gladly stop by and take one of the pans off your hands so you don’t have to eat it!
Isn’t it amazing that PW’s apparently small Cinnamon Roll recipe can make so much? Lots of yeast and flour there.
You need to make Pioneer Woman’s cinnamon rolls. They will change. your. life. I posted a scaled back version of her recipe on my site that only makes a two pans (about 2 dozen) cinnamon rolls. (Feel free to delete the link Joy – I’m not trying to steal your traffic, just trying to help!) Also, the dough itself freezes well, so you don’t have to make (and eat) all of the rolls at once. Because once you make them, you WILL eat them.
And now I wish I had a cast iron skillet to make this cobbler.
Your work is absolutely divine.
Well done ?
I’ll go anywhere for browned butter. Yes, I’ll even put fruit in it.
By golly, if you want cinnamon rolls, you make ‘em! Think of how proud you’ll feel and how in heaven you’ll be once you take the first bite… You can do it!
This apple cobbler will keep me drooling in the meantime, though…
oh my goodness, the pioneer woman’s cinnamon rolls…unreal!
is it wrong that everytime i read this blog i feel like i need to (a) go to the kitchen or (b) go for a run?! i think both on this one! yum!
I’ve been enJOYing your blog for some time now. Love your sense of humor and your new design. I just took a big step (for me) and started my own site so this is my very first JennaDish comment. Here’s to cooking and sharing and keeping it simple.
My stars and garters, Joy! The plum cobbler is fabulous! I’m a (relatively) old midwesterner. My mom baked a lot. Her mom baked a lot. Why did no one ever tell me about browned butter? Thank you, thank you!
I thought I would never find an occasion to bake 7 pans of cinnamon rolls for, so i just quartered the recipe. it makes about 1 1/2 pans of rolls and it’s just perfect for me and my family!
Okay, I’ve made all your cobblers and they are always smash hits. Sometimes you say they are “X servings” which translates to “will be gone by the end of the night”. Too damned good.
Before you I had never dreamed of baking in a cast iron skillet. But I’m a total convert! I now makes crumble, cobbler, and even cake – it’s pretty much the only pan I use for most anything. Thank you Joy!
Yum!! I halved the cinnamon roll recipe…in fact, I might have even quartered it..it was a while ago, and made one pie pan full and then had about 6 left over that I froze. When I was ready to eat them, I let them thaw and baked them normally! Another Yum!!!
I don’t think I’ve appreciated summer fruit more than I have this summer! There are endless ways to enjoy them I can’t seem to keep up with every type of sweet treat that can be made. I will most definitely make this. I haven’t yet made a purchase of plums so now I have a fantastic reason to.
I think you should go ahead and make the cinnamon buns. Share them with the neighbourhood or carry them around in your bag and hand them out to anyone who deserves one (other than yourself, of course) ;-)
Make the cinnamon buns! I have been meaning to make them for months now and I can’t seem to find the right occasion. I need to just bite the bullet and make them anyway. Oh well, so much for my diet! BTW, this cobbler looks delicious – and I have plums at home just waiting to be used – I guess I know what I will be doing tonight!
That is cobbler perfection – definitely a church-going dish, that phrase made me laugh so hard :) I’m marveling at the volume of cinnamon rolls that Pioneer Woman recipe makes, pretty intense, better get to finding some ranch-hands to help you out with those!
Isn’t the pioneer woman awesome? I wish I had time to make all of her recipes, but there are simply too many! I haven’t made this cobbler, and it looks fantastic. I’ll give it a try :)
Trust me, the seven pans of cinnamon rolls are worth it! I just keep them in the freezer for when I have overnight guests, want a special Sunday morning treat, or am depressed – just grab a fork! The cobbler looks yummy – but I am going to use peaches which we keep getting in our CSA box. We are almost getting “peached” out.
As an aside, I love the way you write, think, and cook. You make me smile.
I realized (after making PW’s cinnamon rolls and finding them quite disappointing) that it was “sticky rolls with pecans” that i’d really wanted…brown sugar, butter, nuts and way less cinnamon. Are you sure you aren’t more of a “sticky roll” girl??
I know most bakers are against doing this but I halved the cinnamon roll recipe. I may have even quartered it…I can’t remember now. What I do remember is that those cinnamon rolls were amazing and the glaze on top…wow.
I mean, the cobbler looks good too…but man o man…cinnamon rolls.
I’ve made Jadyn’s no-knead cinnamon rolls and they were awesome and easy! The recipe makes one pan of rolls but the bonus is that you have extra brioche dough for bread OR more cinnamon rolls! http://steamykitchen.com/248-caramelroll.html
Seven pans? Seriously, seven pans?!? Can you make those please just so we can all see what that looks like. You can send me three of the pans if that takes a burden from your shoulders. You’re welcome.
I think your pictures and styling is awesome, clean, tasteful and mouth watering.
You inspired me with this recipe, I’m making it tomorrow! Great blog, I’m glad I found it!
joy, my dear, you must tell me where you got your coffee table…
The best way to get to use the recipe for the pioneer cinnamon rolls is just divide it by 7! You can do this!!! Or you know…. divide by 2 and put the rest in the freezer!
Hmmm, 7 pans times 8 rolls, that’s 56 cinnabuns. Heck, our Finance department could plow through that in about 2 hours. I might have to try those buns. The coffee-maple icing sounds really interesting.
The skillet cobbler sounds yummy, just like the nectarine and cream version from a little while back, which, incidentally is being eaten in the Finance dept RIGHT NOW since I made some last night.
TJ
Can I make this in just a baking dish? I don’t have a cast iron skillet? : (
Thanks Joy! I got right up from the computer and made this for my husband and I with a big apple that I had (since I didn’t have plums). I halved the recipe and used a smaller cast iron skillet and added some cinnamon and nutmeg. It’s cooking right now and looks heavenly….must be the butter! Thanks for some Tuesday night inspiration!
I made this last night, with fresh (like picked yesterday afternoon) raspberries. I also substituted buttermilk for milk, as that’s what I had on hand. I might decrease the sugar next time, but it was divine! And so freaking easy!
Amen to brown butter. And i loved your “don’t stick your face in the pan… duh…” LOL!!
You had me at browned butter!!!! Something about butter, browned butter, or sugar….I just can’t fight it!
Is it wrong that I made Ree’s cinnamon rolls last year for the holidays and didn’t even realize that it was supposed to make 7 pans, lol? I must have made some really big cinnamon rolls….. And, I added MAPLE FROSTING to them and nearly fainted with delight.
1. The cobbler looks divine.
2. Make the cinnamon rolls and give away what you don’t think is reasonable to eat. Find an inner-city youth program or a senior’s home and take them a delicious, home-baked treat.
Those look delicious! As for the cinnamon rolls: what are you waiting for?! Just divide the recipe by 7 and conquer! :)
I am so happy to see that there is another browned butter fanatic! I feel like it doesn’t get the props it deserves. Yeah…I just said props but browned butter deserves it. I use it whenever a recipe calls for melted butter or sometimes even just butter. It just makes everything that much better. It is like the false lashes of the cooking world: a technique worth perfecting.
And as far as the rolls go, just make them. They are amazing and people go wild for them. Just hand them out. I took my extra pans to the hair salon and now no one cares if I am few minutes late for my appointment.
oh that does look like a divine cobbler! your recipes are always so fantastic! speaking of The Pioneer Woman…I just made her cinnamon bread today. She just posted it on her blog today. it turned out AMAZING. you should give it a whirl, maybe it will cure you of your cravings for her cinnamon rolls.
I need to make this like now. Ok, maybe tomorrow. Plums, brown butter and cobbler…yes please.
Though just about everything Pioneer Woman makes is hideously fattening, it’s always delicious, and I’ve tried lots of her stuff. PW food in moderation, is what I say. This one looks wonderful. I love fruity desserts that can be swapped for other fruit.
I’ve wanted to make PW’s rolls SO MANY TIMES and I even tried to divide it by 7 one time. they did not turn out. Someday I will bite the bullet and make them. Or maybe someday she’ll post the recipe for ONE batch??