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.