Fresh Cherry Skillet Cobbler
This cobbler is a great summer dessert! A touch of lemon and a vanilla bean make it special. Great with other summer fruit like berries or peaches. Recipe and more over at The Alchemist.
Fresh Cherry Skillet Cobbler
This recipe is loosely adapted from Michael Symon's Cast Iron Blueberry Cobbler
Makes one 8 inch cast iron skillet, about 4 servings
Ingredients
6 Tablespoons (80g.) butter
1 cup (140 g.) flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup (236 ml.) whole milk
3/4 cup (150 g.) sugar plus 2 Tablespoons, divided
Juice and zest of one small lemon, or half of one large lemon
1 vanilla bean, seeds scraped out, use seeds only - or if vanilla beans are not available, use 1 1/2 tsp. vanilla extract.
2 cups (300 g.) fresh or frozen sweet cherries, like Bing or Rainier cherries - pitted
For Serving
vanilla ice cream or sweetened whipped cream for topping, optional
Directions
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
While oven is preheating, place the butter in the cast iron skillet, then put in the oven to melt.
Meanwhile in a medium bowl, whisk together the flour, baking powder, salt and the seeds from the scraped out vanilla bean. Stir in the milk, the 3/4 cup of sugar, the lemon juice and zest and whisk together until mixed well.
Mix the remaining 2 Tablespoons of sugar with the pitted cherries in another bowl.
Remove the skillet with the butter melted inside, from the oven. Pour the batter into the hot skillet. Top with the sugared cherries. Place the skillet on a baking sheet, in case some of it overflows it will catch it. Bake until brown and the batter has risen above the fruit, about 40-45 minutes. Make sure the batter has set, and it's not still gooey inside by sticking a sharp knife into the center, if it comes out clean it's done. If it's still wet, it needs more time.
Transfer to a rack to cool slightly, then serve warm with vanilla ice cream or whipped cream, optional.