Cobblers tend to be two different kinds, one closer to cake, the other more like a crumble/crisp but with a biscuit/scone topping; I prefer the former. Years ago I made a cake-like cobbler, but in the upside down manner using a regular baking dish, that is, the melted butter and berries went first, then followed by the batter. For this present one, I am using the opposite method, first the melted and very hot butter, then the batter followed by the berries. This way, with the help of the cast-iron, the bottom surface also becomes carmelised as well as the regular browning on top, hence simulating a double crust. Though this cobbler can be made with fresh strawberries, I opted to use some from our garden's frozen bounty.
made in a 10 inch skillet; 6 ample servings or 8 regular ones
- Flour, white, 16 T (1 American 8 fluid oz cup)
- Sugar, white, 12 T (3/4 American 8 fluid oz cup)
- Baking powder, 1 1/2 tsp
- Salt, 1/4 tsp
- Egg, 1 large or medium
- Milk, whole, 8 T (1/2 American 8 fluid oz cup)
- Crème fraîche or sour cream, 4 T (1/4 American 8 fluid oz cup)
- Vanilla extract, 1 tsp
- Butter, 2 T
- Strawberries, fresh or frozen & sliced in syrup, .7 litre (3 American 8 fluid oz cups)
- Cream and strawberry coulis for serving
Preheat oven to 177 degrees Celsius (350 degrees Fahrenheit). If using fresh strawberries, hull, rinse, and slice. Toss in two to three tablespoons of sugar. Let sit for around ten minutes or until juice is formed. Drain off most of the juice and reserve for later use as a coulis. If using already sliced, frozen berries, let thaw a bit and then drain and reserve syrup. Put first four ingredients in a mixing bowl. Stir until blended. Place the next four ingredients in a jug and mix with a wire whisk. Pour the liquid ingredients into the dry. Stir with wooden spoon until smooth. Melt butter in skillet till hot and bubbly, but don't let it brown. Pour in the batter. Top with the berries. Bake for around thirty-five minutes or until a tooth pick inserted into the centre comes out dry and/or when the centre is pressed, it acts springy. Let cool for five minutes. Serve with cream and coulis.
The centre is sodden with strawberry juice but the borders are fluffy cake.
À la prochaine!
OTHER IRON COOKWARE SERIES POSTS
Mashed Potato Cantal Onion Pancakes