8
May

Stovetop to Oven Skillet Cobbler

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When I got married I thought I registered for everything I could possibly need in my kitchen for the rest of my life. 5 years down the road, and with a complete overhaul on the way I cook, I have been in desperate need of some new kitchen weapons. I’ve recently been acquiring a new knife set, one knife at a time via birthdays and Christmas gifts, but am now working on my pots and pans. I started learning about the adverse health effects of cooking with non-stick pans about a year ago, but due to the ease cooking in them and not to mention the simple clean up, chose to ignore the warnings. Well, not ignore, so much as not having the ability to do anything about it. I used my stainless pans the majority of the time, but sometimes couldn’t escape the need for the ease of flipping pancakes or omelets.

Would you believe me if I told you I’ve never owned or even cooked with a cast iron skillet? It’s true.

So when Le Creuset offered me the chance to try out one of their enamel coated cast iron skillets, I jumped at it. We said goodbye to our non-stick skillet a couple of weeks ago and will never look back.  This versatile and gorgeous skillet has literally not left my stove top for two weeks straight. I’ve used it multiple times a day for a variety of dishes, and never have the time to put it away before needing it again to cook something different. And of course, that vibrant blue hue shouldn’t be hidden in the closet anyways, right?

First, I had my husband make his scrambled eggs in it; because that’s about all he cooks and he makes them almost every morning! The eggs didn’t stick and the cleanup was a breeze. So then I took over. I made multiple frittatas, pancakes, a Thai stir fry and even a stovetop to oven fruit cobbler. With as much as I am in the kitchen, using a pan that is easy to clean up is super important to me. Especially because my little guy often distracts me before I am able to attend to the dishes right away.

This skillet has all of the incredible benefits of cooking with cast iron but with the cleanup ease of using non-stick due to the enamel coating. Better yet, it never requires seasoning the pan with oil. It heats evenly and quickly, and retains heat well  after the stove has been turned off. I love that I can transfer it from the stove to the oven for things like frittatas or searing meat before roasting it in the oven.

I know it’s not feasible for most of us to revamp our kitchen tools outright, but these are investment pieces. The classic cast iron skillet is currently on sale too! They come with a lifetime warranty and I can assure you will be used in your kitchen daily for years and years to come. I know what will be on my upcoming holiday wish lists from now on, and you will definitely be hearing about them as I build my collection.

In my opinion, you can’t find a simpler, more delicious dessert than a fruit cobbler topped with vanilla ice cream. You can use any variety of fruit you’d like, but I had some cherries in the freezer from our backyard that I had preserved last year with a little honey and lemon juice. I added fresh blueberries and a pear to diversify it a bit.


Le Creuset, provided me with a free sample of this product to review. The reviews found on this blog are my truthful and honest opinions, not advertisements. I was not obligated or encouraged in any way to only provide positive reviews. I was not paid by Le Creuset or compensated in any other way.
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Stovetop to Oven Skillet Cobbler

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

  • 1 teaspoon coconut oil
  • 3 cups cherries, pitted (if frozen, defrost and drain of juices)
  • 1 cup blueberries, fresh or frozen
  • 1 Bartlett pear, peeled and diced
  • 2 teaspoons lemon juice
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon coconut flour

Cobbler Topping

  • 2 tablespoons blanched almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 2 tablespoons coconut oil, softened
  • 1 egg, beaten
  • 1 tablespoon honey
  • 3 tablespoons coconut milk

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Spread 1 teaspoon of coconut oil on the bottom of an oven safe skillet and up the sides. Heat the pan over medium heat, then add the fruit, lemon juice, honey, ginger, cinnamon, salt, and cinnamon.
  3. Let the fruit cook down for about 15 minutes until the juices are bubbling and have reduced by half.  Stir in the coconut flour, then continue to cook for another minute.
  4. While the fruit is cooking, assemble your cobbler dough. Combine the dry ingredients in a bowl, and the wet in a separate bowl. Incorporate the wet into the dry and stir until just combined.
  5. Take small balls of the dough in your hands and flatten them into discs about 1/2 inch thick. The dough will be sticky, so don’t worry about them being perfect.
  6. Remove the skillet from the stove, and place the dough discs on top of the fruit in a circular pattern, covering as much surface area as possible.
  7. Bake the cobbler in the preheated oven for 10-12 minutes until the batter is cooked through and slightly browned on top.
  8. Serve immediately with a generous scoop of coconut milk vanilla ice cream. Enjoy!
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  • Gina

    I made this today and it was super tasty. I used frozen blueberries and cherries. I measured before thawing them. It seemed super skimpy on bottom of pan. Should I be measuring after thawing frozen fruit in this ? And have you ever made it crumbling the topping over top vs the discs of topping ? Thank you. I enjoy all your recipes and it is making my paleo switch with 3 kids so much more feasible!

  • Traci

    I wish like crazy I could pin your recipes on Pinterest! Unless I’m missing the “pin it” button?? :-)

    • Against All Grain

      There is a Pin It button right under the top photo of each recipe. :)

  • Pamela

    Out of curiosity, what size skillet is this? Do you know the depth and diameter?

    Thanks for this recipe! I’m loving the book and am eager for the next one. You go, girl! You’re helping so many of your autoimmune sisters out here.

  • Lisa

    Can’t wait to try this with blackberries. I have multiple pieces of cast iron and I too find that I have one piece that just stays out on my stove top because I use it multiple times a day. All of my pieces are an investment I will never regret.

  • katie leanne

    When you say coconut milk, is that in the can, or the coconut milk in the dairy section? thanks!

    • Against All Grain

      I always use full fat from the can, unless otherwise specified.