In my opinion, you can't find a simpler, more delicious dessert than a fruit cobbler topped with vanilla ice cream. I hope you enjoy this Stovetop to Oven Skillet Cobbler recipe! 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.
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.
What a great opportunity – I love my cast iron skillet and I’m glad you do too!
Could you sub another fruit…say, blackberries and peaches (what I have on hand)? 🙂
Against All Grain
Absolutely! I just did a strawberry peach one the other night
Yea!!! I’m so going to make this tomorrow! I have blackberries and peaches galore! Thank you for such a simple wonderful recipe! I’ll let you know how it turns out! 😀
I’m going to bookmark this and try it out in dutch oven on our family camping trip next week. It looks so much better than the dump cakes that so many people make!
I recently found your website, and I am SO very excited to find paleo friendly recipes that aren’t dry and awful!
I did this with the fruit I had on hand – frozen blueberries and fresh strawberries – and it was delicious. Even my picky husband gobbled it up!
I’ve already purchased your book, and I cannot wait for the release in a couple months! Thank you!
Kat @ Where the Sidewalk Ends
Wow, this sounds so fantastic! I do love Le Crueset, always have, since I was a little girl. I can’t wait to find some cast iron when we move back to the states – I do love it so much, and it imparts iron into the food too! Win, win!
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!
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. 🙂
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.
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.
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.
Can I sub cassava or coconut flour for the topping? Because I do AIP.
Sure! I haven’t tried it that way, but less us know how it turned out! It’ll be helpful to another reader who may have the same question.