Monday, August 4, 2008

Upside Down Cobbler

Sorry for the long absence! Summer and outdoor activities have seem to taken up all my time... I am back though, please don't give up!
This was adapted from a recipe I found on Martha Stewart's website. It was originally for a apricot almond cobbler, but it's more of a upside down cobbler because the batter goes in the pan first. It's also very flexible and could be more than just apricot and almond depending on what's around and in season. I loved it because it is a rustic dessert that was very quick, satisfying but not too indulgent. This worked beautifully in my cast iron pan but could easily work in a pie plate or other baking dish as well. I used peaches and berries and did put in the amaretto but that could easily be substituted for another liquor (brandy?) or even citrus juice. I'm sure this would be good in the winter with pears or cranberries... definitely a keeper though!



Peach and Mixed Berry Upsided Down Cobbler (serves 6-8)

Fruit:
1 1/2 lbs fruit (could be one kind or a combination)
6 tbs sugar
1 tbs of lemon juice
Toss fruit and let sit while the batter is mixed.


Batter:
1/2 almond meal toasted (or finely ground almonds or any other nut you wanted to substitute)
1 cup flour (I used whole wheat pastry flour but all purpose flour could easily be substituted)
3/4 cup sugar
1 1/2 tsp baking powder
pinch of freshly grated nutmeg
pinch of salt
6 tbs melted butter
1/2 cup milk
1 egg
2 tbs of amaretto (or any other liquor you wanted to substitute)

Pre heat your oven to 375. To mix the batter, start by greasing a 10" cast iron skillet with 2 tbs of butter. Whisk together the dry ingredients in one bowl and then in another whisk the egg, milk, liquor together then slowly stream in the remaining 4 tbs of butter while whisking vigourously. Combine the dry and wet ingredients together until just mixed and spread it into the the pan. Spread the fruit over the top. Bake in the oven until a skewer inserted into the middle comes out with moist crumbs. Will take around 40-50 minutes. Let cool in the pan before serving. This easily is cut into wedges and is somewhere between a cobbler and a cake and would be great on a picnic.

2 comments:

Suzanne and Lance said...

Hey Ryan was supposed to take the picture before he ate it all! =) xoxoxo Suzanne

Bobby said...

Look delicious! I would have probably ate the whole thing :)