More About This Recipe
Ya know, I don't normally lean towards cakey types of breakfastseses. But holy mother of cobblertown, things done diddly done changed, yo.
The inspiration for this here Breakfast Fruit Cobbler recipe comes from Tara over at the stunning blog Seven Spoons. I ADORE using my cast iron skillet any way I can (would you believe it's not just for banging burglars and criminals over the head?), so when I saw her incorporate cobblery bread and fruits and yogurt and all that, I was like, whaaaaat. And then I made it.
I willy nillied a tad here and there, keeping the fruit as a fresh topping, and opting for all-purpose flour all the way through, but I kept the SPIRIT the same. I don't know why I just put the word spirit in all caps.
Grab some flour, sugar, milk, an egg, butter, fruit (whatever makes you sing), baking powder, crystallized ginger, orange zest, and salt. Not necessarily in that order.
In a bowl, whisk together the flour, sugar, baking powder, salt, crystallized ginger, and zest.
After! Wasn't that so exciting?
Then you'll whisk in the egg and milk until it's all smoooooooth.
In the meantime, drop the butter in your cast iron and stick it in the hot oven to melt. Once it's melted, pour the mixture in and spread it across the pan. Don't mix it with the butter, just spread it all around.
Then you bake it for about 25 minutes and this is what.yew.gert.
Oh my gosh. All that fruit. I can't even.
Slice and serve it with Greek yogurt and fresh mint and toasted pepitas uuuuuuugh.
Can you even think straight right now? I mean, I know.
That's cobblered, not clobbered. Thank you very much. For more musings, visit her blog Bev Cooks and her Tablespoon profile.