Fruit Cobbler - Biscuit topped 

A biscuit topped cast-iron skillet cobbler. This recipe does not use a soaked batter so you can make it the same day.

Fruit options -

Use about 1 qt of fruit.

Somehow you need to concentrate the flavor of your fruit and reduce the liquid so that it doesn't make the biscuit soggy!

For peaches, I mixed with sugar (1/4 its weight) (to macerate them), following my instructions for fresh canned syrup.

*When you allow at least 12 hours to macerate the fruit, it holds its shape much much better than boiling it without the time to macerate.

For apples you can saute fresh apples in the cast iron in butter or coconut oil to concentrate its flavor.
-12 inch Cast Iron Pan-

Cut butter into 8 pieces and set in freezer.
1/2 c (1 stick) unsalted butter

Mix together in the food processor:
10 oz whole wheat pastry flour
1/2 t salt
1/2 t baking soda
2 t baking powder
1/4 c sugar

Process butter into the flour until butter  disappears with no chunks left. Transfer into large bowl.

Mix together:
8 oz whole milk mixed with
2 oz plain yogurt
1 t vanilla

Mix milk mixture into butter-flour mixture with rubber scraper, just until all flour is moistened, (Can use the bosch mixer with dough hooks too.)

Scoop biscuit dough onto hot fruit in the cast iron skillet. Gently stir the fruit up onto the dough just a bit. Work quickly though because the biscuit begins to bake right away.

Sprinkle generously with sugar (or cinnamon sugar on apple).

Place in oven and bake about 15 minutes on convection 425* until top is golden and biscuit is baked through.  The biscuit and fruit should be quite married with each other.

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