Fruit Cobbler - Coffee cake topped 

This is topped with a soaked muffin type batter. With many fruit options.

Coffee cake topping:
The night before (or 8-10 hours or so before you want it) mix up and soak on the counter:
7 1/2 oz soft white wheat flour
1/2 stick (1/4 c) melted unsalted butter (OR coconut oil for fresher fruit taste)
6 oz milk
2 oz whole milk yogurt

In the morning mix together and stir-in:
1 egg
1/2 c (4 oz) sugar

Mix together and gently but thoroughly stir-in:
1 t baking powder
1/2 t baking soda
1/2 t salt

Scrape out and quickly drop it onto the hot fruit in the cast-iron skillet. It will even out and fill in the gaps as it rises in the oven.

Topping options:
-Simply sprinkle with sugar or washed raw sugar for a little more crunch.

-Sprinkle especially walnuts across the top. They roast while the cobbler bakes.

-Take out a spoonful of batter after it has soaked on the counter, before adding anything in the morning. Using your hands, mix this with 2 c raw nuts. Just before you put them on top sprinkle with about 2 T washed raw sugar and a sprinkle of coarse finishing salt. You want this to stay prominent, not mix into the nuts. Sprinkle this mixture across the top of the batter before you put it in the oven. Sprinkle a little more finishing salt and sugar.

Place in oven and bake about 15-20 minutes on convection 400* until top is golden brown.
Somehow get some concentrated fruit in the skillet! Fruit options:

-I macerated 2 lb (32 oz) sliced pears and apples with just 1/8 its weight in sugar - 4 oz. In the morning I sauteed them in the cast iron pan. Use coconut oil to allow the fruit flavor to come through.

-Macerate 2 lb pitted but UNPEELED diced peaches in 4 oz sugar. Saute in coconut oil in the morning. I think macerating will keep the peaches firmer and allow the juices to more readily emulsify with the coconut oil, making a silky sauce.

-1 bag cranberries with 3 oz sugar (1/4 its weight) covered and gently simmered in the skillet until they burst and are thick.

-Pineapple! Saute in coconut oil and 1/4 of its weight in sugar, a dash of salt, and a generous amount of coconut oil for a pineapple-upside down cake, only you won't turn it upside down!

-1 can pumpkin! Melt 1/4 c (1/2 stick) unsalted butter, stir in 1 can pumpkin, 3 oz turbinado sugar, 2 oz maple syrup, 1 t salt, 1/2 t cinnamon, 1/4 t nutmeg, about 1 t grated (use microplane) fresh ginger. Bring this to a simmer and stir until it reduces by about a third, turns dark and shiny. (You could prep this in advance!) Remove from heat.  Mix together and stir in 1 c whole milk, 3 eggs, 1 T vanilla. Bake this about 20 minutes (Convection 300*) to let it set up. Then scoop the batter on top and sprinkle walnuts generously across the top. (Bake at convection 400*)

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