Fruit Cobbler - Coffee cake topped 

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

Coffee cake topping:
The night before, or as little as 30-60 minutes before, mix up and soak on the counter:
8 oz milk
2 oz whole milk yogurt
8 oz whole wheat pastry flour

After the flour has hydrated, whip together and stir-in:
2 oz (1/2 stick) melted unsalted butter
  OR 2 oz coconut oil
1 egg
3 oz sugar

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:

-Overnight, 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.

-Overnight, Macerate 2 lb pitted but UNPEELED diced peaches in 4 oz sugar. Saute in coconut oil in the morning. Macerating keeps the peaches firmer and allows the juices to more readily emulsify with the coconut oil, making a silky sauce and keeping the peaches very firm.

~If you have not macerated overnight, dice the peaches, pears or apples, sprinkle with just 1 T sugar. Warm cast iron skillet and a good amount of coconut oil. Very briefly saute the fruits just until they begin to release their juices. Immediately top and bake.

-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 1/8 of its weight in sugar, a dash of salt, and a generous amount of coconut oil for a breakfast style pineapple right-side-up cake.

-1 can pumpkin! Melt 1/4 c (1/2 stick) unsalted butter, stir in 1 can pumpkin, 2 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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