Fruit Cobbler - Coffeecake topped 

Made in a 12 inch cast iron skillet - quick for breakfast.

~Saute the fruit
In ample coconut oil saute some fruit to evaporate and concentrate some of the juices and emulsify the rest into coconut oil. Sugar to taste.

~Put it together
Top hot fruit with coffeecake batter and bake about 15 minutes at convection bake 400*.
~Make the batter
Stir together:
4-6 oz sourdough starter
6 oz milk (warm if you don't have much time to let it rest)
6 oz whole wheat pastry flour
*Mix in half the flour, stir-rest-stir until it is smooth. Mix and fold the rest in until smooth and dough-like.

2 oz coconut oil
Beat in:
1 egg
3 oz sugar
After the dough has rested, mix this in.

Gently stir in:
1/2 t salt
1/2 t baking soda
just before baking.

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