Fruit Cobbler
September 21, 2025
This small fruit cobbler combines caramelized fruit with a tender biscuit-like crust. The brown butter adds a nutty depth of flavor, while the almonds provide a nice textural contrast. You can use any seasonal fruit - berries, peaches, or plums all work well. Perfect for a single serving dessert.
The technique of browning the butter directly in the baking skillet means fewer dishes to wash, and the cast iron helps create an evenly golden crust on the bottom of the cobbler.
Ingredients
- 150 grams fresh fruit, mixed berries or stone fruit
- 40 grams sugar, divided
- 3 grams lemon juice, about 1 teaspoon
- 20 grams butter
- 35 grams flour
- 3 grams baking powder
- 1 gram salt
- 60 grams buttermilk, or almond milk
- 15 grams almonds, sliced
- nutmeg, pinch
Equipment
- Small Cast Iron Skillet
- Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet, heat the fruit with 20 grams of sugar and lemon juice over medium heat until it starts to simmer. Remove from heat and set the fruit mixture aside.
- Add butter to the same skillet and melt over medium heat. Cook for 2 minutes until the butter is lightly browned and fragrant.
- In a separate bowl, mix flour, remaining 20 grams of sugar, baking powder, and salt. Add buttermilk and mix until just combined and moist.
- Scrape the batter on top of the brown butter in the skillet. Scatter the sugared fruit over the batter.
- Sprinkle sliced almonds and a pinch of nutmeg over the top.
- Bake for 35 minutes until the internal temperature reaches 200 degrees Fahrenheit and the top is golden brown.
- Let cool for 5 minutes before serving. Serve warm, optionally with ice cream.
Written by Will Chiong who lives and works in New York building useful things.