Cast-Iron Skillet "Pie"

Most of my cooking experience comes from trial and error. Sometimes I learn a great new version of something. Sometimes I learn I should never do that again.

On one such trial-and-error instance, I was attempting to make cookies and left the leavening out. I had a bunch of plums sitting around, so I decided to use the batter in a cobbler-cake-pie application with the fruit.

It was a great new version of something. A Pie? No... a cake? Not really. Probably the closest to a cobbler... this recipe works with almost any juicy fruit, my favorite being stone fruits that are in season... and it's unbelievably easy. Today, I give you a cherry version. Enjoy.

Courtney's Cast-Iron Skillet "Pie"

Makes enough for about 8

~2 C chopped/pitted seasonal fruit

1/2 C toasted nuts (optional, I leave this step out most of the time

'cause the hubs doesn't like 'em... tragic)

1 + 1/2 C (scant) sugar, divided

2 eggs

3/4 C butter, melted

1 C whole wheat pastry flour (or unbleached all-purpose flour)

1 tsp almond extract

pinch of salt

Preheat oven and well-oiled cast-iron skillet (though a heavy-bottomed oven-safe pan would work fine, too, though you won't need to preheat that!) to 350 degrees.

While oven preheats, mix fruit, nuts (if using), and 1/2 C sugar and set aside.

Mix the remaining ingredients in a separate bowl until a thick batter is achieved.

When oven and skillet are preheated, take skillet out of oven and *carefully* pour in fruit/sugar mixture. Top with batter and spread as best you can without burning your fingers! Sprinkle with a little more sugar (important for forming an awesome crust on the finished product) and pop back into oven for around 45 mins.

Keep an eye on your "pie," with that much butter, it will burn pretty quickly. It's ready when it's golden brown all over, firm and bubbly in the middle, and smells like awesome.

Serve warm all by itself, or make it extra special with some fresh whipped cream or vanilla ice cream.

Enjoy!