Summer Skillet Cobbler
One of our favorite LA designers happens to also be a friend and a huge supporter of Sweet Laurel: Jenni Kayne. From the very beginning, Jenni has shared about Sweet Laurel so generously with her friends and community, and Claire and I have always been grateful for that. I created this beautifully simple Skillet Summer Cobbler for her, and it is nearly just as effortless as the apparel she creates. Enjoy!
Yield: One 10″ Skillet Cobbler
Prep Time: 35 – 40 minutes
1 pound peaches
1 pound plums
Juice of 1 lemon
1 tablespoon coconut oil
2 tablespoons 100% maple syrup
1/4 cup coconut oil (melted)
1/4 cup 100% maple syrup
2 cups almond flour
Pinch of pink salt or sea salt
1 tablespoon vanilla extract
Score the base of peaches and plumbs with an ‘x’ and place peaches and plum in a pot of boiling water for about 4-5 minutes. Remove the peaches and plumbs and place in refrigerator for about 20-25 minutes before peeling and pitting them. Alternatively you can sub any stone fruit.
When plums and peaches are cool, gently remove peel and pit from plums and peaches and tear or cut into quarters. You may not be able to remove the skin of the plums but that’s ok!
Place 1 tablespoon coconut oil and 2 tablespoons maple syrup in base of skillet. Squeeze juice of one lemon over fruit and add the fruit to skillet. Cook of medium heat for about 10 minutes or until mixture is gently boiling.
While fruit is cooking stove top, prepare your topping. Preheat oven to 350. Combine all the topping ingredients in a boil and gently press the dough comes together. The dough should resemble a crumb topping.
When fruit has cooked stovetop for about 10 minutes, remove from heat and sprinkle topping over fruit.
Place skillet in oven for about 25 minutes, or until the fruit is nice and bubbly, and topping is golden brown.
Serve with vanilla ice cream or coconut whipped cream and enjoy!!