Raspberry and Rhubarb Skillet Cobbler

Raspberry and Rhubarb Skillet Cobbler


Biscuit Topping:
  • ¾ cup all-purpose flour or almond flower  
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 teaspoons sugar, divided
  • 2 tablespoons cold butter, cut into small pieces or coconut butter
  • ½ cup buttermilk or almond milk 
  1. Combine the Jam and Rhubarb with flour in a 9- or 10-inch cast iron skillet. Stir to coat, then let set until the rhubarb has started to soften, about 15 to 20 minutes.
  2. Preheat the oven to 400F.
  3. In a bowl, mix together the flour, baking powder, baking soda, salt and 3 teaspoons of the sugar. Cut in the butter with a pastry cutter or a fork until it resembles coarse crumbs. Add in the milk and stir just until moistened - do not over mix. Add more milk if the mixture is too dry.
  4. Drop rounded tablespoons of the topping over the mixture. Sprinkle the remaining 2 teaspoons of sugar over the top.
  5. Bake until the center is tender and bubbling, about 25 minutes. Serve warm or cold.

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