This was inspired by Flying Fruit Cobbler from www.flylady.net, but I made enough changes that I’m going to post the recipe here as my own.
Melt 1/2 stick of butter in cast iron skillet while preheating oven to 350′
Dump fruit on top of melted butter. This morning I used 1 can of crushed pineapple and a smallish can of tropical fruit salad, tomorrow I shall try several apples and some cinnamon…
Pour Batter on top:
- 2 cups flour (self rising, or wheat/white mix with 1T baking powder and 1t salt added)
- 2 eggs
- Enough milk (or juice from canned fruit) to make a batter of pancake consistency)
Bake for 30-40 minutes; check middle with knife test.
We served it warm in bowls, with a bit of milk poured over the top.
contributed by Laurel Smith
editor’s note: Instead of pouring milk over it, feel free to pour a little heavy whipping cream. It won’t hurt.