Concord Grape Cobbler adapted from Arthur Street Kitchen
- 1 stick (113g) butter
- 1 cup plain (all-purpose) flour
- 1 ½ tsp baking powder
- pinch salt
- 1 cup low fat milk (or almond milk)
- 1 cup sugar, plus 1 tbsp extra
- Juice of ½ lime
- 1 tsp vanilla extra
- 2 cups seedless concord grapes (or other fruit) – if they have seeds, cut in half and remove them!
- Vanilla ice cream, to serve
Preheat the oven to 350˚F.
Place the butter in one 10 inch cast-iron skillet or, as I used, two 6.5 inch skillets (just halve the butter and put some in each). Place in the preheated oven and allow the butter to melt.
Prepare the grapes by coating them with 1 tablespoon of sugar. Set aside.
Meanwhile, in a medium bowl, add the flour, baking powder, and a pinch of salt. Using a hand whisk, stir in the milk, sugar, vanilla, and lime juice, until well combined.
Once the butter has melted in the skillet, carefully remove from the oven and pour the batter into the pan with the butter. Working quickly, top the batter with the sugared grapes. Place back into the oven and bake for around 25-30 minutes until the batter is golden and has risen around the fruit. Place a large baking tray under the skillet to catch any batter or butter overflow.
Allow the cobbler to cool, preferably for around 20-30 minutes. I always allow my cobblers to cool a little before eating as this allows the fruit juices to thicken underneath the batter.