Sunday mornings are special days in my house with a big brunch. We traditionally make a Turkish breakfast with boiled eggs, feta cheese, crusty bread, cucumbers, tomatoes, olives, and what ever else I can pull together.
This morning I tried two new recipes for a mixed fruit cobbler and sour dough waffles. The cobbler recipe was modified from the Desserts from the Famous Loveless Cafe cookbook for a blueberry cobbler. I needed to use a can of blueberry pie filling as I was out of frozen berries. I added a layer of peaches, which extended the baking time slightly. I used honey infused butter, which I had leftover from a cooking project earlier in the month. I also added a bit more sugar to the top biscuits.
The sour dough waffle recipe came from the New York Times. Again, I used the honey infused butter. We keep two jars of sour dough starter, a whole wheat and a white flour version. Basically this recipe can use the discard. I plan to try other recipes again soon and will post the recipe.
Skillet Cobbler (modified)
Filling
Blueberry pie filling
Frozen peaches – approx. 1 cup.
Topping
1 cup of all purpose flour
3 T of sugar
2 t of baking powder
3 T melted butter infused with honey
1 egg, beaten
¼ C milk, I used buttermilk
Pinch of salt
Orange zest
Preheat oven to 350 degrees F.
Grease the bottom of a cast iron skillet. (9”-12” in size)
Layer the peaches on the bottom of the skillet
Scoop the blueberry pie filling on top.
Topping
Whisk the dry topping ingredients in a large bowl.
I combined the wet ingredients in a glass measuring cup, first the egg then I whisked in the egg.
Combine the two mixtures. Add a bit more milk if needed.
Scoop individual spoonfuls of the biscuit mixture on the filling.
Bake at 350 degrees F for approx. 20-30 minutes. I needed to return them to the oven a bit longer to set the biscuits. I then tented some aluminum foil on top of the skillet to prevent the biscuits over from over browning.
Pie Reimagined 