cherry skillet cobbler (cast iron & high protein)
Juicy cherry skillet cobbler baked in cast iron with 7g of protein per slice & no powder, just eggs and cottage cheese. Crisp edges, custardy center. Let's go!!
Servings: 8
Calories: 260kcal
Ingredients
cherry filling
- 6 cups fresh pitted or frozen cherries fully thawed (juices are fine)
- ¼ cup granulated sugar
- ⅛ teaspoon almond extract
cobbler batter
- ⅔ cup cottage cheese blended completely smooth
- 3 large eggs
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 1:1 gluten free works too
- 2 teaspoon baking powder
- ½ teaspoon salt
- splash of milk 1-2 tbsp, only if batter is too thick
- 4 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F. Place 4 tablespoon unsalted butter sliced in 4 pieces in a 10- or 12-inch cast iron skillet and put it in the oven while it preheats so the butter melts.
- Combine 6 cups fresh pitted or frozen cherries (thawed) with ¼ cup granulated sugar and ⅛ teaspoon almond extract. Toss to coat and set aside.
- Blend together ⅔ cup cottage cheese, 3 large eggs, 2 tablespoon maple syrup, 1 teaspoon vanilla extract, 1 cup all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt, and splash of milk if needed. Batter should be thick but pourable. If the batter looks very thick compared to a pancake batter, add a bit more milk a tablespoon at a time until it loosens slightly.
- When the butter is fully melted and the pan is hot (about 5-7 minutes into preheating), carefully remove the skillet from the oven. Pour the batter directly in - do not stir it into the butter.
- Spoon the cherry mixture evenly over the top of the batter.
- Bake for 40-45 minutes, until the edges are deep golden brown and the center has only a slight jiggle. It will continue to set as it cools.
- Cool for at least 10 minutes before slicing. Serve warm, optionally with a dollop of whipped cream, ice cream, or Greek yogurt.
Video
Notes
Frozen cherries: Thaw completely in a colander. Leaving the juice is fine or you can strain it out.
Sour cherries: Add an extra tablespoon of sugar to the filling.
Storage: Cover and refrigerate for up to 4 days. Reheat individual slices in the microwave for 45-60 seconds or in a 325°F oven for 8-10 minutes.
Make ahead: The cherry filling can be mixed a day ahead and stored covered in the fridge.
Pan size: A 10-inch skillet gives thicker slices. A 12-inch will be thinner and may be done closer to 38-40 minutes - watch the edges.
Gluten free: swap all purpose flour with 1:1 gluten free flour.
Dairy free: swap the butter for plant based butter and the cottage cheese for blended silken tofu.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 41g | Protein: 7g | Fat: 8g | Fiber: 3g | Sugar: 25g