Chef Jaime Laurita's Blueberry Peach Cast Iron Cobbler with Rosemary & Chamomile Sugar





Blueberry Peach Cast Iron Cobbler with Rosemary & Chamomile Sugar
1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tea bag of chamomile, ground to powder in mortar and pestle (optional)
1/4 tsp of curry powder
1/2 teaspoon salt
1 cup whole milk
1 cup granulated sugar plus 2 tablespoon
1 lemon, zested and juiced
1 vanilla bean, scaped
1 cup of blueberries
1 cup of peaches, bite sized
1 teaspoon rosemary, minced

On your Viking stove top, melt your butter in a 10in cast iron skillet on low heat and set your oven to preheat to 350 degrees. Once the butter has melted, place your skillet into the oven to continue heating the pan.

In a medium sized bowl, combine together the flour, baking powder, your ground chamomile tea, curry powder and salt. Stir in the milk, 1 cup of sugar, the lemon juice, zest and vanilla to create the batter.

In another bowl, toss your blueberries, cut peaches and minced rosemary with the remaining 2 tablespoons of sugar.

Open the oven and carefully remove the preheated cast iron skillet,now add the batter then top it with the sugared fruit mixture. Your Viking Range will bake this cobbler perfectly until it’s golden brown. The batter will rise and surround the fruit after approximately 30 minutes. Transfer your hot skillet to a rack for cooling.

Serve this with Vanilla ice cream for an amazing summer fruit treat. So delicious when the warm fruit combines with the cold ice cream. Feel free to use whatever fruit you like in this recipe as it works most options.

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