Cobblers !

I think we in the UK would say “crumble” but in the USA this is a “biscuit cobbler”.

There’s really not much too this one. Very simple recipe that allows for a number of different options, especially when it comes to the fruit choices. Classically in the States (although I am sure there are hundreds of opinions) this is “Peach Cobbler” but the influence on what made it into this particular variant today came from our local French Market, https://www.facebook.com/WheatonFrenchMarket/

For this one, I also wanted to see what my new Cast Iron cookbook could offer up, and of course, with a simple tweak, this technique was going to be refined with the use of the trusty Kamado Joe Classic. Here’s the basic recipe…

Basically – cast iron pan (I used my Dutch Oven lid/skillet); fruit; a biscuit (scone) recipe of flour, sugar, salt, butter, buttermilk (I was surprised there were no eggs !); and some sugar to sweeten the fruit. Finished off with cinnamon and thrown into the KJ at 400F.

30 minutes later and out pops a delightful dessert treat. Scrummy.