I sit here tonight with a very clean freezer. I’m so proud of myself y’all. It’s been a long time coming. Yes, I’m going to come out and admit it. I’m a freezer hoarder. It’s a hard concept to understand for many New Yorkers, a population fueled off of Thai takeout and cookie deliveries. I’ve been a freezer hoarder for about a year and a half now. Once I moved into my own apartment and had an entire fridge to myself I went a bit crazy. I found myself freezing everything. That small amount of coconut fish broth (Yes, that could be a great soup!), that beautiful salmon I took home from a shoot in May, and of course every extra piece of fruit possible.
And then it happened one day. I came home from the grocery store and found that I had no room for anything more in my freezer. It was time that I fessed up to my obsessive freezer collection ways. The only option… to go through all the food I’d been hoarding away. No doubt, most of my food was covered in freezer burn. It was time to let go. *Channeling Channing Tatum in that Frozen costume*
And just like that I did. Most of my meat, admittedly, had been waiting much too long and succumbed to the evil freezer burn. The one thing that did keep was all my summer fruits. Left with a hodgepodge of cherries, blackberries, strawberries and raspberries I decided to make one last nod to summer during the first week of fall. Forget your momma’s pie recipe, we’re giving summer a kiss of in the form of cobbler crazy!
Who can resist a skillet cobbler? WHO? The answer is no one! The beauty of a cobbler is that you can throw lots of things together, put a crust on it, bake it up, and be blissfully pleased with the results.
END OF SUMMER FREEZER FRUIT SKILLET COBBLER
- 4 cups cherries, blackberries, strawberries and raspberries
- 1 cup granulated sugar
- 1 tsp cardamom
- 2 tbsp lime
- 1/2 cup all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes
- thyme for garnish
- Preheat oven to 375°F
- In two 3.5 inch cast iron skillet, toss together berries, sugar, 1/2 cup flour, cardamom, lime juice, cornstarch and salt.
- In a stand mixer with paddle attachment, add the 1 cup flour, oats, sugar, thyme, salt and cinnamon. Add the butter and mix until texture is coarse and begins to clump.
- Spread topping evenly over the filling and press that topping a bit.
- Bake for 35 to 40 minutes, until the crust is golden and you have a bubbling filling. Serve warm with a big side sweep of vanilla ice cream!