I have some frozen berries in the freezer, that have been there for a really long time. You can see by the amount of frost on the berries, these definitely have seen better days, even as a frozen food. The only option, other than smoothies (in my mind) is a Strawberry Poppyseed Skillet Cobbler. It is easy, flexible and perfect for fruits past their prime! It is a whole grain dessert with reduced sugar, so that makes me feel better about it as well. Plus, it is helping me to reduce food waste and clear out my freezer, win, win!
Start by placing your berries in a bowl to thaw. It is important to do this as frozen fruit will release a lot of liquid once it thaws. While you want the cobbler to be juicy, you don’t want it to be soupy. When you thaw beforehand, and drain the liquid, it is much better!
Here are the thawed and drained berries.
Sweeten them a little.
I use cornstarch as my thickener. After the sugar and cornstarch are added, mix well.
Now, we will start with the batter. I used whole wheat pastry flour for this. It was perfect, and if you have access, I recommend it. If not, all purpose flour works great! My wheat kernels come from a family owned farm in central Washington- Farm Fresh Wheat. There are plenty of grain mills out there, but my favorite and the one I have used for years and years is Nutrimill.
So, mix your dry ingredients- flour, baking powder, salt, cinnamon and poppyseeds.
Set the dry ingredients aside, and start prepping your pan.
Melt butter in your skillet. Just until it is melted, you don’t need to get the skillet too hot!
Now, back to the batter, while your butter is melting. Add in your wet ingredients.
Pour into the heated skillet with melted butter.
Next, spoon in your strawberries. Make sure they are evenly spread across the top. Do, this by dropping them in randomly across the top. Don’t worry, they will fall to the bottom as they should with a cobbler.
I’ve been playing around with the moody photography again, and realized I might have been wearing the same clothes as last session…
I needed a little darker background to get definition on the powdered sugar.
I actually usually don’t put powdered sugar on the top, but did for photos!
So, here is the berries at the bottom. You want them juicy, not soupy. It is a fine line!
Strawberry Poppyseed Skillet Cake
- 9"cast iron skillet
- 4 cups strawberries Frozen, then thawed. The 4 cups is the thawed measurement. Make sure and drain the juices off strawberries. If they looked anything like mine, they were covered in frost and released a lot of liquid.
- 1/3 cup granulated sugar This is for the berries. If you want to use less, you could certainly do 1/4 cup.
- 2 tablespoons cornstarch
- 1 1/2 cup whole wheat pastry flour I prefer whole wheat pastry flour to a red or white winter wheat, as it is lower in protein and creates such a tender crumb. Exactly what you are looking for in a whole wheat dessert. If you prefer a 50/50 blend, use 50%whole wheat flour and 50% all purpose.
- 2 teaspoons baking powder
- 1/2 cup granulated sugar you can easily bring this down to 1/3 cup if you prefer.
- 1 tablespoon poppyseeds
- 1/2 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla
- 4 tablespoons butter
- 3/4 cup milk of choice I used a nonfat vanilla almond milk
- Preheat oven to 350 degrees.Mix the 1/3 cup sugar and cornstarch with your thawed/drained strawberries. Set aside.In a medium bowl mix flour, baking powder, salt, cinnamon, poppyseeds and sugar. Mix well and set aside. This all comes together pretty quickly.In your skillet, add butter and turn on medium heat.Now, back to your batter, add in your egg, milk and vanilla. Mix until it is combined and pretty smooth. I like to use a whisk here as it makes quick work of the process. The butter should be melted at this point. Add your batter to the pan on top of the butter. Now, spoon your strawberries across the top, don't worry the are heavy enough they will fall to the bottom. Which is exactly where you want them.Once all the strawberries are on, place in oven. Bake about 25-45 minutes. I realize this is a pretty good variable, but there are a lot of variables in this recipe- the thickness and quality of your pan, the ACTUAL heat of your oven, how thawed your strawberries were, etc. My favorite way to test is by lightly pressing the top. So, gently press right in the center, it should feel just SLIGHTLY underdone. Pull from oven. I love to serve this warm, but it is also delicious chilled as a leftover as well! We didn't have vanilla ice cream or whip cream, but those are also so good with this as well!Now, sit back and enjoy. You deserve it!!