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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Easy as Pie: Cast-Iron Cobbler for National Pi Day

March 14th, 2016 · No Comments · Brunch, Dessert, Dinner, Entertaining, Events, Gardening, Holiday, Hostess gift

Anatomy-of-a-Classic-blueberry-cobbler-700

The significance of National Pi Day may not resonate quite like our tribute to our local women for International Women’s Day with last week’s series; Women of the North Fork, however the topic of Pi and pie is of equal international importance. Pi Day is a celebration of the mathematical constant, represented by the Greek letter π that we use to calculate the circumference of a circle, divided by its diameter. Think about the importance of making your way from one point in a circle to the other whether you are a chef, an architect, urban planner or seamstress.

For national Pi day we are celebrating the love of pie by featuring a very American kind of pie called cobbler.  A cobbler is an all in one pie where the crust is incorporated with the filling and it is quick to prepare, very versatile and is the ultimate comfort food.  You can use whatever fruit is in season and with berries in such abundance this time of year, you can indulge and enjoy National Pi day with a perfect slice of Pie!

Ingredients

Zest from 1 lime
1 tbsp. finely chopped mint, plus 10 sprigs, for garnish
1 tbsp. confectioners’ sugar
4 cups blueberries, blackberries or fruit of choice
¼ cup (½ stick) unsalted butter
¼ cup canola oil
1 cup whole-wheat pastry flour
1½ tsp. baking powder
1 tsp. kosher salt
¾ cup 2 percent milk
¹⁄³ cup agave syrup
1 tsp. pure vanilla extract
1 cup vanilla cream

Preheat oven to 350°F. Mix lime zest, mint, confectioners’ sugar, and blueberries in a bowl and set aside. Place butter and oil in a 10½-inch cast-iron skillet and transfer to oven for 5 to 7 minutes. Meanwhile, to make batter, combine flour, baking powder, and salt in a bowl, then whisk in milk, agave syrup, and vanilla. Remove skillet from oven, add butter-oil mixture to the batter, and stir to combine. Pour batter into the hot skillet, top with berries, and bake until the batter has browned and risen up around the fruit, 30 to 35 minutes. Transfer skillet to a rack to cool slightly. Serve with a dollop of vanilla cream and a sprig of mint.

Vanilla Cream

1 cup plain Greek yogurt
4 tbsp. confectioners’ sugar
1 tsp. pure vanilla extract

Combine ingredients in a small bowl and whisk to blend.

 

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