Dairy Free Skillet Cobbler Cake Made with Freshly Milled Flour

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This dairy free skillet cobbler cake made with freshly milled flour is delicious, a great way to use up any summer fruit, and packed with nutrients from the whole grains. The freshly milled flour gives it a sweet slightly nutty taste and the sugar sprinkled on top gives the top a subtle crunch. Made in only bowl, it’s going to be your new go to for summer nights.

Sometimes it’s hard to make brown food look appetizing but I promise this cobbler cake is certainly delicious. It’s peach season in South Carolina right now and our neighbors and friends seem to be giving them to us left and right. What I love about this cobbler cake is it’s so easy to customize to whatever fruit you have on hand, all you need is three cups of fruit.

Why You’ll Love This Dairy Free Skillet Cobbler Cake

• It’s dairy free so it’s the perfect dessert to serve to your loved ones with intolerances or allergies to milk.
• It’s made in one bowl so the clean up is so easy!
• You can make this in a 10 in cast iron skillet for crunchy sides or in a 9 x 13 pan – your preference!
• The nutrients from the freshly milled flour give it an amazing taste

Ingredients for Dairy Free Skillet Cobbler Cake

• Avocado Oil – a 1/2 cup of this neutral oil will add the perfect amount of moistness.
• Sugar – 1 and 1/2 cups of sugar will give this the perfect sweetness level.
• Eggs – 4 of them to give structure, leavening, and moisture.
• Vanilla Extract – essential flavor enhancer.
• Salt – necessary for just about every recipe!
• Freshly Milled Flour – you’ll want 2 cups of freshly milled flour or 240 grams.
• Fruit – you’ll want 4 cups of fruit, fresh or frozen.
• Sugar for sprinkling – 1/4 cup of sugar sprinkled on top will provide that subtle crunch.

Variations and Modifications

• Use any fruit you have on hand! You need around three cups.
• You can substitute melted butter for the avocado oil if you prefer
• Baking this in a 9×13 pan will also work! However, the cook time will be closer to an hour.
• You can use frozen fruit, you will just have to bake longer

Benefits of Using Freshly Milled Flour

There are so many benefits to using freshly milled flour – the main two in my opinion are the taste and the added nutrients. Using freshly milled flour will add a rich, complex, nutty, sweet flavor that blows the standard all purpose flour out of the water. Additionally, when you mill your own flour you end up using the entire grain kernel. This is important because keeping the bran and germ will add nutrients that are not found in processed white flours.

Unsifted does an excellent job of describing all the health benefits.

How to Make

In a stand mixer with the paddle attachment, combine the oil and 1/2 cups of sugar until well combined.

Mill your flour – you can do this directly into the bowl with the sugar and oil

Add the rest of the ingredients (except fruit) and mix until just combined – don’t overmix

Spread into a well seasoned 12 inch cast iron skillet (or 9 x 13 in baking dish) and top with three cups of fruit. Sprinkle with 1/4 cup of sugar.

Bake at 350 degrees for 45 minutes (will be closer to an hour if using a baking dish) or until a wooden prick inserted in the middle comes out clean .

How to Store the Dairy Free Cobbler Cake

You can store in an airtight container on the counter for three days. I would put in the fridge for up to 5 days. This also freezes fantastically. I always wrap a few slices in aluminum foil and store in the freezer for an easy treat.

Tips

• Don’t overmix the batter or the texture won’t turn out right.
• If time allows then letting the batter sit for a few mins will help the flour to absorb the liquid
• If you use frozen fruit then just know that the colors will bleed a little bit