CHERRY-PLUM SKILLET COBBLER
Serves 8
1⁄2 cup unsalted butter, sliced into 1˝ squares 1 cup plus 2 tbsp. flour 1⁄2 cup sugar 1⁄2 cup brown sugar 2 tsp. baking powder 1⁄2 tsp. kosher salt 1 tsp. cinnamon 1 cup whole milk 1 tsp. vanilla 1⁄2 tsp. pure almond extract 1 tbsp. bourbon 2 tsp. fresh orange zest 2 cups fresh bing cherries, stems and pits removed and cut in half
2 1 cups ⁄4˝-thick slices fresh red plums
Turbinado sugar
1. Heat oven to 350°F. Set out a 9 or 10˝ castiron skillet. Place butter in skillet; set in oven to melt butter.
2. Whisk together dry ingredients in a bowl. In another bowl, whisk together next 5 ingredients. Stir together wet and dry.
3. Remove skillet from oven. Pour in batter. Scatter cherries and plums evenly across batter; sprinkle with turbinado sugar. Bake 45 to 50 min.
4. Remove from oven and set on a wire rack to cool 10 min. Serve warm with vanilla ice cream, if desired.
PER SERVING: 303 cal, 4g protein, 45g carbs, 2g fiber, 30g sugar, 13g fat