List Price: $225.00
Sale Price: $184.95
Today's Bonus: 18% Off
I purchased this as an all-purpose sauce pan. The size helps alleviate the stress of the heavier weight of Le Creuset, making it easier to transfer contents and clean. I've made everything from perfect oatmeal to candied yams to baked beans to berry cobbler to sour cream chicken in thyme. All came out quickly and to perfection due to the conduction of cast iron. This is the best cobbler pan out there. Here's my recipe and you can try it yourself:
Melt 1 stick of butter (1/2 c) in saucier over low heat.
In a separate bowl mix 1 c. self-rising flour, 3/4 c. sugar, 3/4 c. milk, 1/2 t. cinnamon, then add melted butter from the saucier. Mix only until blended. (Hint: if you mix flour and sugar before adding other ingredients, the sugar breaks up any lumps in the flour and makes a flawless batter.)
To the warm pan over low heat add 1c blueberries + 1 c blackberries (or 2 c. of cherries or other berries) Top with 1/2 sugar and cook until bubbly. (precooking the fruit allows you to use frozen or fresh berries and makes a gorgeous crust because the dough begins to rise immediately upon contact.)
Meanwhile preheat oven to 350 degrees F. When the oven is at temperature and the berries are bubbling, add the batter to the boiling fruit, lightly stir. Immediately put into hot oven and cook until golden brown 30-40 minutes. Remove promptly and serve warm with ice cream or all by itself.
This recipe works with peaches, cherries, apples, blueberries, blackberries, and similar mixtures of fruit.
The Le Creuset makes a fabulous brown crust that is light and moist in the middle and crispy on the edges. It shortens cooking time for me by fifteen minutes. Also due to heat retention, cobbler can be made before dinner and kept warm in the saucier for up to half an hour. It's a crowd pleaser. However one of the best things about it is what happens after dinner. Clean up is a cinch. No scrubbing and no blackberry stains. Great find.
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