Ingredients
Method
- Preheat oven to 350F and grease a 12-inch cast iron skillet with butter. In a medium mixing bowl, combine melted butter, 1/3 cup each of brown and white sugar, and extracts. On top of this mixture, add half of the flour, all the baking powder, and ½ tsp salt. Mix thoroughly, then add the rest of the flour and mix until combined. Next, add the milk ¼ cup at a time, combining thoroughly before adding more. Whisk until mostly smooth. Pour into the skillet.
- Combine strawberries and nectarines in a small mixing bowl. Sprinkle with 1 pinch salt, 1 tbsp white sugar, 1 tbsp corn starch, and 1 tsp cinnamon. Toss until the fruit is evenly coated. Scatter the fruit over the batter.
- Bake for 35-40 minutes or until top is browned and the fruit is bubbling. Serve warm, with ice cream.
Notes
* you can use any fruit you want here. Fresh is best but frozen and thawed is fine. Don’t use canned though, please!
strawberries: While the fresh, perfect ones are gorgeous, I like baking with strawberries that are right on the edge—they tend to be a little sweeter. And once they’re all chopped up and baked, they’ll look the same anyway! Substitute with another berry, like raspberries or blackberries.
nectarines: choose a nectarine that is fragrant and gives just slightly when (gently!) squeezed. You can peel them if you like, but the skin is so thin I don’t usually bother. Substitute with another stone fruit, like peaches or plums.
maple extract: adds beautiful warmth and a little something special. I don’t recommend skipping it, but if you do, add ½ tsp extra vanilla.
salt: some people don’t use salt in desserts but I think that’s a mistake. Just a little doesn’t make the fruit taste salty, just more like itself. This recipe is written for kosher salt, so reduce it by 1/3 if you use table salt.
ice cream: any vanilla will do, but I prefer French vanilla or vanilla bean. It’s just a little more interesting.
leftovers: Keeps in the fridge, tightly covered, for 4 days.